Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Every time I prepare this Korean BBQ Steak Rice Bowl, it feels like I’m sharing a little piece of my culinary adventures with friends and family. I remember the first time I tried this dish at a small Korean restaurant in my neighborhood, and the flavor explosion took my breath away! Tender steak paired with fresh vegetables over a bed of fluffy rice, all drizzled with a spicy cream sauce – it was love at first bite. This dish not only brings comfort but also brings everyone together, and I can’t wait for you to experience it too!
Why make this recipe?
This recipe hits all the right notes: it’s delicious, quick, and incredibly satisfying. If you’re short on time but want something that tastes like it came straight from a gourmet kitchen, you’ve got to try this. It’s budget-friendly and made with simple ingredients, making it perfect for any day of the week. Kids will adore the colorful veggies and the slightly spicy sauce, which you can adjust to your family’s taste. Plus, this recipe is beginner-friendly, so don’t worry if you’re new to cooking! You’ll impress everyone with your skills before you know it.
How to make Irresistibly Easy Korean BBQ Steak Rice Bowls
Making these rice bowls only takes about 30 minutes from start to finish! It’s a straightforward process that you’ll feel confident in as you follow along. Grab a cutting board, a sharp knife, and a skillet, and you’re ready to go! You don’t need any fancy equipment, just your ingredients and a little love. Let’s dive in!
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
Let’s get cooking! Here’s how to bring your Korean BBQ Steak Rice Bowl to life in just a few simple steps:
Marinate the Steak: Start by combining the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Slice the flank steak against the grain into thin strips and add it to the marinade. Let it soak for at least 10-15 minutes while you prepare the other ingredients.
Cook the Rice: If you haven’t already cooked your rice, now is the time. You can use jasmine rice, quinoa, or even cauliflower rice for a lighter option. Just follow the package instructions to get it fluffy and warm.
Stir-fry the Steak: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated steak to the pan. Stir-fry for about 5-7 minutes until the steak gets a nice sear and is cooked to your preferred doneness. Let it sizzle!
Prepare the Cream Sauce: While the steak is cooking, mix together the mayonnaise, Sriracha sauce, lime juice, honey, and a pinch of salt in a small bowl. Adjust the Sriracha according to your spice preference. This creamy addition adds an irresistible kick!
Assemble the Bowls: Now it’s time to bring everything together. Scoop the cooked rice into bowls, top with the stir-fried steak, shredded carrots, cucumbers, and chopped green onions. Drizzle with that spicy cream sauce, and voilà!
Garnish and Enjoy: Add a sprinkle of additional green onions or sesame seeds if you like. Serve your delicious rice bowls hot and watch everyone’s faces light up with delight!
How to serve Irresistibly Easy Korean BBQ Steak Rice Bowls?
These rice bowls are fantastic on their own, but you can enhance your meal with a few extras! Serve them with a side of kimchi or pickled vegetables for that authentic Korean flair. A fresh salad or roasted broccoli also pairs beautifully with the dish. Don’t forget to have some extra lime wedges handy in case anyone wants to squeeze more zesty goodness on top!
How to store Irresistibly Easy Korean BBQ Steak Rice Bowls?
If you have leftovers (which is rare but wonderful), store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop it in the microwave or place it in a skillet over medium heat until warmed through. If you plan to stash it in the freezer, it holds up well for about 2 months. Just be sure to separate the steak and veggies from the rice to maintain the freshness!
Tips for perfect Irresistibly Easy Korean BBQ Steak Rice Bowls
Slice Against the Grain: Always slice the steak against the grain to keep it tender. This technique really makes a difference in texture.
Marinate Longer for More Flavor: If you have time, marinate the steak for 30 minutes or even an hour to intensify the flavors.
Don’t Overcrowd the Pan: If you have more steak than your skillet can handle, cook it in batches. This way, you’ll get that beautiful sear!
Adjust Spice Levels: Customize the Sriracha to your liking. Add or reduce it to ensure it suits your taste buds.
Fresh Veggies: Try to use fresh, crisp vegetables to add that lovely crunch to your rice bowl!
Variations
Vegetarian Twist: Swap the steak for marinated tofu or tempeh. Use a similar marinade to infuse flavor and grill or stir-fry until golden.
Different Protein: Try substituting chicken, shrimp, or pork if you’re feeling adventurous! Adjust cooking times accordingly.
Add More Veggies: Feel free to sneak in other colorful veggies like bell peppers or snap peas for extra nutrition and color.
FAQs about Irresistibly Easy Korean BBQ Steak Rice Bowls
Can I substitute flank steak?
Absolutely! You can use sirloin or ribeye as well. Both yield tender results and hold up well to marinating.
How can I make this dish gluten-free?
Switch out the soy sauce for gluten-free soy sauce or tamari. Ensure all other ingredients, like the mayonnaise and Sriracha, are gluten-free as well.
What if I don’t like spicy food?
If spice isn’t your thing, simply reduce the amount of Sriracha in the sauce or leave it out entirely. You could also replace it with a sweet chili sauce for a milder flavor.
Now that you have everything you need, it’s time to gather your ingredients and get cooking! This Irresistibly Easy Korean BBQ Steak Rice Bowl is sure to become a favorite in your kitchen, and I can’t wait to hear how you enjoy it! Happy cooking!
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Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A delicious and satisfying Korean BBQ steak rice bowl topped with a spicy cream sauce, perfect for any day of the week.
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: Combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Slice flank steak against the grain into thin strips and add to the marinade. Let it soak for at least 10-15 minutes.
- Cook the Rice: Prepare your rice according to package instructions if not already cooked.
- Stir-fry the Steak: Heat vegetable oil in a skillet over medium-high heat. Add marinated steak and stir-fry for about 5-7 minutes until seared.
- Prepare the Cream Sauce: Mix mayo, Sriracha, lime juice, honey, and a pinch of salt in a small bowl.
- Assemble the Bowls: Add cooked rice to bowls, top with stir-fried steak, shredded carrots, cucumbers, and green onions. Drizzle with cream sauce.
- Garnish and Enjoy: Sprinkle additional green onions or sesame seeds if desired and serve hot.
Notes
For a lighter option, use quinoa or cauliflower rice. Adjust spice levels in the cream sauce to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Korean BBQ, steak, rice bowl, easy recipes, quick dinner