Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Experience an explosion of vibrant flavors and textures with these Korean BBQ Steak Rice Bowls. Tender, marinated flank steak, grilled to perfection, sits atop a bed of fluffy jasmine rice, surrounded by fresh, crisp vegetables. A creamy, spicy sauce ties it all together, delivering a dish that's both satisfying and surprisingly simple to prepare, making it ideal for weeknight dinners or a lively weekend meal.
Prep Time
30 minutes (plus 30 minutes to 2 hours marinating time)
Cook Time
10-12 minutes
Total Time
Approximately 1 hour (including minimum marinade time and resting)
Servings
2-4 servings
Keywords
Why This Recipe Delivers
- Explosion of flavors: A perfect balance of sweet, savory, and spicy.
- Quick and easy: Ready in under an hour for a delicious weeknight meal.
- Customizable: Adjust spice levels and add your favorite veggies.
- Healthy and satisfying: Packed with protein, fresh vegetables, and wholesome rice.
- Visually stunning: A vibrant dish that looks as good as it tastes.
Ingredients
- 1 pound (approximately 450 g) Flank Steak, or sirloin or ribeye
- 2 tablespoons (30 ml) Vegetable Oil or olive oil
- 1 teaspoon (5 ml) Sesame Oil
- ¼ cup (60 ml) Soy Sauce (gluten-free if needed)
- 2 tablespoons (30 g) Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon (15 g) Ginger (grated) or ground ginger
- To taste Black Pepper
- 2 cups (360 g) Cooked Jasmine Rice (or quinoa or cauliflower rice)
- ¼ cup (10 g) Green Onions (chopped)
- 1 cup (120 g) Shredded Carrots (or bell peppers or snap peas)
- 1 cup (100 g) Cucumber (sliced)
- ½ cup (120 ml) Mayonnaise (or Greek yogurt)
- 2 tablespoons (30 ml) Sriracha Sauce (adjust to taste)
- 1 tablespoon (15 ml) Lime Juice (or lemon juice)
- 1 tablespoon (15 ml) Honey (or agave syrup for vegan)
- To taste Salt
Instructions
- Prepare the steak marinade. In a medium mixing bowl, combine 30 ml (2 tablespoons) vegetable oil, 5 ml (1 teaspoon) sesame oil, 60 ml (¼ cup) soy sauce, 30 g (2 tablespoons) brown sugar, the minced garlic, grated ginger, and a generous pinch of black pepper. Whisk these ingredients together until well combined and the sugar has dissolved. This creates the foundational sweet and savory Korean BBQ flavor for your steak.
- Marinate the flank steak. Add the 450 g (1 pound) flank steak to the marinade, ensuring it is fully coated. For optimal flavor absorption, cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours. Marinating allows the flavors to penetrate the meat, tenderizing it and infusing it with an irresistible aroma.
- Craft the spicy cream sauce. In a separate small bowl, whisk together 120 ml (½ cup) mayonnaise, 30 ml (2 tablespoons) sriracha sauce, 15 ml (1 tablespoon) lime juice, 15 ml (1 tablespoon) honey, and a pinch of salt. Taste and adjust the amount of sriracha to achieve your desired level of spice. This creamy, tangy sauce will provide a delightful contrast to the rich steak.
- Cook the marinated steak. Preheat a grill pan or outdoor grill over medium-high heat until it is smoking slightly. Carefully remove the marinated steak from the fridge, letting any excess marinade drip off. Grill the steak for 4-5 minutes per side for medium-rare, or longer to reach your preferred doneness (an internal temperature of 54-57°C / 130-135°F for medium-rare). Once cooked, transfer the steak to a cutting board and allow it to rest for 5-10 minutes. Resting is crucial as it allows the juices to redistribute, ensuring a tender and flavorful slice.
- Slice and assemble the bowls. While the steak is resting, prepare your rice bowls. Evenly distribute the 360 g (2 cups) of cooked jasmine rice among your serving bowls, forming a sturdy base. Once rested, slice the steak thinly against the grain. Slicing against the grain breaks up the muscle fibers, making each bite incredibly tender. Arrange the sliced steak over the rice, alongside the chopped green onions, shredded carrots, and sliced cucumber, creating a visually appealing and colorful presentation.
- Serve with spicy cream sauce. Generously drizzle the prepared spicy cream sauce over the assembled bowls. The rich sauce will cascade over the ingredients, ready to mingle with every bite. Serve immediately and savor the harmonious blend of sweet, savory, and spicy flavors.
Tools You’ll Need
- Large mixing bowl
- Small mixing bowl
- Whisk
- Grill pan or outdoor grill
- Tongs
- Cutting board
- Sharp knife
- Serving bowls
Essential Success Tips
- Do not skip the resting time for the steak; it's essential for juiciness and tenderness.
- Always slice steak against the grain to ensure maximum tenderness in every bite.
- Taste your spicy cream sauce before drizzling to adjust heat and seasoning to your preference.
- Ensure your grill pan is properly preheated for a strong, flavorful sear on the steak.
- Vary your toppings! Bell peppers, snap peas, or kimchi can add extra crunch and flavor dimensions.
Professional Cooking Secrets
- For an extra layer of umami and authentic Korean depth, try adding a small amount of gochujang (Korean chili paste) to your marinade. It introduces a complex fermented chili flavor.
- To achieve a restaurant-quality sear and crust on your steak, pat it very dry with paper towels before marinating. Less surface moisture means better caramelization.
- Consider finishing your grilled steak with a light brush of extra sesame oil right after resting. This enhances the nutty aroma and adds a subtle gloss to the meat.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or enjoy cold for a quick lunch.
- For a lower-carb option, substitute jasmine rice with cauliflower rice or a larger portion of fresh, crisp vegetables.
- If you don't have a grill, the steak can be pan-seared in a hot cast-iron skillet or broiled in the oven until desired doneness is achieved.
Frequently Asked Questions
Can I prepare parts of this dish ahead of time?
Yes, you can marinate the steak up to 2 hours in advance. The spicy cream sauce can also be made a day ahead and stored in an airtight container in the refrigerator. Cooked rice can also be prepared ahead of time and reheated when ready to assemble.
What kind of steak is best for this recipe?
Flank steak is ideal due to its texture and ability to absorb marinade well, making it very flavorful. However, sirloin, skirt steak, or even thinly sliced ribeye can be excellent substitutes; just adjust cooking times for the different thicknesses.
How can I make this dish spicier?
To increase the heat, simply add more sriracha sauce to the creamy dressing until it matches your desired spice level. You could also sprinkle some red chili flakes over the finished bowls or incorporate a small amount of gochujang into the marinade for a deeper, more complex heat.
Nutrition Facts (Per Serving)
Estimated per serving (1/4 of recipe): Calories: 650-700, Protein: 45g, Fat: 35-40g, Carbs: 45-50g. (These are rough estimates and can vary based on exact ingredients and portion sizes).
Allergy Information
Contains soy (soy sauce) and egg (mayonnaise). For a gluten-free version, use tamari instead of soy sauce. For a dairy-free sauce, use vegan mayonnaise and ensure honey is sourced appropriately or use agave syrup. Always check ingredient labels for hidden allergens.
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