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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
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★★★★★

5.1 from 12 reviews

This Korean BBQ Steak Rice Bowl with Spicy Cream Sauce is a vibrant, flavorful dish featuring tender marinated flank steak grilled to perfection, served over fluffy jasmine rice and sautéed mixed vegetables. Topped with a creamy, spicy Sriracha sauce and garnished with sesame seeds and green onions, this recipe combines bold Korean-inspired flavors with an easy, wholesome bowl meal perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

For the Steak and Marinade

  • 1 pound flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated

For the Rice and Vegetables

  • 2 cups cooked jasmine rice
  • 1 cup mixed vegetables (carrots, bell peppers, broccoli)
  • 1 tablespoon vegetable oil

For the Spicy Cream Sauce

  • 1/2 cup sour cream
  • 2 tablespoons Sriracha sauce (adjust for heat preference)
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and pepper, to taste

For Garnish

  • Sesame seeds
  • Green onions, chopped

Instructions

  1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and ensure it is fully coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
  2. Prepare the Rice: Cook jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside to keep warm.
  3. Make the Spicy Cream Sauce: In a small bowl, mix together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Taste and adjust the spice level or seasoning as desired.
  4. Cook the Steak: Heat a grill pan or skillet over high heat. Remove the flank steak from the marinade, letting any excess liquid drip off. Cook the steak for 5-6 minutes on each side for medium-rare doneness, or longer if preferred.
  5. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for a few minutes. This helps retain the juices when slicing.
  6. Sauté the Vegetables: Using the same pan, add the vegetable oil and toss in the mixed vegetables. Sauté them over medium-high heat for about 5-7 minutes until tender but still crisp and vibrant.
  7. Assemble the Bowls: In serving bowls, layer the cooked jasmine rice, followed by sliced steak and the sautéed vegetables. Generously drizzle the prepared spicy cream sauce over the top.
  8. Garnish: Finish by sprinkling sesame seeds and chopped green onions over each bowl to add texture and a fresh burst of flavor. Serve immediately and enjoy.

Notes

  • You can substitute flank steak with skirt steak or sirloin for similar results.
  • Adjust the amount of Sriracha in the sauce to control the spice level to your preference.
  • For gluten-free option, use tamari or gluten-free soy sauce in the marinade.
  • If you prefer a dairy-free spicy sauce, substitute sour cream with coconut yogurt or vegan sour cream alternatives.
  • Make sure to let the steak rest after cooking to maintain juicy, tender slices.
  • Use fresh vegetables of your choice or seasonal vegetables for variety.

Nutrition

Keywords: Korean BBQ steak, rice bowls, spicy cream sauce, flank steak recipe, easy dinner bowl, Korean cuisine, Sriracha sauce

Find it online: https://mixitwitjoe.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/