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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight

Enjoy these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce that combine simple ingredients into a flavorful experience in just 35 minutes!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Flank Steak Choose high-quality meat for maximum tenderness.
  • 1/4 cup Soy Sauce Provides salty depth; can substitute with tamari for gluten-free.
  • 2 tablespoons Sesame Oil Adds a nutty flavor; use toasted for richer taste.
  • 2 tablespoons Brown Sugar Balances savory soy with sweetness; can replace with honey.
  • 2 cloves Garlic Minced, for aromatic flavor.
  • 1 teaspoon Ginger Grated, adds warmth and spice.
For the Rice and Vegetables
  • 2 cups Jasmine Rice Cooked, fluffy and fragrant.
  • 1 cup Mixed Vegetables Use carrots, bell peppers, and broccoli.
  • 1 tablespoon Vegetable Oil For sautéing vegetables.
For the Spicy Cream Sauce
  • 1/2 cup Sour Cream Provides creaminess; can substitute with Greek yogurt.
  • 2 tablespoons Sriracha Sauce Adds heat; adjust to taste.
  • 1 tablespoon Lime Juice Provides acidity and brightness.
  • 1 teaspoon Honey Sweetens the sauce.
  • Salt and Pepper To taste.
For Garnish
  • Sesame Seeds Adds texture.
  • Green Onions Chopped, for garnish.

Equipment

  • Mixing Bowl
  • grill pan or skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Steak: Whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Coat flank steak with marinade, cover, and refrigerate for 30 minutes.
  2. Prepare Rice: Cook jasmine rice according to package instructions until fluffy, about 15-20 minutes. Cover to keep warm.
  3. Make Spicy Cream Sauce: In a bowl, mix sour cream, Sriracha, lime juice, honey, salt, and pepper until creamy. Adjust spice level if needed.
  4. Cook the Steak: Heat grill pan over high heat. Remove steak from marinade and cook for 5-6 minutes on each side until medium-rare.
  5. Rest the Steak: Transfer steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
  6. Sauté the Vegetables: In the same pan, add vegetable oil, sauté mixed vegetables for 5-7 minutes until tender-crisp.
  7. Assemble Bowls: Place warm jasmine rice in bowls, layer sliced steak and vegetables, and drizzle with spicy cream sauce.
  8. Garnish: Sprinkle sesame seeds and chopped green onions on top before serving.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 80gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best flavor, allow steak to marinate up to 8 hours. Avoid overcooking steak to keep it tender.

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