There’s something incredibly satisfying about making a meal that seems special but comes together with little fuss. I still remember the first time I made Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce for my family. The aroma of marinating steak on the grill filled the kitchen, and when I served it over fragrant jasmine rice, the smiles on their faces said it all. This dish is not just a meal; it’s an invitation to gather around the table, share stories, and savor every bite. You’ll feel like a culinary rockstar, and I promise you’ll want to make it again and again.
Why make this recipe?
This recipe shines for so many reasons. First off, it delivers an explosion of flavors that dance on your palate. The sweetness from brown sugar, the umami from soy sauce, and the kick from sriracha merge beautifully, creating a savory experience that’s hard to resist.
But let’s be honest: we all appreciate meals that don’t occupy our entire day in the kitchen. This dish takes about 30 minutes from start to finish, making it a perfect weeknight dinner option.
It’s also budget-friendly. Flank steak, in particular, offers great flavor at a reasonable price, and combining it with fresh veggies and grains stretches it to feed the whole family without breaking the bank. Plus, picky eaters usually enjoy the colorful presentation and the ability to customize each bowl with their favorite toppings.
Finally, if you’re just starting out on your cooking journey, this recipe stands as a beginner-friendly introduction to flavors and techniques without overwhelming you with complicated steps or hard-to-find ingredients.
How to make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
When you set out to make these rice bowls, you’ll find that it’s a simple and enjoyable cooking experience. In about 30 minutes, you’ll have a hearty meal ready to serve. All you need is a cutting board, a sharp knife, and a couple of mixing bowls. A grill pan or skillet works well for cooking the steak, and if you want to get fancy, a rice cooker can help you nail that fluffy jasmine rice effortlessly. Let’s roll up our sleeves and dive into this delicious process!
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: Start by mixing the vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and some black pepper in a bowl. Add the flank steak to this mixture, coating it well. Let it marinate in the fridge for at least 15 minutes while you prepare the other ingredients.
Cook the Rice: If you haven’t already, prepare your jasmine rice according to package instructions. If you’re using a rice cooker, this will make your life easier.
Sear the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, remove the steak from the marinade (but don’t toss the marinade!) and sear it for about 4–5 minutes on each side for medium-rare, depending on the thickness. It’s best to check the internal temperature; you want it around 130°F for medium-rare.
Simmer the Marinade: While the steak cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, allowing it to thicken slightly. Keep an eye on it to avoid burning.
Slice the Steak: Once cooked to your liking, let the steak rest for about 5 minutes before slicing it thinly against the grain.
Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Feel free to adjust the sriracha to your heat preference.
Assemble the Bowls: To finish, place cooked rice in each bowl. Top with the sliced steak, shredded carrots, cucumbers, and any other veggies you like. Drizzle the marinade sauce over the top and add a dollop of the spicy cream sauce.
Garnish and Serve: Sprinkle chopped green onions on top for that finishing touch. Enjoy your delicious Korean BBQ Steak Rice Bowls!
How to serve Irresistibly Easy Korean BBQ Steak Rice Bowls?
These rice bowls shine on their own, but you can elevate your meal by pairing them with some tasty side dishes. Consider adding a refreshing cucumber salad on the side, topped with sesame seeds, or even crispy kimchi if you’re feeling adventurous. You could also serve grilled corn or steamed broccoli to round out the meal.
Feel free to get creative with garnishes! Try adding sesame seeds, pickled radishes, or even avocados for additional textures and flavors. Get your friends involved by letting them build their own bowls and choose their favorite toppings.
How to store Irresistibly Easy Korean BBQ Steak Rice Bowls?
If you happen to have leftovers (which is rare, but it can happen!), you can store them in an airtight container in the fridge for up to three days. Just make sure to keep the sauce separate if you can, to avoid sogginess.
If you want to keep it longer, you can freeze the cooked steak and rice. They’ll last for about three months in the freezer. When you’re ready to eat, simply thaw them overnight in the fridge, and reheat in the microwave or on the stovetop until heated through.
Tips for perfect Irresistibly Easy Korean BBQ Steak Rice Bowls
Choose Quality Meat: Go for a good cut of flank steak if you can. The right meat can make the dish so much better.
Don’t Skimp on Marinade Time: Letting the steak marinate longer (up to 2 hours) can amp up the flavor significantly.
Rest Your Steak: Trust me—let your steak rest before slicing it. This prevents juices from spilling out and keeps every bite juicy and delicious.
Customize Your Veggies: Feel free to throw in any veggies you have on hand. Bell peppers, snap peas, or even zucchini work beautifully.
Temperature Matters: Use a meat thermometer to ensure you hit the perfect doneness. Everyone has their preference, so find what suits you best!
Variations
Spicy Tofu Option: Swap the steak for firm tofu. Marinate it similarly, then grill or sauté until golden. This makes for a delicious vegetarian option.
Rice Alternatives: Substitute jasmine rice with quinoa or even cauliflower rice for a low-carb twist. You’ll still get a delicious flavor profile!
Flavor Twists: Experiment with other sauces, like ponzu or teriyaki, to switch up the flavor. You can also add sesame oil to the rice for extra depth.
FAQs about Irresistibly Easy Korean BBQ Steak Rice Bowls
Can I use another type of steak?
Absolutely! Sirloin or ribeye work well too. Just make sure to adjust cooking times based on thickness, as different cuts vary in cooking speed.
What if I don’t have sesame oil?
No worries! You can use additional vegetable or olive oil instead. The sesame oil adds flavor, so it’s worthwhile if you can get your hands on it, but it’s not essential.
Is this dish gluten-free?
You can definitely make this gluten-free. Simply opt for gluten-free soy sauce, and you’re good to go.
Now that you’ve got the gist of how to create an unforgettable meal, it’s time to get cooking! I hope you find joy and satisfaction while making these vibrant, flavorful bowls. Happy cooking!
Print
Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and flavorful Korean BBQ steak rice bowl topped with a spicy cream sauce, perfect for weeknight dinners.
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: Start by mixing the vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and some black pepper in a bowl. Add the flank steak to this mixture, coating it well. Let it marinate in the fridge for at least 15 minutes while you prepare the other ingredients.
- Cook the Rice: If you haven’t already, prepare your jasmine rice according to package instructions. If you’re using a rice cooker, this will make your life easier.
- Sear the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, remove the steak from the marinade (but don’t toss the marinade!) and sear it for about 4–5 minutes on each side for medium-rare, depending on the thickness. It’s best to check the internal temperature; you want it around 130°F for medium-rare.
- Simmer the Marinade: While the steak cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, allowing it to thicken slightly. Keep an eye on it to avoid burning.
- Slice the Steak: Once cooked to your liking, let the steak rest for about 5 minutes before slicing it thinly against the grain.
- Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Feel free to adjust the sriracha to your heat preference.
- Assemble the Bowls: To finish, place cooked rice in each bowl. Top with the sliced steak, shredded carrots, cucumbers, and any other veggies you like. Drizzle the marinade sauce over the top and add a dollop of the spicy cream sauce.
- Garnish and Serve: Sprinkle chopped green onions on top for that finishing touch. Enjoy your delicious Korean BBQ Steak Rice Bowls!
Notes
Feel free to customize the veggies and garnishes to your liking. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Korean BBQ, steak, rice bowls, spicy cream sauce, quick dinner