Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1 pound Flank Steak (Sirloin or ribeye can also be used for a richer flavor); 2 tablespoons Vegetable Oil (Canola oil is a fine substitute if needed); 1 tablespoon Sesame Oil (Omit for a neutral taste if necessary); 1/4 cup Soy Sauce (Opt for gluten-free soy sauce for a gluten-free version); 2 tablespoons Brown Sugar (Honey or maple syrup can also work); 2 cloves Garlic (minced) (Fresh garlic is best); 1 tablespoon Ginger (grated) (Ground ginger is a quick alternative); 1/2 teaspoon Black Pepper (Season to taste); 2 cups Cooked Jasmine Rice (Any long-grain rice works as a substitute); 3 stalks Green Onions (chopped) (Chives can be swapped in); 1 cup Shredded Carrots (Radishes can be used for extra crunch); 1 medium Cucumber (sliced) (Bell peppers are a tasty alternative); 1/2 cup Mayonnaise (Greek yogurt can be used for a lighter version); 2 tablespoons Sriracha Sauce (Adjust to your preference); 1 tablespoon Lime Juice (Lemon juice is a good alternative); 1 tablespoon Honey (Maple syrup can be substituted); 1/4 teaspoon Salt (Use sparingly due to saltiness of soy sauce)

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a perfect balance of savory, sweet, and spicy flavors. This dish features tender marinated steak served over fluffy jasmine rice with fresh vegetables and a creamy, zesty sauce. It’s quick to prepare and makes a satisfying meal for any day of the week.

A close-up shows a bowl with three main layers: the bottom layer is shiny white rice with soft texture, the middle layer is sliced steak cooked medium rare with a dark grilled crust and pink center, neatly arranged in a fan shape, and the top layer is a creamy tan sauce with specks of seasoning drizzled over the steak, garnished with small green onion pieces. Around the steak, there are crisp cucumber slices with light green skin and translucent centers, and shredded bright orange carrots on the side. A pair of black chopsticks held by a woman's hand is lifting some steak with sauce from the bowl, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Flank Steak (Sirloin or ribeye can also be used for a richer flavor)
2 tablespoons Vegetable Oil (Canola oil is a fine substitute if needed)
1 tablespoon Sesame Oil (Omit for a neutral taste if necessary)
1/4 cup Soy Sauce (Opt for gluten-free soy sauce for a gluten-free version)
2 tablespoons Brown Sugar (Honey or maple syrup can also work)
2 cloves Garlic (minced) (Fresh garlic is best)
1 tablespoon Ginger (grated) (Ground ginger is a quick alternative)
1/2 teaspoon Black Pepper (Season to taste)
2 cups Cooked Jasmine Rice (Any long-grain rice works as a substitute)
3 stalks Green Onions (chopped) (Chives can be swapped in)
1 cup Shredded Carrots (Radishes can be used for extra crunch)
1 medium Cucumber (sliced) (Bell peppers are a tasty alternative)
1/2 cup Mayonnaise (Greek yogurt can be used for a lighter version)
2 tablespoons Sriracha Sauce (Adjust to your preference)
1 tablespoon Lime Juice (Lemon juice is a good alternative)
1 tablespoon Honey (Maple syrup can be substituted)
1/4 teaspoon Salt (Use sparingly due to saltiness of soy sauce)

Instructions

Step 1: In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Whisk until the sugar dissolves.
Step 2: Add the flank steak to the marinade, ensuring it’s evenly coated. Cover and let it marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Step 3: In a small bowl, mix mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust spiciness as needed and refrigerate until needed.
Step 4: Preheat a grill pan or skillet over medium-high heat. Remove the flank steak from the marinade and cook for about 4-5 minutes per side for medium-rare doneness.
Step 5: Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.
Step 6: Divide cooked jasmine rice among serving bowls. Top each with sliced steak, chopped green onions, shredded carrots, and sliced cucumber.
Step 7: Generously drizzle the spicy cream sauce over the assembled bowls. Serve immediately.

Tips & Variations

For a richer flavor, substitute flank steak with sirloin or ribeye.
Use chives instead of green onions and radishes in place of shredded carrots for a different crunch.
Switch mayonnaise with Greek yogurt in the sauce for a lighter option.
Adjust the amount of sriracha in the sauce depending on your preferred spice level.
Allow the steak to marinate longer, up to 2 hours, for deeper flavor.

Storage

Store any leftover steak and rice separately in airtight containers in the refrigerator for up to 3 days. Keep the spicy cream sauce chilled and stir well before using again. Reheat steak and rice gently in a skillet or microwave until warmed through, then assemble with fresh vegetables and sauce for best results.

How to Serve

A bowl shows four thick slices of grilled steak with a dark brown crust and pink inside, laid over a bed of white rice. On top of the steak is a light brown creamy sauce drizzled unevenly. Around the steak, on the rice, there are thin orange carrot strips, two thick slices of green cucumber, and small pieces of chopped green onion, with white sesame seeds scattered on the steak and veggies. Black chopsticks hold a piece of steak with some sauce on it. The bowl is white and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or ribeye are excellent alternatives and provide a richer flavor, though flank steak remains the traditional choice for this recipe.

Is there a vegetarian version of this dish?

You can replace the steak with marinated tofu or grilled mushrooms for a vegetarian-friendly bowl while keeping the spicy cream sauce and fresh vegetables.