Description
A delicious and savory Korean BBQ beef bowl topped with charred corn and drizzled with a creamy sauce. Perfect for a hearty meal that’s packed with flavor
Ingredients
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For the Beef:
- 1 lb beef (flank steak, skirt steak, or short ribs), thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame oil
For the Corn:
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 1 cup cooked rice
Instructions
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Marinate the Beef: In a bowl, combine the beef with soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using). Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
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Cook the Beef: Grill the beef over medium heat for 2-3 minutes per side, or until cooked through.
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Cook the Corn: Heat olive oil in a skillet over medium heat. Add the corn, paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, or until slightly charred and warmed through.
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Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, parsley, lemon juice, garlic, salt, and pepper.
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Assemble the Bowls: Divide the cooked rice between bowls. Top with grilled beef, charred corn, and drizzle with the creamy sauce.
Notes
- You can use any type of rice you prefer (jasmine rice, brown rice, etc.) as a base.
- For extra flavor, top with sesame seeds or sliced green onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 9g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg