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Korean BBQ steak rice bowls with spicy cream sauce on a white table

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Tender flank steak marinated in soy sauce, garlic, and ginger, served over jasmine rice with crunchy veggies and a creamy sriracha-lime sauce. Ready in 25 minutes with 30g of protein per bowl.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Flank steak or sirloin or ribeye
  • 2 tbsp Vegetable oil or olive oil
  • 1 tsp Sesame oil
  • 1/4 cup Soy sauce gluten-free tamari if needed
  • 2 tbsp Brown sugar or honey
  • 2 Garlic cloves minced
  • 1 tbsp Fresh ginger grated, or ground ginger
  • Black pepper to taste
  • 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 plain Greek yogurt
  • 2 tbsp Sriracha sauce adjust to taste
  • 1 tbsp Lime juice or lemon juice
  • 1 tbsp Honey or agave syrup for vegan
  • Salt to taste

Equipment

  • Grill pan
  • mixing bowl
  • Small bowl
  • meat thermometer

Method
 

  1. In a mixing bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the flank steak and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt. Adjust sriracha to your preferred spice level. Refrigerate until ready to use.
  3. Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill for 4 to 5 minutes per side, or until it reaches 130 degrees F for medium-rare. Let the steak rest for 5 minutes before slicing.
  4. Slice the steak against the grain for maximum tenderness.
  5. Divide the cooked jasmine rice among bowls. Top with sliced steak, green onions, shredded carrots, and cucumber.
  6. Drizzle the spicy cream sauce generously over each bowl. Garnish with toasted sesame seeds if desired. Serve immediately.

Notes

Gluten-free: use tamari instead of soy sauce. Vegan/vegetarian: replace steak with marinated tofu or tempeh and use agave instead of honey. Low-carb: use cauliflower rice. Sauce can be made up to 24 hours ahead.
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