Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce feature tender marinated flank or sirloin steak cooked to caramelized perfection, served over a bed of steamed rice with fresh vegetables and a flavorful spicy cream drizzle. This dish balances savory, sweet, and spicy elements for a quick, satisfying Asian-inspired meal.
Ingredients
Scale
Steak Marinade
- 1 lb flank or sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (optional)
Rice Bowl Toppings
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinating the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and mix to coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours to allow the flavors to infuse the meat.
- Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set this spicy cream sauce aside to be used as a topping later.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak slices in a single layer and cook for 2 to 3 minutes on each side until nicely caramelized and cooked through. Remove from heat and set aside.
- Assembling the Bowls: Divide the cooked rice evenly between serving bowls. Arrange the cooked steak slices on top, then layer shredded carrots, cucumber slices, kimchi if using, and sliced green onions over the rice and steak.
- Finishing Touches: Drizzle the prepared spicy cream sauce generously over each bowl. Sprinkle with sesame seeds if desired for added texture and a nutty flavor.
- Serving: Serve the Korean BBQ steak rice bowls immediately while the steak is warm, and enjoy a deliciously balanced meal.
Notes
- For a milder sauce, reduce or omit the sriracha and gochujang.
- Use brown rice for a nuttier flavor and added fiber.
- Kimchi adds an authentic fermentation tang but can be omitted if unavailable.
- Marinate the steak overnight for more intense flavor and tenderness.
- Gluten-free soy sauce can be used to make this recipe gluten-free.
- Leftover rice bowls can be stored in the refrigerator and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ, Steak Rice Bowl, Spicy Cream Sauce, Asian Inspired, Quick Dinner
