Description
Savor juicy flank steak marinated in a flavorful blend of soy, ginger, and spices, served over fluffy jasmine rice with a zingy spicy cream sauce.
Ingredients
Scale
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated or ground ginger)
- to taste Black Pepper
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Set aside about 2 tablespoons for basting later.
- Marinate the Steak: Place the flank steak in a large resealable bag, pouring the marinade over it. Let it marinate for at least 30 minutes, preferably overnight.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Sear the steak for about 4–5 minutes on each side for medium-rare, basting occasionally with reserved marinade.
- Rest the Steak: Transfer the steak to a cutting board and let it rest for 5 minutes.
- Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, Sriracha, lime juice, honey, and salt. Whisk until smooth.
- Slice the Steak: Thinly slice the rested steak against the grain.
- Assemble Your Bowls: Serve jasmine rice topped with sliced steak, shredded carrots, cucumbers, green onions, and drizzle with the spicy cream sauce.
Notes
Marinate steaks overnight for deeper flavor and allow resting after cooking for juicier meat. Customize toppings as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg