Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a perfect fusion of smoky grilled steak, fresh veggies, and a flavorful creamy sauce, making an easy, satisfying meal ready in about an hour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
For the Steak Marinade:
- 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)
- to taste Black Pepper
For the Rice Bowls:
- 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)
For the Spicy Cream Sauce:
- 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, mix vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. This flavorful marinade will tenderize and season the steak perfectly.
- Marinate the Steak: Place the flank steak into the marinade and fully coat it. Cover and refrigerate for at least 30 minutes, up to 2 hours to maximize flavor infusion and tenderness.
- Make the Spicy Cream Sauce: In a separate small bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and salt. Adjust sriracha amount to get your preferred level of spiciness.
- Grill the Steak: Preheat a grill pan over medium-high heat. Remove steak from the marinade and grill for 4-5 minutes per side until desired doneness (about 130°F for medium-rare). Let it rest before slicing for juicy, tender results.
- Assemble the Bowls: Place cooked jasmine rice as the base in serving bowls. Top with sliced grilled steak, chopped green onions, shredded carrots, and sliced cucumber for a colorful and fresh finish.
- Add Sauce and Serve: Drizzle the spicy cream sauce generously over the bowls. Serve immediately and enjoy this vibrant, hearty Korean BBQ inspired meal.
Notes
- For a gluten-free option, use gluten-free soy sauce.
- Substitute flank steak with sirloin or ribeye based on preference or availability.
- The spicy cream sauce can be made vegan by using vegan mayo and agave syrup as sweetener.
- Feel free to swap jasmine rice with quinoa or cauliflower rice for different textures or dietary needs.
- Allowing the steak to rest after grilling helps retain juices and ensures maximum tenderness.
- Adjust sriracha in the sauce carefully to balance spice and creaminess according to taste.
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, grilled steak, quick dinner, Asian fusion, healthy bowls