Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated steak with fresh vegetables and a creamy, spicy sauce for a quick, flavorful meal. This dish features thinly sliced flank or sirloin steak marinated in a savory Korean BBQ sauce, grilled to perfection, and served over rice with shredded carrots, cucumber, kimchi, and green onions. The spicy cream sauce adds a zesty finish, making it a delightful bowl perfect for a satisfying weeknight dinner.
Ingredients
Scale
Steak and Rice Bowl
- 1 lb flank or sirloin steak, thinly sliced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Korean BBQ Marinade
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (Korean chili paste, optional)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Stir until the sugar dissolves and all ingredients are well mixed. Add the thinly sliced steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to infuse.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside to let the flavors meld.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off. Cook steak slices for 2 to 3 minutes per side, or until caramelized and cooked through. Remove from heat and set aside.
- Assemble the Bowls: Divide cooked rice evenly among four bowls. Top with cooked steak slices, shredded carrots, thin cucumber slices, kimchi if using, and sliced green onions.
- Add Sauce and Garnish: Drizzle the prepared spicy cream sauce generously over each bowl. Sprinkle with sesame seeds if desired for added texture and nuttiness.
- Serve: Serve the Korean BBQ steak rice bowls immediately while warm for the best flavor and enjoyment.
Notes
- Marinating the steak for longer enhances the flavor and tenderness.
- Substitute gochujang with chili paste or omit if you prefer less spice.
- Use brown rice for added fiber and a nuttier taste.
- Kimchi is optional but adds authentic Korean flavor and a probiotic boost.
- The spicy cream sauce can be adjusted to taste by varying the amount of sriracha or honey.
- For a gluten-free version, use tamari or gluten-free soy sauce in the marinade.
