Korean BBQ Steak Rice Bowls

Korean BBQ Steak Rice Bowls

Quick to whip up and packed with zesty goodness, these Korean BBQ Steak Rice Bowls topped with a spicy cream sauce are a flavorful feast for everyone.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 650

Ingredients Method Notes

Ingredients

For the Marinade

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)
Black Pepper to taste

For the Bowls

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)

For the Spicy Cream Sauce

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)
Salt to taste

Method

Marinate the Steak

In a bowl, mix the vegetable oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Add the steak and let it marinate for at least 30 minutes.

Cook the Steak

Heat a pan over medium-high heat, add sesame oil, then the marinated steak. Cook for about 4-5 minutes on each side or until your desired doneness.

Prepare the Sriracha Sauce

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, honey, and salt. Mix until smooth.

Assemble the Bowls

Slice the steak and sit it atop a bed of rice. Add your chopped veggies, drizzle with the spicy cream sauce, and top with green onions.

Serve and Enjoy

Grab a fork (or chopsticks if you’re feeling fancy) and dive into your creation!

Notes

For maximum flavor, marinate the steak overnight. You can customize with your favorite veggies or grains.