Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated steak with fluffy rice, fresh vegetables, and a rich, tangy spicy cream sauce. This quick and customizable meal balances smoky, spicy, and creamy flavors for a vibrant and satisfying dinner or meal prep option, perfect for busy weeknights or casual entertaining.
Ingredients
Scale
Steak and Marinade
- 1 lb flank or sirloin steak, thinly sliced
- 1/4 cup soy sauce (use gluten-free if needed)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp Korean chili paste (gochujang)
Rice
- 2 cups steamed white or brown rice, cooked according to package instructions
Spicy Cream Sauce
- 1/4 cup mayonnaise (or vegan mayo/Greek yogurt for dairy-free)
- 1 tbsp gochujang (adjust to taste)
- 1 tbsp fresh lime juice
- 1 tsp honey
Fresh Vegetables
- 2 green onions, chopped
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
Garnish
- 1 tbsp toasted sesame seeds
- Additional green onions for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and Korean chili paste. Add the thinly sliced steak, stir to coat evenly, and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Prepare the Spicy Cream Sauce: While the steak marinates, mix mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth. Adjust the heat and sweetness to your preference. Set aside.
- Cook the Rice and Prepare Vegetables: Cook rice following package directions until fluffy and tender. Meanwhile, shred the carrots, thinly slice the cucumber, and chop green onions to have fresh, crunchy vegetables ready for the bowls.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Cook the marinated steak slices for 2–3 minutes per side until just cooked through and slightly caramelized. Remove from heat.
- Assemble the Bowls: Spoon a generous portion of rice into bowls. Top with cooked steak slices, then arrange fresh vegetables over the top. Drizzle with the spicy cream sauce and garnish with toasted sesame seeds and extra green onions. Serve immediately and enjoy!
Notes
- Slice the steak against the grain to keep it tender and easy to chew.
- Marinate the steak longer (up to 2 hours) for more intense flavor.
- Make the spicy cream sauce a day ahead to let flavors meld.
- Use high heat to quickly sear steak and lock in juices.
- Always toast sesame seeds to enhance their nutty aroma and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, quick dinner, gluten-free, meal prep, spicy mayo
