Jump to Recipe Print RecipeAs I strolled through my local market, the vibrant colors of fresh produce caught my eye, igniting my culinary imagination. Today, I’m excited to share a dish that’s become a staple in my home: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Ideal for those busy weekdays, this recipe comes together in just 25 minutes, making it a quick meal that doesn’t skimp on flavor. The beauty of these rice bowls lies in their customizability—whether you opt for savory flank steak or grilled marinated tofu, you’re in for a satisfying treat. Picture tender meat or creamy tofu paired with crunchy veggies, all drizzled with a zesty, spicy sauce that dances on your palate. Ready to elevate your dinner game with this delightful recipe? Let’s dive in! Why are these rice bowls so delightful? Ease of Preparation: In just 25 minutes, you can whip up a restaurant-quality meal that impresses family and friends. Customizable Components: You can easily personalize each bowl with a variety of vegetables and proteins, catering to all preferences—meat lovers and vegetarians alike can join the feast! Vibrant Flavors: The marinated flank steak combined with the spicy cream sauce creates a satisfying explosion of taste that pleases the palate and ignites the senses. Crowd-Pleaser: Perfect for busy weeknights, these bowls are bound to become a family favorite that fills bellies and warms hearts. Meal Prep Friendly: Leftovers keep well, making them a great choice for easy lunches or quick dinners later in the week. Plus, if you’re in need of more meal inspiration, check out my delicious Chicken Rice Bowls and Balsamic Steak Gorgonzola for tasty variations! Get ready to fall in love with your next dinner! Korean BBQ Steak Rice Bowl Ingredients • Let’s gather everything you need for a delicious meal! For the Steak Flank Steak – Tender and flavorful, but you can substitute sirloin or ribeye for different tastes. Vegetable Oil – Great for marinating and high-heat cooking; olive oil works too. Sesame Oil – Adds a nutty aroma; adjust based on your preference for intensity. Soy Sauce – Offers umami richness; opt for gluten-free soy sauce if needed. Brown Sugar – Balances the savory elements; honey makes a lovely alternative. Garlic (minced) – Delivers robust flavor; fresh is ideal, but powdered can do in a pinch. Ginger (grated) – Infuses warmth; fresh is recommended, though ground will suffice. Black Pepper – A simple enhancement; adjust it to your taste level. For the Rice Base and Toppings Cooked Jasmine Rice – The perfect base; try quinoa or cauliflower rice for a lower-carb option. Green Onions (chopped) – Adds crunch and freshness to your bowl. Shredded Carrots – Brings color and texture; feel free to swap in bell peppers or snap peas. Cucumber (sliced) – For that refreshing crunch; select firm, smooth-skinned cucumbers. For the Spicy Cream Sauce Mayonnaise – The creamy base of your sauce; Greek yogurt is a healthier swap. Sriracha Sauce – For spice; feel free to adjust based on your heat preference. Lime Juice – Brightens the dish’s flavor; you can substitute with lemon juice if needed. Honey (or agave syrup) – Sweetens the sauce, making it suitable for vegan diets. Salt – Assures all flavors are enhanced; use it to your taste. With these ingredients for your Korean BBQ Steak Rice Bowls, you’re set for a delicious and customizable culinary adventure! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls Step 1: Marinate the Steak 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, 2 teaspoons of minced garlic, 1 teaspoon of grated ginger, and ½ teaspoon of black pepper. Whisk these ingredients until mixed, then add the flank steak. Ensure the steak is well-coated, cover the bowl, and refrigerate for 30 minutes to 2 hours for optimal flavor infusion. Step 2: Prepare Spicy Cream Sauce While the steak marinates, it’s time to whip up the spicy cream sauce. In a separate bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of sriracha, 1 tablespoon of lime juice, 1 teaspoon of honey, and a pinch of salt. Adjust the sriracha based on your desired heat level. Set the sauce aside to let the flavors meld while you cook the steak. Step 3: Cook Steak Preheat a grill pan over medium-high heat for about 5 minutes, ensuring it’s hot enough to sear the meat. Remove the steak from the marinade, allowing excess marinade to drip off, and place it on the hot grill pan. Grill for 4-5 minutes on each side, or until the internal temperature reaches 130°F for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain. Step 4: Assemble Bowls Ready to bring your Korean BBQ Steak Rice Bowls together? Start by serving cooked jasmine rice as the base in each bowl. Next, generously layer on the sliced steak, dichotomizing that tender meat over the rice. Add a vibrant assortment of toppings: sprinkle chopped green onions, shredded carrots, and sliced cucumber for a crunchy finale. Step 5: Drizzle Sauce Finally, it’s time for a flavor boost! Generously drizzle your prepared spicy cream sauce over each assembled bowl, ensuring every bite gets a taste of that creamy, spicy goodness. Serve immediately to enjoy your delicious Korean BBQ Steak Rice Bowls, warm and inviting, ready to impress! Storage Tips for Korean BBQ Steak Rice Bowls Room Temperature: It’s best to avoid leaving the rice bowls at room temperature for longer than 2 hours to prevent spoilage. Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the spicy cream sauce separate to maintain freshness and prevent sogginess. Freezer: Components can be frozen for up to 3 months. To freeze, portion out the steak, rice, and vegetables, ensuring they are well-wrapped to avoid freezer burn. Reheating: When ready to eat, thaw overnight in the fridge, then reheat in the microwave or on the stove until steaming hot. Add fresh toppings like cucumbers and green onions after reheating for extra crunch in your Korean BBQ Steak Rice Bowls! What to Serve with Irresistibly Easy Korean BBQ Steak Rice Bowls When you’re crafting the perfect culinary experience around these vibrant rice bowls, think about complementary flavors and textures that will enhance your meal. Cucumber Salad: This refreshing side brings lightness, balancing the savory richness of the steak with crisp, cool bites. Consider adding sesame dressing for an added flavor boost. Kimchi: The spicy, fermented crunch of kimchi enhances the meal’s complexity, adding a punch of flavor that beautifully contrasts the creamy sauce. It’s a Korean classic that can’t be missed! Grilled Vegetables: Charred zucchini, bell peppers, or asparagus give a delightful smoky touch, while their sweetness harmonizes with the savory elements of the bowls. Toss them lightly in olive oil and sea salt for an irresistible side. Steamed Bok Choy: This tender green offers a subtle crunch and a mild, slightly sweet flavor that resonates well with the steak’s spices. A splash of soy sauce or sesame oil after cooking will elevate it. Sesame Rice Balls: These delightful little bites add a wonderful texture and nutty flavor that pairs beautifully with the rice bowls. They’re fun to eat and make for a unique culinary twist! Soju Cocktails: For a refreshing drink, consider a fruity soju cocktail. The sweetness of the drink harmonizes with the spice of the sauce, rounding out your dining experience perfectly. Mochi Ice Cream: End your meal on a sweet note with these delightful frozen treats. The chewy mochi exterior paired with luscious creamy flavors provides a delightful contrast to the savory rice bowls. Building a meal around your Korean BBQ Steak Rice Bowls not only satisfies hunger but sets the stage for an unforgettable dining experience full of flavor and joy! Expert Tips for Korean BBQ Steak Rice Bowls Properly Marinate: Allowing the steak to marinate for a full 2 hours will deepen the flavors; don’t rush this step for the best results. Don’t Overcook: Monitor the cooking time closely and use a meat thermometer to achieve medium-rare (130°F); overcooking can lead to toughness. Fresh Ingredients: Choose fresh vegetables for toppings like green onions and cucumbers; they add delightful crunch and flavor to your Korean BBQ Steak Rice Bowls. Customize Wisely: Feel free to mix and match proteins and veggies; keep in mind that more delicate items like cucumbers should be added after reheating leftovers for optimal crunch. Sauce Balance: Adjust the sriracha in your spicy cream sauce according to your heat preference, ensuring that it’s just right for your palate. Korean BBQ Steak Rice Bowls Variations Feel free to get creative and adapt these rice bowls to suit your taste preferences! Vegetarian Option: Swap steak for marinated tofu or tempeh to create a satisfying, plant-based version. It adds a lovely creaminess when paired with the spicy sauce! Coconut Rice: Use coconut rice instead of traditional jasmine rice for a tropical twist that brings sweetness and aroma to each bowl. Grilled Veggies: Enhance your dish by including grilled veggies like zucchini and bell peppers. Their smoky flavor beautifully compliments the steak or tofu. Toasted Seeds: Top your bowls with toasted sesame seeds or crushed peanuts for added crunch and a delightful nutty flavor contrast. Spicy Infusion: Increase the sriracha in your spicy cream sauce for a fiery kick, or add chili flakes as a garnish for heat seekers! Lime Zing: Incorporate fresh lime zest into the sauce for an additional citrus punch that brightens up the overall flavor. Quinoa Base: For a protein boost, try replacing jasmine rice with quinoa, which will add a nutty dimension and complement the hearty toppings. Umami Boost: Incorporate a splash of Worcestershire sauce into your marinade for a deeper umami profile that brings everything together. With these customizations, you’re destined to whip up a dish that resonates with your family’s taste while keeping the excitement of meal prep alive! If you’re in the mood for more delectable variations, be sure to check out my flavorful Hawaiian BBQ Chicken or add a tangy touch