Go Back
–+ servings

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

A comforting dish that combines smoky flavors, tender meat, and vibrant colors into a delicious Korean BBQ meal. Perfect for dinner with a spicy cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Korean
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the Steak and Rice

  • 1 pound flank steak
  • 1/4 cup soy sauce Use tamari for gluten-free
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 cups cooked jasmine rice Prepare as per package instructions
  • 1 cup mixed vegetables (carrots, bell peppers, broccoli)
  • 1 tablespoon vegetable oil For sautéing vegetables

For the Spicy Cream Sauce

  • 1/2 cup sour cream Substitute with Greek yogurt for a healthier option
  • 2 tablespoons Sriracha sauce Adjust for heat preference
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • Sesame seeds and green onions, for garnish

Instructions
 

Marinate the Steak

  • In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes.

Prepare the Rice

  • While the steak marinates, cook jasmine rice as per package instructions. Fluff it with a fork and set aside.

Make the Spicy Cream Sauce

  • In a small bowl, mix sour cream, Sriracha, lime juice, honey, salt, and pepper. Stir well. Adjust the spice level according to your preference.

Cook the Steak

  • Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting excess liquid drip off. Cook the steak for 5-6 minutes on each side for medium-rare, or until cooked to your liking.

Rest the Steak

  • Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing.

Sauté the Vegetables

  • In the same pan, add vegetable oil and toss in mixed vegetables. Sauté for about 5-7 minutes until tender yet still crisp.

Assemble the Bowls

  • In serving bowls, layer cooked rice, sliced steak, and sautéed vegetables. Drizzle the spicy cream sauce generously over the top.

Garnish

  • Finally, sprinkle sesame seeds and chopped green onions over each bowl for flavor and presentation.

Notes

For leftovers, store in the fridge for up to three days. Freeze components separately for up to one month. When reheating, use an oven or air fryer.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 32gFat: 18gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 10g
Keyword Comfort Food, easy dinner, Korean BBQ, Spicy Cream Sauce, Steak Rice Bowls
Tried this recipe?Let us know how it was!