Description
These Korean BBQ Steak Rice Bowls combine tender, marinated flank or sirloin steak with fresh vegetables and a spicy cream sauce for a flavorful and satisfying meal. Perfectly balanced with sweet, savory, and spicy elements, this dish is quick to prepare and great for weeknight dinners or meal prep.
Ingredients
Scale
Steak and 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)
Main Bowl Ingredients
- 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, garlic, ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours, to allow the flavors to penetrate the meat.
- Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set the sauce aside to let the flavors meld while you cook the steak.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat until hot. Remove steak slices from the marinade, shaking off excess, and cook for 2-3 minutes on each side until caramelized and cooked through to your desired doneness. Transfer the steak to a plate and let it rest briefly.
- Assembling the Bowls: Divide cooked rice between serving bowls. Top each bowl with the cooked steak slices, shredded carrots, cucumber slices, kimchi if using, and sliced green onions evenly distributed.
- Finishing Touches: Drizzle the prepared spicy cream sauce over the top of each bowl. Sprinkle with sesame seeds for added texture and a nutty flavor if desired.
- Serving: Serve the Korean BBQ steak rice bowls immediately while warm, making sure each bite has a balance of savory steak, fresh vegetables, and spicy cream sauce. Enjoy!
Notes
- Marinate the steak overnight for even more tender and flavorful meat.
- Use brown rice for a nuttier taste and additional fiber.
- Gochujang adds authentic Korean spice but can be omitted for a milder flavor.
- Kimchi is optional but adds a tangy, fermented note that complements the dish well.
- Leftover rice bowls can be refrigerated and enjoyed cold or reheated within 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean recipe, quick dinner, marinated steak
