Jump to Recipe Print RecipeScrolling through social media one evening, I stumbled upon an image of a vibrant rice bowl piled high with juicy steak and crunchy veggies, all drizzled in a creamy, spicy sauce. My mouth watered at the thought! That’s when I decided to whip up my own version: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. In just 25 minutes, I crafted a meal that not only satisfies but also caters to various dietary preferences with easy plant-based swaps. This recipe is perfect for those busy weeknights or when you want to impress guests with minimal effort. Best of all, these customizable rice bowls bring flavors to life while staying gluten-free and healthy. Who’s ready to dig in? Why Are These Rice Bowls So Special? Quick to Prepare: In just 25 minutes, you can create a delightful meal that transforms ordinary ingredients into a gourmet dish. Flavor Explosion: The rich combination of marinated flank steak and spicy cream sauce will tantalize your taste buds. Customizable Options: Whether you prefer steak, marinated tofu, or tempeh, this recipe caters to every palate, making it perfect for family meals or dinner parties. Healthy & Nutritional: Each serving packs a whopping 30g of protein, ensuring you stay energized and satisfied. Crowd-Pleasing Dish: With its vibrant colors and textures, this dish is sure to impress guests, leaving everyone asking for seconds! For more customizable meal ideas, check out my Balsamic Steak Gorgonzola or Grilled Steak Tacos with Avocado Salsa recipes! Korean BBQ Steak Rice Bowls Ingredients • Get ready to create something spectacular! For the Marinade Flank Steak – This is your main protein; consider substituting with sirloin for a different flavor. Vegetable Oil – Helps to keep the steak juicy while marinating. Sesame Oil – Adds a lovely nutty flavor; adjust depending on your taste. Soy Sauce – Provides that savory umami punch; a gluten-free version works perfectly too. Brown Sugar – Balances out the saltiness; honey is a great alternative if needed. Garlic (minced) – Enhances the richness of the marinade. Ginger (grated) – Infuses warmth; ground ginger can be used as a quick swap. Black Pepper – For an extra kick—adjust to keep it according to your taste. For the Rice Bowls Cooked Jasmine Rice – The hearty base; quinoa or cauliflower rice can work just as well. Green Onions – Sprinkle on top for fresh flavor and color. Shredded Carrots – Add some crunch; bell peppers can be an excellent substitute. Cucumber (sliced) – Freshness is key and it complements the warm ingredients beautifully. For the Spicy Cream Sauce Mayonnaise – The creamy base; feel free to use Greek yogurt for a lighter touch. Sriracha Sauce – This is where you elevate the dish with some heat; add more for an extra spicy kick! Lime Juice – Brightens the sauce; lemon juice can also work in a pinch. Honey – Sweetens the sauce deliciously; agave syrup is a fantastic vegan replacement. Salt – Enhances all the flavors; season to your liking. Remember, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are completely customizable and ready to be your new favorite quick dinner! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Step 1: Marinate the Steak In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper until well-blended. Submerge the flank steak in the marinade, ensuring it’s fully coated, cover the bowl tightly, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor. Step 2: Prepare the Spicy Cream Sauce In a separate bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust the amount of sriracha to your preferred spice level. Set aside to let the flavors meld while you cook the steak. Step 3: Cook the Steak Preheat a grill pan over medium-high heat for about 5 minutes until hot. Remove the marinated flank steak from the refrigerator and grill it for 4-5 minutes on each side, aiming for a medium-rare doneness (130°F). The steak should develop a beautiful char; then transfer it to a cutting board to rest. Step 4: Slice the Steak Once rested for about 5 minutes, slice the grilled steak against the grain to ensure tenderness. The slices should be about ¼ inch thick, which will make it easy to enjoy in your Korean BBQ Steak Rice Bowls. Arrange the steak slices to keep the juices intact. Step 5: Assemble the Rice Bowls Start with a generous scoop of cooked jasmine rice in each bowl, creating a cozy base for your Korean BBQ masterpiece. Neatly layer the sliced steak on top, then add fresh green onions, shredded carrots, and sliced cucumber for a delightful crunch and color. Step 6: Drizzle and Serve Finally, generously drizzle the spicy cream sauce over the assembled rice bowls. The sauce not only enhances