Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 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; 2 cups cooked jasmine rice; 1 cup mixed vegetables (carrots, bell peppers, broccoli); 1 tablespoon vegetable oil; 1/2 cup sour cream; 2 tablespoons Sriracha sauce (adjust for heat preference); 1 tablespoon lime juice; 1 teaspoon honey; Salt and pepper, to taste; Sesame seeds; Chopped green onions

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated flank steak, fluffy jasmine rice, and crisp sautéed vegetables topped with a flavorful, creamy, and spicy sauce. This vibrant dish offers a perfect balance of savory, sweet, and spicy notes, making it a satisfying meal for any night of the week.

The dish shows several slices of grilled steak with a dark, crispy outer layer and a pink center arranged on top of a bed of white rice with a sticky texture. On top of the steak, there is a creamy sauce with a slightly orange color and some red specks, giving it a rich and smooth look. Finally, chopped green onions are sprinkled over the sauce, adding a fresh green color that contrasts with the warm tones of the meat and sauce. The whole dish rests on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups cooked jasmine rice
1 cup mixed vegetables (carrots, bell peppers, broccoli)
1 tablespoon vegetable oil
For the Spicy Cream Sauce:
1/2 cup sour cream
2 tablespoons Sriracha sauce (adjust for heat preference)
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper, to taste
Sesame seeds and green onions, for garnish

Instructions

Step 1: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, coating it fully. Cover and refrigerate for at least 30 minutes to marinate.
Step 2: Cook jasmine rice according to package instructions. Once done, fluff with a fork and set aside.
Step 3: Prepare the spicy cream sauce by mixing sour cream, Sriracha, lime juice, honey, salt, and pepper in a small bowl. Adjust spiciness to your liking.
Step 4: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting excess drip off. Cook steak for 5–6 minutes per side for medium-rare or until desired doneness.
Step 5: Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing thinly.
Step 6: In the same pan, add vegetable oil and sauté mixed vegetables for 5–7 minutes until tender but still crisp.
Step 7: Assemble bowls by layering cooked rice, sliced steak, and sautéed vegetables. Drizzle generously with spicy cream sauce.
Step 8: Garnish each bowl with sesame seeds and chopped green onions for extra flavor and presentation.

Tips & Variations

Marinate the steak overnight for deeper flavor and tenderness.
Use seasonal vegetables like zucchini or snap peas to vary textures and colors.
For a smoky touch, grill the steak instead of pan-searing.
Swap jasmine rice for brown rice or quinoa for a healthier grain option.
Try adding sliced avocado or crushed peanuts as additional toppings.
To make it vegetarian, replace steak with marinated tofu.
Add chili paste or gochujang to the marinade for extra spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion the bowls into meal-sized containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

The image shows sliced grilled steak pieces with a dark, charred crust and a tender, pink center layered on top of a bed of white rice. The steak is covered with a creamy, light brown sauce with red specks and topped with fresh, chopped green onions. The white rice underneath looks soft and slightly sticky, creating a contrast with the rich and textured steak and sauce. All this is placed on a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, skirt steak or sirloin are good alternatives, though cooking times may vary slightly.

What if I don’t have Sriracha?

You can substitute with any hot sauce you prefer or make a quick chili-garlic paste if you have the ingredients.