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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce!

Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce for a quick and customizable dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Flank Steak Substitute with sirloin or ribeye if desired.
  • 2 tablespoons Vegetable Oil Olive oil is a good alternative.
  • 1 tablespoon Sesame Oil Adjust according to your taste preferences.
  • 1/4 cup Soy Sauce Use gluten-free soy sauce for a gluten-free version.
  • 2 tablespoons Brown Sugar Honey can also be used.
  • 3 cloves Garlic Minced garlic works best for flavor.
  • 1 teaspoon Ginger Fresh grated ginger is ideal.
  • 1/2 teaspoon Black Pepper
For the Rice Bowls
  • 4 cups Cooked Jasmine Rice Substitute quinoa or cauliflower rice for a low-carb option.
  • 1/2 cup Green Onions Perfect for topping.
  • 1 cup Shredded Carrots Bell peppers or snap peas can be used as substitutes.
  • 1 medium Cucumber Provides crispness.
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt is a healthy alternative.
  • 2 tablespoons Sriracha Sauce Adjust to taste for your spice preference.
  • 2 tablespoons Lime Juice Lemon juice can be used as a substitute.
  • 1 tablespoon Honey Agave syrup serves for a vegan option.
  • 1 teaspoon Salt Adjust to taste.

Equipment

  • grill pan

Method
 

Step-by-Step Instructions
  1. Marinate the Steak: In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Coat the flank steak fully, cover with plastic wrap, and let sit in the refrigerator for at least 30 minutes or up to 2 hours.
  2. Prepare Spicy Cream Sauce: In a separate bowl, combine mayonnaise, sriracha, lime juice, honey, and salt. Whisk until smooth, and adjust the sriracha according to your preferred spice level.
  3. Cook the Steak: Preheat a grill pan over medium-high heat. Once hot, place the marinated flank steak on the pan and grill for 4-5 minutes per side. Let the steak rest for a few minutes before slicing against the grain.
  4. Assemble Bowls: Start with a generous layer of cooked jasmine rice as the base. Top with slices of grilled flank steak, then add green onions, shredded carrots, and cucumber.
  5. Top and Serve: Drizzle the spicy cream sauce over the assembled rice bowls. Garnish with toasted sesame seeds if desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1200IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Marinate the steak for at least 30 minutes for better flavor. Adjust sriracha to taste based on heat preference.

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