Name: Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pound Flank Steak or sirloin or ribeye; 2 tablespoons Vegetable Oil or olive oil; 1 teaspoon Sesame Oil (adjust as needed); ¼ 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); Black Pepper to taste; 2 cups Cooked Jasmine Rice or quinoa or cauliflower rice; ¼ cup Green Onions (chopped); 1 cup Shredded Carrots or bell peppers or snap peas; 1 cup Cucumber (sliced); ½ 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 option); Salt to taste

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Introduction

These Korean BBQ Steak Rice Bowls combine tender, marinated steak with fresh vegetables and a spicy cream sauce for a flavorful, satisfying meal. Perfect for a quick dinner, they bring vibrant colors and bold tastes to your table.

A close-up of a white bowl filled with fluffy white rice as the base layer, topped with medium-rare grilled steak slices arranged side by side showing a charred dark brown outer layer and a pink center, drizzled with a creamy orange sauce that has small red flecks. Bright green chopped scallions are scattered on top, adding a fresh and vibrant touch. Two dollops of bright red chili paste with visible seeds sit on opposite sides of the bowl, contrasting with the white rice and dark steak. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak, sirloin, or ribeye
2 tablespoons vegetable oil or olive oil
1 teaspoon sesame oil (adjust as needed)
¼ 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
Black pepper, to taste
2 cups cooked jasmine rice, quinoa, or cauliflower rice
¼ cup green onions, chopped
1 cup shredded carrots, bell peppers, or snap peas
1 cup cucumber, sliced
½ 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)
Salt, to taste

Instructions

Step 1: In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak, coat it fully, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Step 2: In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and salt. Adjust the sriracha to your preferred spice level.
Step 3: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side, aiming for medium-rare doneness (about 130°F). Let the steak rest before slicing against the grain.
Step 4: Assemble the bowls by starting with the cooked rice as a base. Top with sliced steak, chopped green onions, shredded carrots, and sliced cucumber.
Step 5: Drizzle the spicy cream sauce generously over the bowls and serve immediately. Enjoy!

Tips & Variations

For a healthier version, substitute mayonnaise with Greek yogurt or use cauliflower rice instead of jasmine rice.
Marinate the steak longer for more intense flavor, but no more than 4 hours to keep the texture tender.
Add fresh herbs like cilantro or mint for an extra burst of freshness.

Storage

Store any leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the spicy cream sauce refrigerated as well. Reheat steak gently in a pan or microwave to avoid overcooking, then assemble with fresh rice and vegetables before serving.

How to Serve

A close-up of a bowl filled with a base layer of white rice showing soft, plump grains. On top of the rice, there are three long, thick slices of darkly seared steak with a juicy, medium-rare interior visible in a rich red color. The steak is topped with two sauces: a creamy light orange sauce with red specks drizzled in lines and a thicker reddish-orange sauce applied in a small patch. Bright green chopped scallions are scattered mainly on the upper part of the steak. The bowl itself is white, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, sirloin or ribeye work well if flank steak is unavailable. Choose a cut that grills quickly and remains tender.

How spicy is the creamy sauce?

The sauce has a moderate kick thanks to sriracha, but you can adjust the amount to suit your heat preference or omit it for a milder flavor.