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Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Sauce

Craft these Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in just 25 minutes for a gourmet experience at home.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Sesame Oil
  • 1/4 cup Soy Sauce Use gluten-free for a no-gluten version.
  • 2 tablespoons Brown Sugar Honey can be used as a substitute.
  • 2 cloves Garlic (minced) Fresh is best.
  • 1 tablespoon Ginger (grated) Fresh packs the best punch.
  • 1/2 teaspoon Black Pepper Adjust according to heat preference.
Rice Bowl Ingredients
  • 1-2 cups Cooked Jasmine Rice Substitute with quinoa or cauliflower rice for low-carb.
  • 2 tablespoons Green Onions (chopped) For garnish.
  • 1 cup Shredded Carrots Substitutes: bell peppers or snap peas.
  • 1 cup Cucumber (sliced)
Spicy Cream Sauce Ingredients
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter version.
  • 1-2 tablespoons Sriracha Sauce Adjust for spice level.
  • 1 tablespoon Lime Juice Lemon juice can be substituted.
  • 1 tablespoon Honey Agave syrup is a vegan alternative.
  • 1 pinch Salt

Equipment

  • Grill Pan or Skillet
  • mixing bowl
  • small bowl

Method
 

Preparation
  1. Marinate the Steak: Combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper in a mixing bowl. Coat flank steak thoroughly and marinate for at least 30 minutes, ideally up to 2 hours.
  2. Prepare the Spicy Cream Sauce: Whisk together mayonnaise, sriracha, lime juice, honey, and salt in a small bowl until smooth. Adjust sriracha for desired heat.
  3. Cook the Steak: Preheat a grill pan over medium-high heat. Cook marinated flank steak for 4-5 minutes per side until medium-rare. Let it rest for 5 minutes.
  4. Slice the Steak: Cut the rested flank steak against the grain into thin strips.
  5. Assemble the Bowls: Start with cooked jasmine rice, arrange sliced steak on top, and add green onions, shredded carrots, and cucumber.
  6. Drizzle with Sauce and Serve: Pour spicy cream sauce over assembled bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 75gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Customize the ingredients and spices to your preference; add fresh veggies last for optimal crunch.

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