Name: Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Korean
Ingredients: 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; 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); 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

Description

Indulge in the delightful taste of Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a perfect blend of tender marinated steak, vibrant veggies, and a creamy spicy sauce. This customizable dish is ideal for busy weeknights or cozy gatherings, all while being ready in under an hour. With its flavor-packed marinade combining soy sauce, garlic, and ginger, each bite is a mouthwatering experience. Whether you’re enjoying it solo or sharing with loved ones, these rice bowls will quickly become a staple in your meal rotation.

Ingredients

Scale

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
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)
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

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Instructions

In a mixing bowl, whisk together sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade.
Place the steak in a resealable bag or shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes.
Cook jasmine rice according to package instructions and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Sear the marinated steak for about 4–5 minutes on each side or until desired doneness. Let rest before slicing.
Prepare the vegetables by chopping green onions and slicing cucumber.
In a bowl, mix mayonnaise, Sriracha sauce, lime juice, honey, and salt to create the spicy cream sauce.
Assemble bowls by layering cooked rice first, then sliced steak, vegetables, and drizzling with spicy cream sauce.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-frying
Cuisine: Korean

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550
Sugar: 12g
Sodium: 900mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 4g
Protein: 32g
Cholesterol: 80mg