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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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.
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Prep Time 25 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Flank Steak Consider substituting with sirloin.
  • 2 tbsp Vegetable Oil
  • 1 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 Bowls
  • 2 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 Sauce
  • 1/2 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 Pan
  • Mixing bowl

Method
 

Preparation Steps
  1. 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, cover tightly, and refrigerate for at least 30 minutes or up to 2 hours.
  2. In a separate bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and salt until smooth and creamy. Set aside.
  3. 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).
  4. Once rested for about 5 minutes, slice the grilled steak against the grain into ¼ inch thick slices.
  5. Start with a scoop of cooked jasmine rice in each bowl. Layer the sliced steak, green onions, shredded carrots, and sliced cucumber.
  6. 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

Notes

These Korean BBQ Steak Rice Bowls are customizable and ready for any quick dinner scene. Store leftovers separately for freshness.

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