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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss

Enjoy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in just 25 minutes—flavorful, customizable, and perfect for dinner.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Flank Steak Substitute with sirloin or ribeye if desired.
  • 2 tablespoons Vegetable Oil Olive oil works for a healthier alternative.
  • 1 tablespoon Sesame Oil Adjust based on your taste preference.
  • 1/4 cup Soy Sauce Use gluten-free soy sauce if needed.
  • 2 tablespoons Brown Sugar Honey can be a substitute.
  • 3 cloves Garlic (minced) Fresh garlic recommended.
  • 1 tablespoon Ginger (grated) Use fresh ginger for best results.
  • 1/2 teaspoon Black Pepper Adjust to taste.
For the Rice Bowls
  • 4 cups Cooked Jasmine Rice Consider quinoa or cauliflower rice for lower carbs.
  • 1/2 cup Green Onions (chopped) Chives can be used if preferred.
  • 1 cup Shredded Carrots Bell peppers or snap peas are great alternatives.
  • 1 medium Cucumber (sliced) English cucumbers are less seedy.
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter version.
  • 2 tablespoons Sriracha Sauce Adjust for heat preference.
  • 1 tablespoon Lime Juice Can substitute with lemon juice.
  • 1 tablespoon Honey Agave syrup works for a vegan option.
  • 1/4 teaspoon Salt Use sparingly to taste.

Equipment

  • grill pan
  • Mixing bowl
  • Small Bowl
  • Cutting board

Method
 

Marinating and Cooking
  1. In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Submerge the flank steak in the marinade and refrigerate for at least 30 minutes.
  2. In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and salt until smooth. Set aside.
  3. Heat a grill pan over medium-high heat for 5 minutes. Cook marinated flank steak for 4-5 minutes on each side until charred and reaching an internal temperature of about 130°F. Let the steak rest for 5 minutes.
  4. Assemble bowls by placing jasmine rice as the base. Slice the grilled steak and layer on top of the rice with green onions, shredded carrots, and cucumber slices.
  5. Drizzle the spicy cream sauce generously over the bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Allow marinating the steak longer for deeper flavor. Experiment with sauce adjustments for desired spice levels.

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