Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Korean Fusion
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 cups cooked jasmine or white rice; 2 green onions, chopped; 1/3 cup mayonnaise; 1-2 tbsp Sriracha (adjust to taste); 1 tbsp lime juice

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful fusion of tender marinated steak, fluffy rice, and a creamy, spicy sauce that brings everything together. I love how the savory flavors of the steak complement the heat from the sauce, making each bite a perfect balance of umami and spice. It’s a quick and satisfying meal that’s sure to become a favorite. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why I Love This Recipe

Bold Flavors: The combination of soy sauce, brown sugar, sesame oil, garlic, and ginger in the marinade infuses the steak with a rich, savory taste that’s simply irresistible.
Customizable Heat: I can easily adjust the spiciness of the cream sauce by adding more or less Sriracha, tailoring it to my preference.
Quick & Easy: With a total preparation and cooking time of just 30 minutes, this dish is perfect for busy weeknights when I want something delicious without spending hours in the kitchen.
Perfectly Balanced: The tender steak, fluffy rice, and creamy, spicy sauce create a harmonious blend of textures and flavors that I find incredibly satisfying.
Restaurant-Worthy: Despite its simplicity, this dish has a gourmet feel that impresses anyone I serve it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak: I prefer using a tender cut like flank steak or sirloin, which becomes melt-in-your-mouth delicious when marinated and cooked properly.
Soy Sauce: This serves as the base of the marinade, providing essential salty, umami flavor.
Brown Sugar: Adds a subtle sweetness that balances the savory elements of the marinade.
Sesame Oil: Imparts a rich, nutty taste that complements the beef beautifully.
Garlic & Ginger: Freshly minced, these aromatics add depth and warmth to the marinade.
Rice: I usually opt for jasmine or white rice as a fluffy bed for the steak and sauce.
Green Onions: Chopped green onions add a fresh, mild onion flavor and a pop of color.
Spicy Cream Sauce: Made from mayonnaise, Sriracha, and a splash of lime juice, this sauce adds a zesty, creamy kick that ties the dish together.

Directions

Marinate the Steak: In a bowl, I whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. I add the steak, ensuring it’s fully coated, then cover and refrigerate for at least 15-30 minutes to let the flavors soak in.
Cook the Rice: While the steak marinates, I cook the rice according to package instructions. Once done, I fluff it with a fork and set it aside.
Cook the Steak: I heat a grill pan or skillet over medium-high heat. Once hot, I cook the marinated steak for about 4-5 minutes on each side for medium-rare, or longer if I prefer it more cooked. After cooking, I let the steak rest for a few minutes before slicing it thinly against the grain.
Make the Spicy Cream Sauce: In a small bowl, I combine mayonnaise, Sriracha, and a squeeze of lime juice. I stir until smooth and adjust the heat level by adding more Sriracha if desired.
Assemble the Bowls: I start by placing a scoop of rice in each bowl, top with the sliced steak, drizzle generously with the spicy cream sauce, and garnish with chopped green onions.
Serve and Enjoy: I serve the bowls immediately while everything is warm and fresh, enjoying the balance of tender steak, fluffy rice, and creamy, spicy sauce.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Protein Alternatives: Sometimes I substitute the steak with grilled chicken, tofu, or shrimp for a different twist.
Rice Options: I occasionally use brown rice or cauliflower rice for a healthier alternative.
Additional Toppings: I like to add sliced avocado, pickled vegetables, or a soft-boiled egg for extra flavor and texture.

Storage and Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I warm the steak and rice in the microwave or on the stovetop until heated through. I prefer to store the spicy cream sauce separately and add it after reheating to maintain its creamy texture.

FAQs

How long should I marinate the steak?

I recommend marinating the steak for at least 15-30 minutes. For a deeper flavor, marinating for up to 2 hours is ideal.

Can I make the spicy cream sauce ahead of time?

Yes, I often prepare the sauce in advance and store it in the refrigerator for up to 3 days. Just give it a good stir before using.

What can I use if I don’t have Sriracha?

If I’m out of Sriracha, I substitute it with another hot sauce I have on hand, adjusting the quantity to achieve the desired heat level.

Is this dish suitable for meal prep?

Absolutely! I prepare the components ahead of time and assemble the bowls when ready to eat, making it a convenient option for meal prep.

Can I grill the steak instead of using a skillet?

Yes, grilling the steak adds a delicious smoky flavor. I ensure the grill is preheated to medium-high heat and cook the steak as directed.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a flavorful, satisfying meal that’s easy to prepare and sure to impress. I love how the combination of tender steak, fluffy rice, and creamy, spicy sauce creates a harmonious dish that’s perfect for any occasion. Whether I’m cooking for myself or entertaining guests, this recipe never fails to delight.