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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight

Experience the vibrant flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce—savory flank steak, fresh veggies, and a creamy kick in just 25 minutes.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Flank Steak Substitute with sirloin or ribeye for variations.
  • 2 tbsp Vegetable Oil Can substitute with olive oil.
  • 1 tbsp Sesame Oil Adjust based on preference.
  • 1/4 cup Soy Sauce Use gluten-free soy sauce for gluten-free diets.
  • 2 tbsp Brown Sugar Honey can be used as a substitute.
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (grated) Ground ginger can be used in a pinch.
  • 1/2 tsp Black Pepper
For the Rice Bowl
  • 2 cups Cooked Jasmine Rice Can swap in quinoa or cauliflower rice.
  • 1/4 cup Green Onions (chopped)
  • 1 cup Shredded Carrots Can substitute with bell peppers or snap peas.
  • 1 cup Cucumber (sliced)
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be used for a tangier twist.
  • 2 tbsp Sriracha Sauce Adjust to your spice preference.
  • 1 tbsp Lime Juice Lemon juice can be used as a substitute.
  • 1 tbsp Honey Agave syrup can replace honey.
  • 1/4 tsp Salt

Equipment

  • Grill Pan
  • Whisk
  • Mixing bowl
  • Cutting Board

Method
 

Cooking Instructions
  1. In a small bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper until combined. Coat the flank steak with the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
  2. In a separate bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Adjust sriracha for desired spice level and set aside.
  3. Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill for approximately 4-5 minutes per side until reaching an internal temperature of 130°F for medium-rare. Let the steak rest for 5 minutes.
  4. Assemble bowls with warm cooked jasmine rice as the base, topped with sliced steak, green onions, carrots, and cucumber.
  5. Drizzle the spicy cream sauce over each bowl and garnish with toasted sesame seeds if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best results, marinate steak longer, check doneness with a thermometer, and customize veggies. Prepping ingredients ahead of time can save time during assembly.

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