Description
These Korean BBQ Steak Rice Bowls combine tender, marinated flank steak with fresh vegetables and a zesty spicy cream sauce for a delicious and satisfying meal. Ready in under 30 minutes, this dish is perfect for a quick weeknight dinner or casual gathering, offering vibrant flavors and comforting textures.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
Rice and Vegetables
- 2 cups cooked jasmine or white rice
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup shredded red cabbage
- 2 green onions, chopped
- 1 tbsp sesame seeds
Spicy Cream Sauce
- ½ cup mayonnaise
- 1–2 tbsp sriracha (adjust to spice level)
- 1 tsp honey
- 1 tsp lime juice
Instructions
- Marinate the Steak: In a bowl, whisk together soy sauce, sesame oil, minced garlic, brown sugar, and rice vinegar until combined. Add the thinly sliced steak to the marinade, ensuring all pieces are coated, and let it marinate for 20 minutes to absorb the flavors.
- Cook the Steak: Heat a skillet over medium-high heat. Once hot, add the marinated steak slices and cook for about 5 to 7 minutes, stirring occasionally, until the steak is caramelized on the outside and tender inside.
- Prepare the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha, honey, and lime juice until the sauce is smooth and evenly combined. Adjust the sriracha amount according to your preferred spice level.
- Assemble the Bowls: Divide the cooked jasmine or white rice evenly into four bowls. Top each bowl with the cooked steak, shredded carrots, cucumber slices, and shredded red cabbage.
- Finish and Serve: Drizzle the spicy cream sauce generously over the bowls. Garnish with chopped green onions and sesame seeds for added flavor and texture. Serve immediately and enjoy your flavorful Korean BBQ Steak Rice Bowls.
Notes
- For extra flavor, allow the steak to marinate longer, up to 1 hour.
- If you prefer more heat, add extra sriracha or a pinch of chili flakes to the spicy cream sauce.
- Use day-old rice if possible for better texture and ease of serving.
- Substitute flank steak with sirloin or skirt steak as preferred.
- This recipe can be easily doubled to serve more people.
