Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: PT-488003H50M42S
Cook time: 15 min
Total time: PT-488003H50M42S
Cuisine: Korean-Inspired
Ingredients: 1 1/2 pounds flank steak or sirloin, thinly sliced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon black pepper; 4 cups cooked white rice; 2 cups steamed broccoli florets; 1 cup shredded carrots; 1 cup cucumber slices; 2 green onions, thinly sliced; 1 tablespoon sesame seeds; 1/2 cup mayonnaise; 2 tablespoons sriracha; 1 tablespoon lime juice; 1 teaspoon honey

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If there’s one dish I could eat on repeat and never tire of, it’s these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This bowl is a riot of savory, sweet, and tangy flavors finished with a creamy, spicy drizzle that brings everything together in a single, swoon-worthy bite. Imagine tender grilled steak, crisp veggies, fluffy white rice, and a sauce so good you’ll want to put it on everything! Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is the ultimate answer to the dinner rut, and you’ll see why they become an instant classic at first taste.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how every ingredient is a heavy hitter: a perfect balance of fresh vegetables, rich beef, and flavorful sauces. These essentials are easy to find, but together, they create that irresistible contrast of textures, colors, and flavors that make these bowls so satisfying.

Flank steak or sirloin (1 1/2 pounds, thinly sliced): Choose well-marbled meat for the juiciest, most flavorful slices—freezing steak for 15 minutes helps you slice it paper-thin.
Soy sauce (1/4 cup): This forms the base of your steak marinade, giving umami depth and a gorgeous color.
Brown sugar (2 tablespoons): Adds the signature sweetness that balances the soy and gives the meat glossy caramelized edges.
Rice vinegar (2 tablespoons): A swoop of brightness that keeps the marinade from being too heavy.
Sesame oil (2 tablespoons): A drizzle infuses alluring nuttiness—don’t skip it!
Garlic (3 cloves, minced): Bold and aromatic, garlic brings the marinade to life. Fresh is best here.
Fresh ginger (1 teaspoon, grated): Adds warm, zippy undertones that tingle the palate.
Black pepper (1/4 teaspoon): Just a pinch, to gently sharpen the beef.
White rice (4 cups, cooked): The essential fluffy, neutral base that lets your toppings shine.
Broccoli florets (2 cups, steamed): Broccoli’s hearty crunch is the perfect complement to juicy steak.
Shredded carrots (1 cup): For bright color, fresh crunch, and a touch of natural sweetness.
Cucumber slices (1 cup): Cool, crisp, and refreshing—don’t skimp!
Green onions (2, thinly sliced): Sprinkle over for a sharp, fresh finish and pretty pop of color.
Sesame seeds (1 tablespoon): A final dusting adds classic Korean flavor and just a little texture.
Mayonnaise (1/2 cup): The silky, tangy base for your spicy cream sauce.
Sriracha (2 tablespoons): For plenty of chili heat and beautiful color in the sauce.
Lime juice (1 tablespoon): Adds zing and helps thin the cream sauce just enough.
Honey (1 teaspoon): Rounds out the spicy cream with a kiss of sweetness.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

Start by whisking together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl. Add the thinly sliced steak, making sure every piece gets cozy with the marinade. Let it all sit for at least 30 minutes (up to 4 hours, if you can!) in the fridge—the longer it soaks, the richer the flavor and tenderness.

Step 2: Cook the Steak

Heat a large skillet or grill pan over medium-high until just about smoking. Lay out the steak in a single layer and sear for 2 to 3 minutes per side, working in batches. You’re looking for a golden, caramelized crust with tender, juicy centers. Don’t overcrowd the pan—give each slice room to work its magic!

Step 3: Craft the Spicy Cream Sauce

While the steak is sizzling, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl. The result is a creamy, spicy, tangy elixir you’ll want to drizzle on everything. Taste and tweak for more heat, tang, or sweetness according to your spice-loving heart.

Step 4: Prepare Your Bowl Components

Make sure your white rice is piping hot and fluffy—if you’re using leftovers, a quick steam or microwave works wonders. Steam the broccoli until just-tender and bright green—about three minutes is perfect. Gather your shredded carrots, cucumber slices, chopped green onions, and sesame seeds so assembly is a breeze.

Step 5: Assemble the Bowls

Divide the hot rice among four bowls. Arrange the sliced steak, steamed broccoli, shredded carrots, and crunchy cucumbers artfully around the rice. Generously drizzle the spicy cream sauce over the top, then finish with green onions and sesame seeds. Stand back and admire—you’ve just made Korean BBQ Steak Rice Bowls with Spicy Cream Sauce worthy of any modern Korean-inspired kitchen!

