Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated flank steak grilled to perfection with jasmine rice, sautéed mixed vegetables, and a creamy, spicy sauce. This flavorful dish is quick to prepare and perfect for a satisfying weeknight dinner with a Korean-inspired twist.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
Marinade and Steak
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
Spicy Cream Sauce
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
Garnish
- Sesame seeds
- Green onions, sliced
Instructions
- Marinate the Steak: In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and coat it thoroughly. Cover and marinate for at least 30 minutes to infuse the flavors.
- Cook the Rice: Prepare jasmine rice according to package instructions, ensuring it is fluffy and ready to serve with the steak bowl.
- Prepare the Spicy Cream Sauce: In a small bowl, whisk together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
- Grill the Steak: Heat a grill pan over high heat. Remove the steak from the marinade and cook for 5-6 minutes on each side or until desired doneness is reached. Transfer to a plate and let it rest for a few minutes before slicing thinly against the grain.
- Sauté the Vegetables: Using the same pan, heat vegetable oil over medium-high heat. Add the mixed vegetables and sauté until tender yet crisp, about 3-5 minutes.
- Assemble the Bowls: Divide cooked jasmine rice into serving bowls. Top with sliced steak and sautéed vegetables. Drizzle generously with the spicy cream sauce and garnish with sesame seeds and sliced green onions for an added burst of flavor and texture.
Notes
- For extra flavor, let the steak marinate overnight in the refrigerator.
- You can substitute flank steak with skirt steak or ribeye depending on preference and availability.
- Adjust the Sriracha amount in the cream sauce to control the spice level.
- Use any combination of seasonal vegetables if you don’t have the suggested mix.
- Allowing the steak to rest after grilling helps retain juiciness and enhances tenderness.
Keywords: Korean BBQ, steak bowl, spicy cream sauce, grilled steak, jasmine rice, Asian-inspired dinner
