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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Made Easy

Savor the delightful Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a quick 25-minute meal bursting with flavors.
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Prep Time 25 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Flank Steak Can substitute with sirloin or ribeye
  • 2 tbsp Vegetable Oil Olive oil can be used
  • 1 tbsp Sesame Oil Adjust to taste
  • 1/4 cup Soy Sauce Use gluten-free soy sauce if desired
  • 2 tbsp Brown Sugar Honey can be substituted
  • 2 cloves Garlic Minced
  • 1 tbsp Ginger Grated for best flavor
  • 1/2 tsp Black Pepper Adjust to taste
For the Rice Bowls
  • 4 cups Cooked Jasmine Rice Can substitute with quinoa or cauliflower rice
  • 1/2 cup Green Onions Sliced
  • 1 cup Shredded Carrots Can replace with bell peppers or snap peas
  • 1 cup Cucumber Sliced thin
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be used as a lighter option
  • 2 tbsp Sriracha Sauce Adjust based on spice tolerance
  • 1 tbsp Lime Juice Can swap with lemon juice
  • 1 tbsp Honey Can use agave syrup for vegan option
  • 1/2 tsp Salt

Equipment

  • mixing bowl
  • grill pan
  • whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade. Coat the flank steak evenly, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours.
  2. In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth. Taste and adjust the spice level as necessary, then set aside.
  3. Preheat a grill pan over medium-high heat for about 5 minutes. Remove the flank steak from the marinade and grill for 4-5 minutes on each side until cooked to an internal temperature of 130°F for medium-rare. Let rest for 5 minutes before slicing.
  4. In serving bowls, spoon a portion of cooked jasmine rice. Layer with sliced grilled steak, followed by green onions, carrots, and cucumber for a colorful presentation.
  5. Drizzle the spicy cream sauce over each bowl and serve immediately.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 65gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Allow the steak to marinate for at least 30 minutes for deeper flavor. Store leftovers in an airtight container for up to 3 days, keeping the sauce separate to maintain vegetable freshness.

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