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

A finishing flourish of green onions and sesame seeds brings color, freshness, and crunch. You can also scatter a few extra red pepper flakes for heat, or toss on a handful of microgreens or cilantro for a fresh herbal note. Drizzle extra spicy cream sauce at the table—no one will complain!

Side Dishes

These bowls stand beautifully on their own, but if you’re feeling festive, serve them alongside a platter of kimchi, some quick-pickled radishes, or even steamed dumplings. For extra freshness, a simple Asian cucumber salad or miso soup sets things off perfectly.

Creative Ways to Present

To take your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce over the top, try serving the components “bar-style” at the table and let everyone build their own bowls. Layer in a soft-yolk fried egg, a scattering of pickled daikon, or substitute quinoa or brown rice for extra nutrition. You can even roll leftover fillings into lettuce wraps or stuff them in a nori sheet for fun hand rolls.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), keep steak, rice, veggies, and spicy cream sauce stored separately in airtight containers in the fridge. This ensures each ingredient stays as fresh as possible and gives you lunch options for days. Everything will keep well for up to three days.

Freezing

The marinated steak can be frozen raw for future meals, which makes weeknight dinners even easier. Cooked steak can also be frozen for up to two months. Avoid freezing the veggies or sauce as their texture can change once thawed. Simply reheat the steak gently, slice fresh veggies, and whip up a new batch of sauce for that just-made experience.

Reheating

To reheat, pop the steak in a hot skillet for a minute or two or microwave briefly, just until warm. Rice revives beautifully with a splash of water and a steamy reheat in the microwave. The sauce loosens up perfectly at room temperature—give it a stir and you’re good to go! Assemble as before for a meal that’s nearly as delicious as day one.

FAQs

Can I use another type Main Course

Absolutely! Chicken thighs, pork tenderloin, shrimp, or even tofu work wonderfully with the same marinade and method. Just adjust your cooking time depending on the protein for juicy results.

What can I substitute for sriracha in the spicy cream sauce?

If sriracha isn’t your thing or you want something milder, try using gochujang paste for a more traditional Korean chili kick, or reach for your favorite chili garlic sauce—the spicy cream sauce is endlessly adaptable.

Is it possible to make this dish gluten-free?

Simply swap in tamari or a gluten-free soy sauce, and double-check the rest of your ingredient labels. Rice and all the veggies are naturally gluten-free, so you’re almost there!

How do I make the bowls vegetarian or vegan?

For a vegetarian spin, try swapping the steak for thick, marinated slices of portobello mushroom or baked tofu. Use vegan mayo in the spicy cream sauce and you’re set for a fully plant-based feast!

Can I make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce ahead for meal prep?

Yes! Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a meal-prepper’s dream. Assemble rice, marinated steak, and veggies in containers, keep the sauce separate, and you’ll have delicious lunches or dinners ready to grab and go.

Final Thoughts

Trust me, once you taste the bold flavors and vibrant textures packed into Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, you’ll want them on permanent dinner rotation. Whether you make them for a quiet weeknight or an impressive build-your-own bowl party, they deliver a wow-factor taste every time. Give these bowls a try soon—and don’t be surprised if you start craving them again before you’ve even finished your first bite!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 35 minutes plus marinating time
Yield: 4 servings 1x
Diet: Not Vegetarian

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Description

Indulge in the bold flavors of Korean BBQ with these succulent steak rice bowls topped with a spicy cream sauce. Perfect for a satisfying and flavorful meal!

Ingredients

Scale

For the Steak:

1 1/2 pounds flank steak or sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper

For the Bowls:

4 cups cooked white rice
2 cups steamed broccoli florets
1 cup shredded carrots
1 cup cucumber slices
2 green onions, thinly sliced
1 tablespoon sesame seeds

For the Spicy Cream Sauce:

1/2 cup mayonnaise
2 tablespoons sriracha
1 tablespoon lime juice
1 teaspoon honey

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Instructions

Marinate the Steak: In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper. Add steak slices and marinate for at least 30 minutes.
Cook the Steak: Heat a skillet over medium-high heat. Cook steak in batches for 2-3 minutes per side until browned.
Make the Spicy Cream Sauce: Mix mayonnaise, sriracha, lime juice, and honey in a bowl.
Assemble the Bowls: Divide rice among 4 bowls. Top with steak, broccoli, carrots, and cucumbers. Drizzle with spicy cream sauce. Garnish with green onions and sesame seeds.