to your plate with my Balsamic Steak Gorgonzola. Enjoy your culinary adventure! Make Ahead Options These Korean BBQ Steak Rice Bowls are a dream for meal prep aficionados! You can marinate the flank steak up to 24 hours in advance, allowing those flavors to deepen and infuse. Prepare the spicy cream sauce ahead of time and store it in the fridge for up to 3 days for a quick flavor boost when assembling your bowls. For the freshest veggies, wash and slice cucumbers and carrots just before serving to keep their crunch. When ready to enjoy, simply grill the marinated steak and assemble the bowls with prepped ingredients, drizzling the creamy sauce on top for a delicious, stress-free meal in no time! Korean BBQ Steak Rice Bowls Recipe FAQs What type of steak is best for this recipe? Absolutely! For the best flavor and tenderness, flank steak is the preferred choice. However, feel free to substitute with sirloin or ribeye if you desire a different taste profile. Just make sure to adjust cooking times accordingly, as thicker cuts may need a bit longer on the grill. How do I store leftovers of the Korean BBQ Steak Rice Bowls? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of each component, it’s best to keep the spicy cream sauce separate from the other ingredients. This way, you can enjoy the same delicious taste when reheating! Can I freeze the components of the rice bowls? Yes! Components of the Korean BBQ Steak Rice Bowls can be frozen for up to 3 months. To do this, portion out the steak, rice, and vegetables, ensuring they’re well-wrapped or placed in freezer-safe bags. When you’re ready to enjoy a bowl, simply thaw in the fridge overnight and reheat until steaming hot. How do I avoid overcooking the steak? Great question! To prevent your steak from becoming tough, use a meat thermometer to check for doneness. Aim for an internal temperature of 130°F for medium-rare. Remember, the steak will continue to cook slightly while resting, so take it off the heat just before it reaches that temperature. Can I make this recipe gluten-free? Absolutely! To create gluten-free Korean BBQ Steak Rice Bowls, simply replace regular soy sauce with gluten-free soy sauce or tamari. Most other ingredients in this recipe are naturally gluten-free, so you’re all set to enjoy a delicious meal without concerns. Is there a vegetarian option for this dish? Very! To make it vegetarian-friendly, you can simply substitute the flank steak with marinated tofu or tempeh. Just follow the same marinating and cooking instructions to achieve that rich flavor and satisfying texture in your bowls. Enjoy customizing your Korean BBQ Steak Rice Bowls with this tasty alternative! Savory Korean BBQ Steak Rice Bowls That Wow Your Taste Buds Delightful Korean BBQ Steak Rice Bowls loaded with vibrant flavors and customizable options for a satisfying meal. Print Recipe Pin Recipe Prep Time 25 minutes minsCook Time 10 minutes minsMarinating Time 2 hours hrsTotal Time 2 hours hrs 35 minutes mins Servings: 4 bowlsCourse: BeefCuisine: KoreanCalories: 650 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak1 lb Flank Steak or substitute sirloin or ribeye2 tablespoons Vegetable Oil for marinating1 tablespoon Sesame Oil adjust based on preference¼ cup Soy Sauce opt for gluten-free if needed2 tablespoons Brown Sugar or honey as an alternative2 teaspoons Garlic (minced) fresh is ideal1 teaspoon Ginger (grated) fresh recommended½ teaspoon Black Pepper adjust to tasteFor the Rice Base and Toppings2 cups Cooked Jasmine Rice or substitute quinoa, cauliflower rice½ cup Green Onions (chopped) for freshness1 cup Shredded Carrots or substitute bell peppers, snap peas1 cup Cucumber (sliced) select firm cucumbersFor the Spicy Cream Sauce½ cup Mayonnaise or Greek yogurt for a healthier option2 tablespoons Sriracha Sauce adjust based on heat preference1 tablespoon Lime Juice or substitute with lemon juice1 teaspoon Honey (or agave syrup) for sweetening1 pinch Salt adjust to taste Equipment grill panmixing bowl Method Marinating and CookingIn a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Whisk until mixed and add flank steak. Cover and refrigerate for 30 minutes to 2 hours.While marinating, prepare the spicy cream sauce by whisking mayonnaise, sriracha, lime juice, honey, and a pinch of salt in a separate bowl. Set aside.Preheat a grill pan over medium-high heat for about 5 minutes. Remove steak from marinade, drip off excess, and grill for 4-5 minutes per side until it reaches 130°F. Let it rest for 5 minutes before slicing.Serve cooked jasmine rice as the base in each bowl, layer sliced steak, and add toppings of chopped green onions, shredded carrots, and sliced cucumber.Drizzle the spicy cream sauce over the bowls, serve immediately, and enjoy! Nutrition Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg NotesAllow steak to marinate for 2 hours for deeper flavor. Use fresh vegetables for better taste and texture. Adjust sriracha in sauce to your preference. Tried this recipe?Let us know how it was!
