Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Korean-Inspired
Ingredients: For the steak and marinade:; 1 lb flank steak or sirloin, thinly sliced against the grain; ¼ cup low-sodium soy sauce; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp gochujang (Korean chili paste); ¼ tsp black pepper; For the rice bowls:; 2 cups cooked white or brown rice; ½ cup shredded carrots; ½ cup sliced cucumber; 1 cup steamed broccoli or sautéed spinach; 2 green onions, chopped; 1 tbsp toasted sesame seeds; Kimchi (optional); For the spicy cream sauce:; ¼ cup mayonnaise; 1 tbsp sriracha or gochujang; 1 tsp lime juice or rice vinegar; 1 tsp honey (optional); 1–2 tsp water (to thin, as needed)

Description

Korean BBQ steak rice bowls are loaded with thinly sliced, marinated steak, fluffy rice, fresh veggies, and topped with a creamy, spicy sauce. This flavorful and balanced dish is perfect for meal prep or a satisfying weeknight dinner.

Ingredients

For the steak and marinade:
1 lb flank steak or sirloin, thinly sliced against the grain
¼ cup low-sodium soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
¼ tsp black pepper
For the rice bowls:
2 cups cooked white or brown rice
½ cup shredded carrots
½ cup sliced cucumber
1 cup steamed broccoli or sautéed spinach
2 green onions, chopped
1 tbsp toasted sesame seeds
Kimchi (optional)
For the spicy cream sauce:
¼ cup mayonnaise
1 tbsp sriracha or gochujang
1 tsp lime juice or rice vinegar
1 tsp honey (optional)
1–2 tsp water (to thin, as needed)

Cook Mode Prevent your screen from going dark

Instructions

Whisk together all marinade ingredients in a bowl. Add steak and toss to coat. Marinate for at least 30 minutes or overnight in the fridge.
While marinating, prep rice and veggies. Whisk all spicy cream sauce ingredients until smooth and chill until ready to use.
Heat a large skillet over high heat. Add a little oil and sear the steak in batches, cooking 2–3 minutes per side until browned and cooked through.
To assemble, add rice to each bowl, top with steak, veggies, and kimchi if using.
Drizzle with spicy cream sauce, then garnish with sesame seeds and green onions.

Notes

Substitute chicken or tofu for the steak.
Use cauliflower rice for a low-carb version.
Swap in other veggies like bell peppers, edamame, or avocado.
Top with jalapeños or chili oil for extra heat.
Keep components stored separately and assemble fresh for best texture.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 9g
Sodium: 800mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg