Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Kick off your culinary journey with these Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! Packed with flavor and vibrant colors, this dish is perfect for anyone looking to bring a taste of Korean cuisine to their home. You’ll find the combination of tender steak, fresh vegetables, and a creamy spicy sauce simply irresistible!
Why Make This Recipe
Korean BBQ Steak Rice Bowls offer a delightful and easy way to enjoy a balanced meal. They’re not just delicious; they’re also visually appealing and customizable. If you’re in the mood for something healthy yet satisfying, these rice bowls are the way to go. You can switch up the ingredients based on what you have at home, making it a versatile and budget-friendly choice. Plus, the spicy cream sauce adds a kick that brings everything together beautifully. Whether you’re hosting a family dinner or just cooking for yourself, these bowls will satisfy every craving!
How to Make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Making these Korean BBQ Steak Rice Bowls is easy! With just a handful of ingredients and a few simple steps, you can whip up a delicious meal that your whole family will love.
Ingredients
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated) (or ground ginger)
- to taste Black Pepper
- 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 Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Directions
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Marinate the Steak: Start by cutting your flank steak into thin slices against the grain. In a bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, ginger, and black pepper. Add the steak to this marinade, ensuring it is well-coated. Marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavors).
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Cook the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak in a single layer, cooking for about 3-4 minutes on each side until it’s nicely browned and cooked to your desired doneness. Remove from heat and let it rest.
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Make the Spicy Cream Sauce: In a bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and salt until well combined. Adjust the level of spiciness by adding more or less sriracha according to your preference.
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Prepare the Rice Bowls: While the steak is resting, warm your cooked jasmine rice (or chosen base). In a serving bowl, start by adding a base layer of rice, then top with sliced cucumbers, shredded carrots, green onions, and of course, the delicious Korean BBQ steak. Drizzle with the spicy cream sauce over the top.
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Serve and Enjoy: Garnish with additional green onions or sesame seeds if desired, and enjoy your flavorful Korean BBQ Steak Rice Bowl!
Pro Tips for Success with Korean BBQ Steak Rice Bowls
- Choose the Right Cut of Meat: Flank steak works well because it’s flavorful and tender when cooked properly. However, sirloin or ribeye can also be great options if you want something richer.
- Marinate Longer for More Flavor: For the best results, don’t rush the marinating step. If you can marinate overnight, the flavors will penetrate the steak more deeply, resulting in a juicier and more flavorful bite.
- Get that Sear: Make sure your pan is hot before adding the steak. This helps to achieve a nice sear, keeping the juices locked in and creating a wonderful crust.
- Customize the Vegetables: Feel free to experiment with different veggies. Bell peppers, snap peas, or even zucchini can work well in this dish. Aim for a mix of colors and textures to enhance the overall experience.
- Adjust the Spice Level: The spicy cream sauce can easily be adjusted for personal taste. If you like it milder, you can cut back on sriracha or add more mayonnaise to tone it down.
Flavor Variations for Korean BBQ Steak Rice Bowls
- Add Fresh Herbs: Try incorporating fresh cilantro, mint, or Thai basil for a bright and aromatic twist.
- Spicy Kimchi Kick: For a traditional touch, serve alongside kimchi for an extra punch of flavor and crunch.
- Rice Alternatives: Swap out jasmine rice for quinoa, brown rice, or even cauliflower rice for a lower-carb option.
- Add an Egg: A fried or poached egg on top can add richness and creaminess to your rice bowl.
- Try Different Sauces: Experiment with different sauces like teriyaki or gochujang for a unique twist on the flavor profile.
Serving Suggestions for Korean BBQ Steak Rice Bowls
These rice bowls are fantastic for both casual weeknight dinners and special occasions. Serve them with a side of steamed broccoli or snap peas for a complete meal. You might also consider pairing them with a light cucumber salad dressed in rice vinegar for a refreshing contrast. They can be plated beautifully for dinner parties or packed in meal prep containers for lunches throughout the week!
Storage and Freezing Instructions for Korean BBQ Steak Rice Bowls
To store leftover Korean BBQ Steak Rice Bowls, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. When storing, it’s best to keep the sauce separately to prevent sogginess.
If you want to freeze these bowls, do so before adding any fresh vegetables or the sauce. Place the cooled steak and rice in an airtight container or freezer bag, making sure to remove as much air as possible. These can be frozen for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in the microwave until warmed through.
Nutrition Facts (Per Serving)
- Calories: 550
- Protein: 36g
- Carbohydrates: 52g
- Fat: 20g
- Fiber: 3g
- Sodium: 980mg
FAQ About Irresistibly Easy Korean BBQ Steak Rice Bowls
Can I use a different type of meat in this recipe?
Absolutely! Besides flank steak, you can use any cut of beef that you enjoy, such as sirloin or ribeye. For a leaner option, consider chicken or turkey. If you prefer a vegetarian alternative, tofu or tempeh marinated in the same sauce would be excellent substitutes.
How can I make this recipe gluten-free?
To make your Korean BBQ Steak Rice Bowls gluten-free, simply swap out the soy sauce for a gluten-free variety or tamari. You can also check the labels on other sauces and ingredients to ensure they meet gluten-free standards.
Can I meal prep this recipe for the week?
Yes, this dish is perfect for meal prepping! You can prepare the marinated steak and cook a large batch of rice ahead of time. Store everything separately, and when you’re ready to eat, just assemble the bowls with fresh veggies and sauce.
What other vegetables can I add to the bowls?
The beauty of rice bowls is their versatility! You can add bell peppers, zucchini, radishes, or any seasonal vegetables. Stir-frying them slightly before adding them to the bowls can also enhance their flavors and texture.
Is it possible to make this dish vegan?
Certainly! For a vegan version, substitute the steak with marinated tempeh or portobello mushrooms. Use vegan mayonnaise, and replace honey with agave syrup or maple syrup in the spicy cream sauce.
Final Thoughts
The Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are not just a meal; they’re an experience! The heady aromas, robust flavors, and colorful presentation make this dish a standout on any dinner table. Don’t hesitate to customize the ingredients to suit your taste and dietary needs. With simple steps and a bit of creativity, you can bring the authentic taste of Korean cuisine right to your kitchen. Enjoy!
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Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free (if using vegan substitutes)
Description
Delicious Korean BBQ steak rice bowls featuring tender steak, fresh vegetables, and a spicy cream sauce, perfect for a customizable and satisfying meal.
Ingredients
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated) (or ground ginger)
- to taste Black Pepper
- 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 Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Instructions
- Marinate the Steak: Cut flank steak into thin slices. Combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, ginger, and black pepper in a bowl. Add steak and marinate for at least 30 minutes or overnight.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook marinated steak for 3-4 minutes on each side until browned and done to your liking. Let rest.
- Make the Spicy Cream Sauce: Whisk together mayonnaise, sriracha, lime juice, honey, and salt in a bowl. Adjust spiciness by adding more sriracha if desired.
- Prepare the Rice Bowls: Warm cooked jasmine rice, add rice to serving bowl, and top with cucumbers, carrots, green onions, and BBQ steak. Drizzle with spicy cream sauce.
- Serve and Enjoy: Garnish with extra green onions or sesame seeds, and enjoy your Korean BBQ Steak Rice Bowl!
Notes
For best results, marinate the steak overnight for deeper flavors. Customize vegetables as desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
