Description
If you’re craving a dinner that’s bold, comforting, and ready in under 30 minutes, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are exactly what you need.
Ingredients
Scale
- 1 lb flank steak, sirloin, or ribeye (thinly sliced)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 3–4 cups cooked rice (jasmine or white rice works best)
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1–2 tbsp Sriracha (adjust to taste)
- 1 tsp lime juice
- Pinch of salt & black pepper
- Sliced green onions (optional but recommended)
- Toasted sesame seeds (optional but recommended)
- Kimchi or quick-pickled veggies (optional but recommended)
Instructions
- Start by preparing the marinade. In a mixing bowl, whisk together the soy sauce, brown sugar (or honey), sesame oil, minced garlic, and grated ginger. Once the ingredients are well combined, add the sliced steak to the bowl, ensuring that each piece is well coated in the marinade. Cover the bowl with plastic wrap or a lid and let the steak marinate for at least 20 to 30 minutes. If you have more time, letting it marinate overnight will deepen the flavors even more.
- While the steak is marinating, you can focus on cooking the rice. Follow the package instructions, whether you are using white rice or jasmine rice. Once the rice is cooked, fluff it with a fork and keep it warm. Fluffy rice serves as a perfect base for the flavorful steak.
- With the rice ready and the steak marinated, heat a skillet or grill pan over medium-high heat. When hot, add the marinated steak slices to the pan. Cook the pieces for about 3 to 4 minutes per side, depending on their thickness and how well done you like your steak. It’s essential not to overcrowd the pan; if necessary, cook in batches. Once done, remove the steak from the heat and let it rest for a few minutes, allowing the juices to redistribute, then slice it thinly against the grain.
- In a small mixing bowl, stir together the mayonnaise, sour cream, Sriracha, lime juice, and a pinch of salt and black pepper. Mix until everything is well combined and smooth. Taste it! If you want a little extra heat, feel free to add more Sriracha.
- Now it’s time to bring everything together. Scoop an ample portion of warm rice into each serving bowl. Top it generously with sliced steak and then drizzle the spicy cream sauce all over the steak. For added flavor and visual appeal, garnish with sliced green onions, toasted sesame seeds, and any kimchi or quick-pickled veggies you have on hand. The vibrant colors and fresh flavors will make this bowl a feast for the eyes, as well.
Notes
If you have leftovers, it’s best to store the sauce separately to maintain its texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 800 mg
- Protein: 35 g