I remember the first time I tried Korean BBQ. It was an adventure for my taste buds! The sizzling steak, smoky flavors, and that spicy kick of sauce blew me away. After that experience, I couldn’t get enough of these vibrant and delicious flavors. That’s why I’m excited to share this irresistibly easy Korean BBQ Steak Rice Bowl recipe with you. It’s a superb way to bring a taste of Korea into your kitchen in no time. Perfect for family gatherings, casual dinners, or even meal prep, this dish is one you’ll want to make again and again.
Why make this recipe?
You’ll love this recipe for so many reasons! First off, the taste is simply fantastic. The combination of tender, marinated steak with fresh veggies over a bed of rice creates a delightful explosion of flavors. The sweet and spicy cream sauce adds an extra layer, making every bite juicy and satisfying.
Not only is this recipe delicious, but it’s also quick and easy to prepare. In just about 30 minutes, you can have a mouthwatering dinner ready to serve. It’s budget-friendly too, as you can swap in affordable cuts of beef and use whatever vegetables you have on hand. Kids will enjoy building their bowls just the way they like them, making this a fun family dinner.
If you’re new to cooking or just want a simple meal that wows, this Korean BBQ Steak Rice Bowl is perfect for you. Trust me; it’ll be a hit around your dining table!
How to make Irresistibly Easy Korean BBQ Steak Rice Bowls
Making these steak rice bowls is an enjoyable experience. In about 30 minutes, you’ll have a fulfilling meal that tastes like it came from a restaurant. You’ll only need a few basic kitchen tools: a cutting board, knives, a skillet or grill pan, and mixing bowls. It’s as straightforward as prepping your ingredients, cooking the steak, and assembling your bowls, making it perfect for even beginners.
Ingredients:
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated, or ground ginger)
- to taste Black Pepper
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Step-by-step directions:
Cooking Instructions:
Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Mix well. Add the steak to the marinade, making sure it’s fully coated. Let it marinate for at least 15 minutes (or up to an hour if you have time).
Cook the Rice: While the steak marinates, prepare your rice according to the package instructions, or use your favorite grain. I love using jasmine rice for this recipe because it’s fragrant and pairs wonderfully with the beef.
Cook the Steak: Heat the vegetable oil in a skillet over high heat. Once hot, add the marinated steak. Cook it for about 4-6 minutes on each side for medium-rare, depending on the thickness. Adjust cooking time to your desired doneness. Remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain.
Prepare the Spicy Cream Sauce: In a small bowl, mix the mayonnaise (or Greek yogurt), sriracha sauce, lime juice, honey, and a pinch of salt until you have a smooth sauce. Adjust the sriracha to your heat preference.
Assemble the Bowls: In serving bowls, layer the cooked rice, sliced steak, shredded carrots, cucumber slices, and green onions. Drizzle with the spicy cream sauce, and mix everything together.
Enjoy! Serve your delicious Korean BBQ steak rice bowls immediately.
How to serve Irresistibly Easy Korean BBQ Steak Rice Bowls?
These rice bowls look vibrant and colorful, so they should take center stage on your dining table. You can garnish them with extra green onions, sesame seeds, or crushed peanuts for a little crunch. Serve with lime wedges on the side for a hit of freshness.
Pair them with a simple side of steamed broccoli or a crisp Asian-style salad dressed with sesame vinaigrette to complete the meal. For a fun twist, you could even offer homemade kimchi for those who enjoy a bit of heat.
How to store Irresistibly Easy Korean BBQ Steak Rice Bowls?
You can store leftovers in an airtight container in the fridge for 3-4 days. If you want to save them for later, you can also freeze the cooked steak and rice together. They’ll last in the freezer for about 2-3 months. When reheating, you can use the microwave or a skillet until everything is warmed through. Just avoid repeatedly reheating your veggies, as they can get mushy.
Tips for perfect Irresistibly Easy Korean BBQ Steak Rice Bowls
Slice Against the Grain: For tender bites, always slice the steak against the grain. This reduces chewiness and gives you a more enjoyable texture.
Customize Your Veggies: Feel free to switch up the veggies based on what you have! Bell peppers, snap peas, and even avocado work wonderfully.
Don’t Skip the Marinade: Even if you’re short on time, let the steak marinate for at least 15 minutes. It infuses flavor and tenderizes the meat.
Monitor Heat While Cooking: Make sure your skillet is hot enough to get a nice sear on the meat, but don’t let it smoke.
Taste and Adjust the Sauce: Everyone’s palate is different, so taste the spicy cream sauce and adjust the sriracha, honey, and salt to your liking.
Variations
Make it Vegetarian: Substitute the steak with grilled tofu or tempeh. Marinate the tofu in the same sauce for that delicious flavor.
Change the Grains: Instead of rice, try quinoa or cauliflower rice for a low-carb option. They both absorb flavors well and make great bases.
Add Different Sauces: Experiment with other sauces such as teriyaki or a soy-ginger glaze for a different take on your rice bowls.
FAQs about Irresistibly Easy Korean BBQ Steak Rice Bowls
Can I use a different cut of meat?
Absolutely! While flank steak is the traditional choice, sirloin or ribeye work great too. Just adjust cooking times based on the thickness of the cut.
How can I make the dish spicier?
If you love heat, increase the amount of sriracha in both the marinade and the spicy cream sauce. You could also add sliced fresh chilies or sprinkle chili flakes on top before serving!
Can I prepare the steak in advance?
Yes, you can marinate the steak a night before and keep it in the fridge. This will enhance the flavor even more, making it even tastier when you cook it.
Now that you have this recipe in your hands, I’m confident that your family will love these Korean BBQ Steak Rice Bowls. They’re fun to customize, easy to make, and oh-so-delicious. Happy cooking!
Print
Irresistibly Easy Korean BBQ Steak Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and delicious Korean BBQ steak rice bowl that brings vibrant flavors and easy customization to your family table.
Ingredients
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated, or ground ginger)
- to taste Black Pepper
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Mix well and add the steak to marinate for at least 15 minutes.
- Cook the Rice: Prepare your rice according to package instructions.
- Cook the Steak: Heat vegetable oil in a skillet over high heat. Add the marinated steak and cook for 4-6 minutes on each side for medium-rare. Let it rest before slicing.
- Prepare the Spicy Cream Sauce: Mix mayonnaise (or Greek yogurt), sriracha sauce, lime juice, honey, and salt in a small bowl.
- Assemble the Bowls: Layer cooked rice, sliced steak, shredded carrots, cucumber slices, green onions, and drizzle with the sauce.
- Enjoy! Serve immediately.
Notes
Garnish with extra green onions, sesame seeds, or crushed peanuts and serve with lime wedges for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Korean BBQ, steak, rice bowl, quick dinner, easy recipe