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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss

Enjoy these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce that can be made in just 25 minutes!
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Prep Time 25 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Flank Steak Substitute with sirloin or ribeye for different taste
  • 2 tablespoons Vegetable Oil Can be substituted with olive oil
  • 1 tablespoon Sesame Oil Adjust according to your preference
  • 1/4 cup Soy Sauce Opt for gluten-free if necessary
  • 2 tablespoons Brown Sugar Honey can substitute for a different sweetness
  • 3 cloves Garlic (minced) Fresh garlic is ideal for maximum taste
  • 1 tablespoon Ginger (grated) Ground ginger can be used as a substitute
  • 1/2 teaspoon Black Pepper
For the Rice Bowls
  • 2 cups Jasmine Rice Can be swapped for quinoa or cauliflower rice
  • 1/2 cup Green Onions (chopped)
  • 1 cup Shredded Carrots Swap for bell peppers or snap peas if desired
  • 1 cup Cucumber (sliced)
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt works as a lighter alternative
  • 2 tablespoons Sriracha Sauce Adjust based on your heat preference
  • 1 tablespoon Lime Juice Lemon juice can be a substitute
  • 1 tablespoon Honey (or agave syrup for vegan) Adjust to taste
  • 1/2 teaspoon Salt Adjust to your desired taste

Equipment

  • grill pan
  • Mixing bowl
  • Small bowl
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper until combined. Add flank steak and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. In a small bowl, combine mayonnaise, sriracha sauce, lime juice, honey, and salt. Whisk until smooth and set aside.
  3. Preheat grill pan over medium-high heat for about 5 minutes. Grill flank steak for 4-5 minutes on each side until reaching 130°F. Rest for 5 minutes before slicing against the grain.
  4. Cook jasmine rice according to package instructions, typically rinsing, combining with water, boiling, reducing heat, covering, and simmering for about 15 minutes until tender.
  5. Place jasmine rice in bowls, layer with sliced steak, then add chopped green onions, shredded carrots, and sliced cucumber.
  6. Drizzle prepared spicy cream sauce over each bowl and serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

For enhanced flavor, marinate steak longer; use a meat thermometer for perfect doneness. Adjust spice and rice types as desired; consider adding fresh herbs for garnish.

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