Go Back
–+ servings
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Delight in Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a flavor-packed meal perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Flank Steak or sirloin/ribeye as substitute
  • 1/4 cup Soy Sauce or tamari for gluten-free
  • 2 tbsp Sesame Oil or olive oil
  • 2 tbsp Brown Sugar can use honey or maple syrup
  • 3 cloves Garlic minced, fresh preferred
  • 1 tbsp Ginger grated, use ground if fresh not available
For the Rice Bowls
  • 1 cup Jasmine Rice or basmati/brown rice
  • 3 cups Mixed Vegetables carrots, bell peppers, broccoli
  • 1 tbsp Vegetable Oil or grapeseed/coconut oil
For the Spicy Cream Sauce
  • 1 cup Sour Cream or Greek yogurt for lighter option
  • 2 tbsp Sriracha Sauce adjust to spice preference
  • 1 tbsp Lime Juice or lemon juice if lime unavailable
  • 1 tbsp Honey or agave syrup
  • to taste Salt and Pepper for seasoning
For Garnish
  • 1 tbsp Sesame Seeds optional
  • 2 stalks Green Onions chopped, optional

Equipment

  • Grill Pan
  • Mixing bowl
  • Measuring Cups
  • measuring spoons

Method
 

Preparation
  1. In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Marinate the flank steak in this mixture for at least 30 minutes.
  2. Rinse jasmine rice under cold water. Cook rice with 1 ½ cups of water following package instructions, about 15 minutes.
  3. In a medium bowl, mix sour cream, Sriracha, lime juice, and honey until smooth. Season with salt and pepper.
Cooking
  1. Heat a grill pan over high heat. Cook marinated flank steak for 5-6 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes.
  2. In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes until tender yet vibrant.
  3. Slice the rested steak thinly against the grain.
Assembly
  1. Layer cooked jasmine rice into serving bowls, top with sliced steak and sautéed vegetables. Drizzle with spicy cream sauce.
  2. Garnish with sesame seeds and chopped green onions, then serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Marinate the steak longer for enhanced flavor. Adjust spice levels in the sauce to your liking. Serve with kimchi or pickled vegetables for extra flavor.

Tried this recipe?

Let us know how it was!