Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why Make This Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a perfect meal for anyone looking for a quick and delicious dish that brings the flavors of Korea right to your kitchen. This recipe is not only easy to follow but also customizable to your taste. With tender steak, fresh vegetables, and a spicy sauce, each bite is packed with flavor. Plus, you can have dinner on the table in no time, making it great for busy weeknights or meal prep.

How to Make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Ingredients:

• 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

Directions:

1. Start by marinating the steak. In a bowl, mix together the vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak to this mixture and let it marinate for at least 30 minutes. For a richer flavor, marinate it overnight.

2. Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side, or until it reaches your desired doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.

3. In the meantime, prepare the spicy cream sauce. Whisk together the mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt until smooth.

4. To serve, place a scoop of cooked jasmine rice in a bowl. Top it with sliced steak, shredded carrots, cucumber, and chopped green onions. Drizzle the spicy cream sauce over everything.

How to Serve Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

These rice bowls can be served as a quick lunch or dinner. They are best enjoyed fresh, but feel free to customize them with your favorite toppings or add more veggies for a boost of nutrition. The spicy cream sauce is optional but adds a wonderful kick that complements the steak perfectly.

How to Store Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

If you have leftovers, store each component separately in airtight containers. Keep the cooked steak, rice, and veggies in the fridge for up to 3 days. The spicy cream sauce can also be stored in a separate container. To reheat, warm the steak and rice gently in the microwave or on the stove, and then assemble your bowl again.

Tips to Make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

• For a deeper flavor, marinate the steak overnight.
• You can use pre-cooked rice to save time.
• Adjust the amount of sriracha sauce in the spicy cream sauce to suit your heat preference.
• Feel free to swap in other vegetables based on what you have at home.

Variation

You can easily make this recipe plant-based by substituting the steak with grilled tofu or tempeh. Use the same marinade for the plant-based proteins for a delicious flavor.

FAQs

1. Can I use different types of meat?
Yes, you can use sirloin, ribeye, or any steak cut you prefer. The flavor will still be delicious!

2. How spicy is the sauce?
The spiciness of the sauce depends on how much sriracha you add. Start with less and add more if you like it spicier.

3. Can I prepare this recipe in advance?
Yes! You can marinate the steak ahead of time and even cook it earlier. Just store everything in the fridge and assemble before serving.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Print Recipe

A quick and delicious meal featuring tender steak, fresh vegetables, and a spicy cream sauce that brings the flavors of Korea right to your kitchen.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Korean
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 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

1. Start by marinating the steak. In a bowl, mix together the vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak to this mixture and let it marinate for at least 30 minutes.
2. Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side, or until it reaches your desired doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
3. Prepare the spicy cream sauce. Whisk together the mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt until smooth.
4. To serve, place a scoop of cooked jasmine rice in a bowl. Top it with sliced steak, shredded carrots, cucumber, and chopped green onions. Drizzle the spicy cream sauce over everything.

Notes

These rice bowls are customizable; feel free to add more veggies or toppings.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 7g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Korean BBQ, Steak Rice Bowls, Quick Dinner, Spicy Sauce