Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ steak rice bowls with spicy cream sauce are bold, satisfying, and perfect for busy weeknights. Tender marinated steak, fluffy jasmine rice, crisp fresh vegetables, and a creamy spicy drizzle come together in just 25 minutes for a balanced, restaurant-style meal made right at home.
Ingredients
Steak Marinade
- 1 lb flank steak
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon neutral cooking oil
- 1/2 teaspoon black pepper
Rice Bowl Base
- 4 cups cooked jasmine rice warm
- 1 cup shredded carrots
- 1 cup cucumber thinly sliced
- 2 tablespoons green onions chopped
- 1 tablespoon sesame seeds optional garnish
Spicy Cream Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha adjust to taste
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 pinch salt
Instructions
- In a mixing bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, neutral oil, and black pepper. Add the flank steak and coat thoroughly. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- In a separate bowl, whisk mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth. Adjust spice and acidity to taste. Refrigerate until ready to use.
- Heat a large skillet over medium-high heat. Remove steak from marinade and cook in a single layer for about 3–4 minutes per side, depending on thickness, until cooked to your desired doneness.
- Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
- To assemble, divide warm jasmine rice among bowls. Top with sliced steak, shredded carrots, cucumber, and green onions.
- Drizzle generously with spicy cream sauce and garnish with sesame seeds if desired. Serve immediately.
Notes
Always slice steak against the grain to keep it tender. Do not overcrowd the pan while cooking to ensure proper browning. For extra depth, add a small spoonful of gochujang to the marinade. Store components separately for meal prep and assemble just before serving for best texture.