the flavor but adds a rich, creamy texture that beautifully contrasts the other ingredients. Serve immediately and relish the explosion of flavors in your Korean BBQ Steak Rice Bowls! Expert Tips for Korean BBQ Steak Rice Bowls Perfect Marinade: Let your flank steak marinate for at least 1 hour; longer marination (up to 2 hours) deepens flavor imparted by the sauce in your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Doneness Check: Use a meat thermometer to ensure your steak is cooked to medium-rare (130°F). Undercooking can yield chewy steak, while overcooking can dry it out. Healthy Substitutes: For a lighter option, swap mayonnaise with Greek yogurt in the spicy cream sauce, maintaining delicious creaminess without excess calories. Fresh Veggies: To keep your vegetables crisp, add them after reheating the bowls instead of during cooking. This maintains their delightful crunch. Experiment with Rice: While jasmine rice is fantastic, consider using quinoa or cauliflower rice for a nutritious twist in your Korean BBQ Steak Rice Bowls. Korean BBQ Steak Rice Bowls Variations Feel free to transform these rice bowls into a dish that suits your taste buds and dietary needs, elevating the experience! Vegetarian Option: Swap out the steak for marinated tofu or tempeh, ensuring it soaks up the marinade for maximum flavor. It becomes just as satisfying and delicious without compromising on taste! Spicy Kick: If you’re looking for more heat, increase the sriracha or mix in some gochujang for a deeper, richer spice. This adds an exciting fiery element to your meal! Grilled Veggies: Add a medley of grilled zucchini, bell peppers, or mushrooms for an extra burst of flavor. Not only do these veggies bring color, but they also complement the steak perfectly. Coconut Rice: Swap the jasmine rice for coconut rice for a delightful tropical twist. The sweetness of the coconut makes each bite even more enticing! Savory Egg: Top your rice bowls with a fried or poached egg for an additional level of creaminess and protein. It makes for a delightful contrast with the spicy cream sauce. Serving Suggestions: Pair with a light cucumber salad or some homemade kimchi for a refreshing contrast to the warm rice bowls. These additions keep the entire meal exciting and vibrant. For more delicious rice bowl ideas, don’t miss my recipe for Steak Burrito Bowls! Make Ahead Options These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are perfect for meal prep enthusiasts! You can marinate the flank steak up to 24 hours in advance to infuse it with flavor, simply store it in a covered container in the refrigerator. Additionally, you can prepare the spicy cream sauce a day ahead; just keep it chilled in an airtight container. When you’re ready to serve, cook the marinated steak and assemble the bowls with freshly cooked jasmine rice and your favorite toppings. To maintain the freshness of the veggies, add them just before serving. This approach allows you to enjoy a restaurant-quality meal with minimal effort on busy weeknights! How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Keep the spicy cream sauce separate to avoid sogginess. Freezer: Components can be frozen for up to 3 months. Place the marinated steak or cooked protein in freezer-safe bags, ensuring to remove excess air. Reheating: Thaw overnight in the fridge and reheat in a skillet over medium heat until warmed through, about 5-7 minutes. Add fresh veggies after reheating for crunch. Make-Ahead Tips: You can prepare the steak marinade up to 2 days in advance and let the flavors develop. Just add it to the fridge until ready to use in your Korean BBQ Steak Rice Bowls. What to Serve with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Elevate your meal with delicious sides that beautifully complement the vibrant flavors and textures of your rice bowls. Crispy Spring Rolls: These delicate bites filled with fresh veggies add a delightful crunch and freshness to your meal. Serve them with a sweet chili dipping sauce for an extra flavor layer. Sesame Green Beans: Quick and easy to prepare, these sautéed green beans with garlic and sesame seeds offer a savory, crisp side that enhances your dish’s Asian flair. Spicy Cucumber Salad: Light and refreshing, this salad is tossed with rice vinegar and sesame oil, bringing a perfect balance to the richness of the steak and spicy sauce. Kimchi: A classic Korean side, kimchi adds a punch of fermented flavor and a zesty bite, perfectly cutting through the richness of your creamy sauce. Miso Soup: Warm and comforting, a bowl of miso soup offers umami flavors that accompany your rice bowls beautifully, warming hearts and stomachs alike. Mango Sticky Rice: For dessert, indulge in sweet and creamy mango sticky rice. The luscious coconut flavor and tender mango provide a satisfying sweet contrast to the bold dish. These pairings create a delightful dining experience that complements your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce beautifully. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe FAQs How do I select the best flank steak for this recipe? Absolutely! Look for flank steak that is bright red with a good amount of marbling. This fat will add flavor and juiciness. Avoid steaks with dark spots or excessive browning, as those indicate aging or spoilage. You can also ask the butcher for recommendations! What is the best way to store leftovers from the Korean BBQ Steak Rice Bowls? Very simple! Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend keeping the spicy cream sauce separate to keep your vegetables crisp and the rice from getting soggy. Can I freeze components of the Korean BBQ Steak Rice Bowls? Yes, indeed! You can freeze both the marinated steak and the cooked rice. For the steak, place it in a freezer-safe bag, removing as much air as possible, and it will last up to 3 months. To reheat, thaw the steak overnight in the fridge and grill it until heated through, about 5-7 minutes. What should I do if my steak turns out tough? No worries! If your steak is a bit chewy, it may have been overcooked or sliced against the grain instead of with it. Make sure to cook to medium-rare (about 130°F) and always slice against the grain for tender slices. Letting it rest after cooking helps redistribute juices too! Are there any allergens in the Korean BBQ Steak Rice Bowls? Yes, there are some ingredients to watch out for regarding allergies. The soy sauce typically contains wheat, so opt for a gluten-free version if needed. Additionally, the spicy cream sauce uses mayonnaise, which might contain eggs. For a vegan version, substitute with a plant-based mayo! Can I make a vegetarian version of these rice bowls? Absolutely! To adapt for a vegetarian option, replace the flank steak with marinated tofu or tempeh, using the same marinade to flavor it deliciously! Just ensure you follow the same cooking instructions—grilling until golden will make it just as sensational. Enjoy your flavorful journey! Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight Delight in these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce that are quick to prepare and customizable for dietary preferences. Print Recipe Pin Recipe Prep Time 25 minutes minsCook Time 5 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr Servings: 4 bowlsCourse: DinnerCuisine: KoreanCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Marinade1 lb Flank Steak Consider substituting with sirloin.2 tbsp Vegetable Oil1 tbsp Sesame Oil Adjust to taste.1/4 cup Soy Sauce Use gluten-free if needed.1 tbsp Brown Sugar Honey can be used as an alternative.2 cloves Garlic (minced)1 tbsp Ginger (grated) Ground ginger can be used as a swap.1/2 tsp Black Pepper Adjust to taste.For the Rice Bowls2 cups Cooked Jasmine Rice Quinoa or cauliflower rice can be used.1/4 cup Green Onions For garnish.1 cup Shredded Carrots Bell peppers can be substituted.1 cup Cucumber (sliced)For the Spicy Cream Sauce1/2 cup Mayonnaise Greek yogurt can be used for a lighter version.2 tbsp Sriracha Sauce Adjust the amount for desired spiciness.1 tbsp Lime Juice Lemon juice can be used in a pinch.1 tbsp Honey Agave syrup can be a vegan alternative.1/4 tsp Salt Adjust to taste. Equipment Grill PanMixing bowl Method Preparation StepsIn a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper until well-blended. Submerge the flank steak in the marinade, cover tightly, and refrigerate for at least 30 minutes or up to 2 hours.In a separate bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and salt until smooth and creamy. Set aside.Preheat a grill pan over medium-high heat for about 5 minutes. Grill the marinated flank steak for 4-5 minutes on each side to achieve medium-rare doneness (130°F).Once rested for about 5 minutes, slice the grilled steak against the grain into ¼ inch thick slices.Start with a scoop of cooked jasmine rice in each bowl. Layer the sliced steak, green onions, shredded carrots, and sliced cucumber.Drizzle the spicy cream sauce over the assembled rice bowls and serve immediately. Nutrition Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 1500mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 2500IUVitamin C: 10mgCalcium: 40mgIron: 3mg NotesThese Korean BBQ Steak Rice Bowls are customizable and ready for any quick dinner scene. Store leftovers separately for freshness. Tried this recipe?Let us know how it was!
