Jump to Recipe Print RecipeHave you ever tasted a dish that feels like a warm embrace on a busy weeknight? That’s exactly what you’ll get with these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This recipe masterfully combines tender, marinated steak with colorful veggies and a zesty, creamy sauce that adds a delightful kick. What’s more, these bowls come together in no time—making them the perfect quick dinner solution for those hectic days. Not only are they delicious, but they also showcase a beautiful medley of textures and flavors that your family will eagerly anticipate. Ready to bring the taste of Korean BBQ into your home? Let’s dive into this mouthwatering adventure! Why are these bowls irresistible? Flavor Explosion: The combination of marinated flank steak, fresh vegetables, and zesty cream sauce creates a taste sensation that’ll make your taste buds dance. Quick and Easy: You can whip up these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in under 30 minutes, perfect for those bustling weeknights. Versatile Ingredients: Feel free to customize the vegetables based on what you have on hand or substitute with chicken or tofu for a different twist. Crowd-Pleaser: This dish is sure to impress family and friends, making it ideal for gatherings or casual dinners—just like my Grilled Steak Tacos which is another favorite! Nutrient-Rich: Packed with protein and colorful veggies, these bowls not only taste great but also nourish your body. Don’t miss out on this delightful meal! Korean BBQ Steak Rice Bowls Ingredients Prepare to create a fantastic meal with these simple ingredients for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. For the Steak Flank Steak – A flavorful cut that tenderizes beautifully when marinated; for a similar result, swap in skirt steak. Soy Sauce – Provides umami flavor and saltiness; opt for low-sodium soy sauce for a lighter option. Sesame Oil – Adds a toasty aroma and richness; can be substituted with olive oil for a milder taste. Brown Sugar – Balances flavors with sweetness; coconut sugar can be a healthier alternative. Garlic (minced) – Enhances overall flavor; using fresh garlic yields the best results. Ginger (grated) – Adds warmth and spice; ground ginger works as a substitute, but fresh is preferred. For the Rice and Vegetables Jasmine Rice (cooked) – A fragrant base for the bowl; swap brown rice or quinoa for added nutrition. Mixed Vegetables (carrots, bell peppers, broccoli) – Provides color and nutrients; quick-cooking veggies like snap peas or zucchini also work well. Vegetable Oil – Used for sautéing; replace with sesame oil for extra flavor. For the Spicy Cream Sauce Sour Cream – Forms the base of the creamy sauce; Greek yogurt is a great healthier substitute. Sriracha Sauce – Adds spice; adjust the amount to your heat preference. Lime Juice – Brightens the sauce; lemon juice can be used as an alternative for similar acidity. Honey – Imparts sweetness; consider maple syrup as a viable substitute. For Garnishing Salt and Pepper – Season to taste for the perfect balance. Sesame Seeds and Green Onions – Used for garnish; both enhance the dish’s presentation and flavor. Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Step 1: Marinate the Steak In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger, ensuring the sugar fully dissolves. Add the flank steak, coating it thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld beautifully. For best results, marinate for up to 2 hours. Step 2: Cook the Rice Prepare the jasmine rice according to the package instructions, typically simmering in water for about 15-20 minutes until fluffy. Once cooked, fluff the rice with a fork and set it aside, keeping it warm. This fragrant base will perfectly complement your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Step 3: Make the Spicy Cream Sauce In a small bowl, mix together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Use a whisk to blend well, ensuring the sauce is creamy and uniformly spicy. Taste and adjust the Sriracha according to your heat preference, setting aside once it’s just right for drizzling over your rice bowls. Step 4: Cook the Steak Heat a grill pan or skillet over high heat until it’s hot and glistening with oil. Remove the flank steak from the marinade, letting any excess drip off before placing it in the pan. Grill each side for about 5-6 minutes for medium-rare, or until the steak has a nice char and reaches an internal temperature of 135°F. Step 5: Rest the Steak Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is tender and flavorful. Meanwhile, get ready to sauté the vegetables, enhancing the visual appeal of your Korean BBQ Steak Rice Bowls. Step 6: Sauté Vegetables In the same pan used for the steak, lower the heat to medium and add a splash of vegetable oil. Toss in your mixed vegetables and sauté for about 5-7 minutes, stirring frequently until they are tender-crisp and vibrant in color. This quick cooking method will bring out their natural sweetness while keeping them slightly crunchy. Step 7: Assemble Bowls In serving bowls, layer the cooked jasmine rice as the base. Slice the rested steak against the grain and arrange it on top of the rice. Next, add your sautéed vegetables, beautifully colored and cooked to perfection. The combination creates a hearty foundation for your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Step 