Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious fusion of tender marinated steak, fresh vegetables, and a kick of spicy mayo. Quick to prepare and perfect for a flavorful weeknight dinner, these bowls combine sweet and savory Korean-inspired flavors with a creamy, spicy finish.
Ingredients
Scale
Marinade and Steak
- 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 and Vegetables
- 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, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and toss to coat. Let the steak marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Making the Spicy Cream Sauce: While the steak marinates, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl. Set this spicy cream sauce aside for serving.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak slices and cook for 2-3 minutes per side until nicely caramelized and cooked through. Remove from heat and set aside.
- Assembling the Bowls: Divide the cooked rice evenly among bowls. Top each bowl with the cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and sliced green onions.
- Finishing Touches: Drizzle the prepared spicy cream sauce generously over the assembled bowls. Sprinkle with sesame seeds for extra texture and flavor if desired.
- Serving: Serve the Korean BBQ Steak Rice Bowls immediately while warm and enjoy a vibrant, flavorful meal.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Gochujang adds heat and depth but can be omitted or adjusted to taste.
- Leftover cooked steak can be stored separately in the fridge for up to 3 days.
- This recipe is easily adaptable with other vegetables such as bell peppers or snap peas.
- Brown rice adds more fiber and nutrients but white rice is fine for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, easy dinner, Korean recipe, marinated steak, rice bowl
