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–+ servings
Korean BBQ Steak Rice Bowls

Savory Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Delicious Korean BBQ Steak Rice Bowls that combine bold flavors with fresh ingredients for a quick dinner option.
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Prep Time 25 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound flank steak or substitute with sirloin or ribeye
  • 2 tablespoons vegetable oil can use olive oil
  • 1 tablespoon sesame oil adjust to taste
  • 1/4 cup soy sauce gluten-free option available
  • 2 tablespoons brown sugar honey can be used as alternative
  • 3 cloves garlic minced, can use garlic powder
  • 1 tablespoon ginger grated; ground ginger can be used
  • 1 pinch black pepper adjust to taste
For the Rice Bowl
  • 2 cups cooked jasmine rice can substitute with quinoa or cauliflower rice
  • 1 bunch green onions chopped; chives can be substituted
  • 1 cup shredded carrots can use snap peas or bell peppers
  • 1 cup cucumber sliced; other crisp veggies can be used
For the Spicy Cream Sauce
  • 1/2 cup mayonnaise can substitute with Greek yogurt
  • 2 tablespoons sriracha sauce adjust to preferred spice level
  • 1 tablespoon lime juice lemon juice can be used
  • 1 tablespoon honey agave syrup can be used as vegan substitute
  • 1 pinch salt to taste

Equipment

  • mixing bowl
  • grill pan or outdoor grill
  • Small Bowl
  • whisk
  • meat thermometer

Method
 

Marinate the Steak
  1. In a mixing bowl, combine 2 tablespoons of vegetable oil, 1 tablespoon of sesame oil, ¼ cup of soy sauce, 2 tablespoons of brown sugar, 3 minced garlic cloves, 1 tablespoon of grated ginger, and a pinch of black pepper. Add the flank steak, ensuring it’s fully coated, then cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare the Cream Sauce
  1. While the steak marinates, whisk together ½ cup of mayonnaise, 2 tablespoons of sriracha, juice from 1 lime, 1 tablespoon of honey, and a sprinkle of salt in a small bowl. Adjust flavors as needed and set aside.
Cook the Steak
  1. Preheat a grill pan or outdoor grill over medium-high heat. Let the marinated steak sit at room temperature for 5 minutes, then grill for 4-5 minutes on each side until desired doneness. Let it rest for 5 minutes before slicing.
Assemble the Bowls
  1. In serving bowls, place a scoop of cooked jasmine rice at the bottom, then top with sliced steak, chopped green onions, shredded carrots, and sliced cucumber.
Serve
  1. Drizzle the spicy cream sauce over each bowl and gently stir to combine flavors. Serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 2000IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Marinate the steak for up to 2 hours for a richer flavor. Use a meat thermometer to ensure your steak is cooked to medium-rare at 130°F.

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