8: Garnish and Serve Drizzle your spicy cream sauce generously over the assembled bowls, adding a delectable zest. Finally, sprinkle with sesame seeds and freshly chopped green onions for a burst of flavor and color. Serve immediately and enjoy this delicious, homemade meal bursting with bold flavors! Expert Tips for Korean BBQ Steak Rice Bowls Marination Magic: Make sure to marinate the steak for at least 30 minutes for optimal flavor; overnight marination is even better for deeper taste. Perfectly Cooked Steak: Use a meat thermometer to avoid overcooking; aim for medium-rare at 135°F for tender, juicy results in your Korean BBQ Steak Rice Bowls. Veggie Variations: Don’t hesitate to swap in seasonal or leftover vegetables; this keeps your dish fresh and exciting while providing more nutrients. Cream Sauce Balance: Adjust the Sriracha sauce based on your spice preference; start with a small amount and gradually add more to meet your heat level. Resting Time: Allow the cooked steak to rest for at least 5 minutes before slicing; this step ensures all the juices stay locked in for each bite. How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store leftover Korean BBQ Steak Rice Bowls in an airtight container for up to 3 days. This keeps the flavors intact and maintains freshness. Freezer: These bowls can be frozen for up to 2 months. For best results, separate the components before freezing—store the steak, rice, and vegetables in individual airtight bags. Reheating: Thaw in the fridge overnight, then gently reheat in the microwave or pan over low heat to keep the steak tender. Add a splash of water to rehydrate the rice if needed. Tip: To retain the sauce’s zesty kick, consider reheating the spicy cream sauce separately and drizzling it fresh over the bowl before serving. What to Serve with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Elevate your dinner experience with these delightful pairings that round out the Korean BBQ Steak Rice Bowls beautifully. Cucumber Salad: A refreshing side to balance the richness of the steak, this salad adds a crisp and cool element. Toss cucumbers with rice vinegar, sesame oil, and sesame seeds for a simple yet flavorful dish. Kimchi: This fermented side brings a tangy and spicy kick, complementing the savory steak and creamy sauce. It not only enhances the flavor but also adds probiotics for a healthy gut. Garlic Bread: The buttery, garlicky goodness of freshly toasted bread makes a comforting addition, perfect for soaking up any leftover sauce in the bowls. Steamed Broccoli: A bright, nutritious choice that offers a tender crunch. Its earthy flavor enhances the overall dish while adding vibrant color to your plate. Fruit Salad: A light, fruity mix with watermelon, mango, and mint can cleanse the palate after the spicy meal. Served chilled, it’s a refreshing contrast to the savory bowls. Mango Salsa: A fruity, zesty topping that adds sweetness and brightness to the meal. Pair it with tortilla chips for a crunchy side or spoon it directly onto the bowls for extra flavor. Iced Green Tea: This lightly sweetened drink refreshes and complements the meal nicely, with its subtle flavors enhancing the dish’s spice. Sesame Noodles: These flavorful noodles, tossed with soy sauce and sesame oil, provide an additional layer of texture while tying the meal together with Asian-inspired notes. Asian-style Coleslaw: A crunchy, creamy side with a hint of sweetness from dressing brings contrast to the dish. Its colorful presentation is an inviting addition to your dinner table. Chocolate Mousse: Conclude your meal with a touch of elegance. The rich chocolate dessert serves as a delightful end to the spicy experience, keeping things balanced and satisfying. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Variations Feel free to explore these delightful twists to personalize your Korean BBQ Steak Rice Bowls! Dairy-Free: Swap sour cream for cashew cream or coconut yogurt to keep the creamy texture without dairy. This slight change can add a lovely nutty flavor to your sauce! Protein Swap: Use chicken thighs or tofu for a lighter option. Each brings its unique flavor while still soaking up that delicious marinade. Cauliflower Rice: For a low-carb alternative, try using cauliflower rice instead of jasmine rice. It’s a fantastic way to reduce carbs without losing out on flavor! Extra Crunch: Add chopped nuts like peanuts or cashews on top for added crunch and protein. This extra layer will introduce a delightful texture that enhances every bite. Flavor Boost: Mix in gochujang to the spicy cream sauce for an extra punch of spice and umami. This traditional Korean ingredient elevates your bowls to a whole new level! Vegetable Variety: Switch up the mixed vegetables with snap peas, zucchini, or bok choy for seasonal freshness. Each vegetable adds its special taste while contributing to a vibrant look. Heat Level: Adjust the amount of Sriracha to your desired heat; add a sprinkle of red pepper flakes for additional kick! This allows everyone to fine-tune their meal to their personal preference. Sweet and Spicy: Drizzle a little honey on top before serving for a sweet contrast to the spicy cream sauce. This will enhance your dish’s flavor profile while seamlessly marrying sweet and heat. Explore and adapt these variations to make your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce uniquely yours! If you’re looking for more meal ideas, don’t miss out on indulging in my scrumptious Balsamic Steak Gorgonzola Salad with Grilled Corn or enjoy some delectable Grilled Steak Tacos! 