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Korean BBQ steak rice bowl with spicy cream sauce and vegetables

Korean BBQ Steak Rice Bowls

These Irresistibly Easy Korean BBQ Steak Rice Bowls feature caramelized steak, fluffy jasmine rice, and a creamy spicy sauce for a savory, comforting dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Korean
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the Steak and Marinade

  • 1 pound Flank Steak (or sirloin or ribeye)
  • 2 tablespoons Vegetable Oil (or olive oil)
  • 1 teaspoon Sesame Oil (adjust as needed)
  • 1/4 cup Soy Sauce (gluten-free if needed)
  • 2 tablespoons Brown Sugar (honey can be a substitute)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated or ground ginger)
  • to taste Black Pepper

For the Rice Bowls

  • 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
  • 1/4 cup Green Onions (chopped)
  • 1 cup Shredded Carrots (or bell peppers or snap peas)
  • 1 cup Cucumber (sliced)

For the Spicy Cream Sauce

  • 1/2 cup Mayonnaise (or Greek yogurt)
  • 2 tablespoons Sriracha Sauce (adjust to taste)
  • 1 tablespoon Lime Juice (or lemon juice)
  • 1 tablespoon Honey (or agave syrup for vegan)
  • to taste Salt

Instructions
 

Preparation

  • Pat the steak dry and slice thinly across the grain for tenderness. Aim for slices about 1/8 to 1/4 inch thick so they cook through quickly and stay tender.
  • In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Reserve a few tablespoons for the pan glaze later.
  • Toss the sliced steak in the marinade and let rest 10 to 15 minutes.

Cooking

  • Warm a large skillet or cast-iron over medium-high heat until hot. Add vegetable oil and swirl until shimmering.
  • Work in small batches so the pan stays hot. Lay slices in a single layer, sear about 1 to 2 minutes per side.
  • Pour the reserved marinade into the pan and let it bubble, reduce, and thicken into a glossy glaze that clings to the steak.
  • While the steak rests, fluff the hot jasmine rice with a fork. Stir in a small knob of butter or a drizzle of sesame oil for extra silkiness.
  • Whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth and glossy.

Assembly

  • Scoop rice into bowls, top with caramelized steak, shredded carrots, cucumber slices, and green onion. Drizzle the spicy cream and finish with sesame seeds if you have them.
  • Serve immediately while the steak is warm and glossy.

Notes

For the best texture, store steak, rice, and sauce separately in the refrigerator for up to 3 days. Use real butter for a silkier rice and a tiny bit of toasted sesame oil at the end for aroma.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 8g
Keyword easy dinner, Korean BBQ, rice bowls, Spicy Cream Sauce, Steak Bowls
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