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, ensuring deep flavors while creating a stress-free dinner experience. Additionally, cook the jasmine rice a day ahead and refrigerate it in an airtight container; this keeps it fluffy until you’re ready to assemble. The spicy cream sauce can also be prepared and stored in the fridge for up to 3 days—just give it a good stir before serving. Once you’re ready to enjoy, simply grill the marinated steak, sauté the vegetables, and assemble your bowls for a delicious homemade meal, saving precious time on busy weeknights! Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe FAQs What type of flank steak should I buy for the best results? I recommend looking for flank steak that’s marbled with a bit of fat; this adds flavor and helps keep it juicy. If you find that skirt steak is more accessible, it’s a great alternative; both cuts will tenderize beautifully when marinated. How long can I store leftovers of my Korean BBQ Steak Rice Bowls? Store your leftover Korean BBQ Steak Rice Bowls in an airtight container in the fridge for up to 3 days. To maintain the best texture, reheat gently in a microwave or on the stove to avoid overcooking the steak. Can I freeze these rice bowls for later use? Absolutely! You can freeze the individual components (steak, rice, and sautéed vegetables) separately for up to 2 months. To do this, place each item in airtight freezer bags, squeezing out as much air as possible. When you’re ready to eat, thaw overnight in the fridge before reheating. What if my steak turns out tough? If your steak is tough, it may be that it was overcooked. Always aim for medium-rare at an internal temperature of 135°F. To avoid this, I suggest using a meat thermometer and allowing the steak to rest for about 5 minutes after cooking; this helps keep the juices locked in, making every bite melt in your mouth! Are there any dietary considerations I should keep in mind? Yes, if you have dietary restrictions, consider substituting ingredients. Use low-sodium soy sauce for those watching their salt intake, and Greek yogurt can replace sour cream for a healthier sauce option. Always double-check labels for potential allergens like gluten (often in soy sauce) or spicy sauces. How can I enhance the nutritional value of my bowls? Great question! You can easily increase the nutrition by incorporating a larger variety of vegetables—think spinach, kale, or even beans! Additionally, replacing jasmine rice with quinoa or brown rice adds more fiber and protein, making your Korean BBQ Steak Rice Bowls even more nourishing. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss Enjoy a warm embrace with Korean BBQ Steak Rice Bowls topped with Spicy Cream Sauce, combining tender marinated steak and colorful veggies. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsResting Time 5 minutes minsTotal Time 55 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: KoreanCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak1 pound flank steak Or skirt steak as a substitute1/4 cup soy sauce Use low-sodium for a lighter option2 tablespoons sesame oil Can substitute with olive oil2 tablespoons brown sugar Coconut sugar is a healthier alternative3 cloves garlic Minced, use fresh for best results1 tablespoon ginger Grated, ground ginger can be a substituteFor the Rice and Vegetables2 cups jasmine rice Cooked2 cups mixed vegetables Carrots, bell peppers, broccoli, or others2 tablespoons vegetable oil Can replace with sesame oilFor the Spicy Cream Sauce1 cup sour cream Greek yogurt can be used as a substitute2 tablespoons Sriracha sauce Adjust based on heat preference1 tablespoon lime juice Lemon juice can be an alternative1 tablespoon honey Maple syrup can be a substituteFor Garnishingto taste saltto taste pepper2 tablespoons sesame seeds For garnishing2 stalks green onions Chopped, for garnishing Equipment Mixing bowlgrill pan or skilletSmall bowl Method Step-by-Step InstructionsIn a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add flank steak and ensure it is thoroughly coated. Refrigerate for at least 30 minutes. Prepare jasmine rice according to package instructions, typically simmer for 15-20 minutes. Set aside and keep warm. In a small bowl, mix together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Whisk to blend well and adjust Sriracha per taste. Heat a grill pan over high heat. Remove flank steak from marinade and grill for about 5-6 minutes per side until it reaches an internal temperature of 135°F. Let the steak rest for 5 minutes, then slice against the grain. In the same pan, lower heat and add vegetable oil. Sauté mixed vegetables for about 5-7 minutes until tender-crisp. In serving bowls, layer the cooked jasmine rice, top with sliced steak, and then add sautéed vegetables. Drizzle spicy cream sauce over the assembled bowls and sprinkle with sesame seeds and green onions. Serve immediately. Nutrition Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 150IUVitamin C: 60mgCalcium: 120mgIron: 3mg NotesMarinate the steak for at least 30 minutes for optimal flavor; overnight marination is ideal. Adjust Sriracha sauce based on spice preference. Tried this recipe?Let us know how it was!
