If you are craving a meal that’s bursting with bold flavors and hearty textures, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are exactly what you need in your kitchen rotation right now. Juicy, marinated sirloin steak sits atop fluffy jasmine rice, complemented by crisp bell peppers and zesty green onions. The finishing touch is a dreamy spicy cream sauce that adds a perfect kick of heat and tang, tying all the elements together in every satisfying bite. It’s a vibrant, comforting bowl that transforms simple ingredients into a flavor-packed feast you’ll want to make again and again.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it relies on a short list of fresh, accessible ingredients that each bring something essential to the table—whether it’s a punch of umami, a crisp texture, or a creamy spice. Get ready to gather these straightforward components for an immensely rewarding dish.

1 lb sirloin steak: Choose a well-marbled cut for the most juicy and flavorful results.
2 cups cooked jasmine rice: The fragrant, fluffy base that soaks up all the savory sauces beautifully.
2 green onions, thinly sliced: Adds a fresh, slightly sharp brightness and vibrant green color.
1 red bell pepper, sliced: Provides a sweet crunch that balances the richness of the beef.
1/4 cup mayonnaise: Creates the creamy body of the spicy cream sauce.
2 tbsp sriracha (adjust to taste): Brings the perfect amount of heat, with a touch of garlic and smokiness.
1 tbsp lime juice: Adds a zingy brightness that lifts the whole dish.
3 tbsp low-sodium soy sauce: The salty, savory backbone of the steak marinade.
1 tsp sesame oil: Infuses a toasty, nutty aroma into the marinade for authentic Korean BBQ flavor.
3 garlic cloves, minced: Provides pungent, aromatic depth.
1 inch ginger root, grated: Offers a warm, slightly spicy undertone that complements the garlic perfectly.
1 tbsp freshly squeezed lime juice: (Separate from the sauce) Adds sharp acidity to the marinade for a balanced flavor profile.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

Start by creating the magic marinade that gives this dish its unforgettable taste. Combine the soy sauce, sesame oil, minced garlic, grated ginger, and lime juice in a bowl. This mixture is where your steak will soak up all those fragrant, tangy notes. Let the sirloin bathe in the marinade for at least 30 minutes—this step is crucial for tender, juicy meat that’s bursting with flavor.

Step 2: Sear the Steak

Once marinated, heat a skillet over medium-high heat. Sear your steak for 3 to 4 minutes on each side, forming a caramelized crust that locks in juices. The sizzling sound and smell at this stage are pure excitement in the kitchen. After cooking, remove your steak and let it rest for several minutes to keep it tender and allow the juices to redistribute.

Step 3: Cook the Jasmine Rice

While your steak rests, prepare the jasmine rice according to package instructions. Jasmine rice provides that perfect fragrant, slightly sticky texture that balances the protein and sauce. Once cooked, fluff the rice with a fork to keep it light and airy, ready to absorb the delicious flavors.

Step 4: Prep the Veggies

Slice the green onions and red bell pepper while the rice cooks. These fresh vegetables add not just color but also a crisp, clean contrast to the rich steak and creamy sauce, making every bite exciting.

Step 5: Make the Spicy Cream Sauce

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. This spicy cream sauce is the secret star of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, adding a cooling yet fiery element that ties all your flavors together beautifully.

Step 6: Assemble the Bowls

Time to bring it all together! Start with a generous scoop of jasmine rice as your base. Layer on the sliced steak, arrange the green onions and bell peppers for freshness, and finish by drizzling the spicy cream sauce over everything. The colors, the aromas, and the layers of flavor make this dish a feast for the senses.

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

For a perfect presentation and added texture, try sprinkling toasted sesame seeds or additional sliced green onions on top. These small touches enhance the look and add subtle nutty crunches that complement the creamy sauce and tender steak.

Side Dishes

Serve these bowls alongside light Asian-inspired sides like a crisp cucumber salad, pickled radishes, or steamed edamame. The fresh and tangy sides are ideal for balancing the rich flavors of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.

Creative Ways to Present

For a fun twist, serve everything deconstructed so guests can build their own bowls, or provide a variety of additional toppings such as kimchi, avocado slices, or crispy fried shallots. These options invite creativity and make your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce an interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Any leftover Korean BBQ Steak Rice Bowls with Spicy Cream Sauce should be stored in airtight containers and refrigerated promptly. The components keep well separately, so consider storing the steak, rice, veggies, and sauce in separate containers to maintain freshness and avoid sogginess.

Freezing

While the jasmine rice and cooked steak freeze well individually, the spicy cream sauce is best kept fresh and not frozen. Freeze the steak and rice separately in freezer-safe bags or containers for up to three months — this makes for an easy meal on busy days.

Reheating

Reheat the steak and rice gently in the microwave or on the stovetop, adding a splash of water or broth to keep the rice fluffy. Add fresh veggies after reheating and drizzle on the spicy cream sauce right before serving to preserve its creamy texture and vibrant flavor.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is preferred for its balance of tenderness and flavor, flank or ribeye steaks can also work well. Just adjust the cooking time to avoid overcooking thinner or fattier cuts.

How spicy is the spicy cream sauce?

The sauce has a nice kick from the sriracha, but it’s easily customizable. You can reduce the amount of sriracha for a milder taste or add more if you love extra heat. The lime juice tones down the spice with a tangy brightness.

Can I prepare this recipe for meal prep?

Yes! These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce keep very well and can be assembled ahead of time or partially prepped. Just store the sauce separately to keep it fresh until ready to serve.

Is there a vegetarian alternative to this dish?

Definitely. Swap the steak for grilled portobello mushrooms or marinated tofu to maintain the smoky, savory profile while keeping it vegetarian-friendly. The spicy cream sauce remains a flavorful highlight.

What wine pairs well with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?

A medium-bodied red wine like a Pinot Noir or a fruity Zinfandel pairs wonderfully, complementing the grill flavors and spicy sauce without overpowering the dish.

Final Thoughts

If you’re looking for a meal that’s both approachable and bursting with vibrant flavors, you really can’t go wrong with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This recipe is proof that with a handful of simple ingredients, you can create something truly special and satisfying. I can’t wait for you to try it and add it to your go-to weeknight favorites!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

★★★★★

5.2 from 7 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Savor the bold flavors of Korean BBQ with these Steak Rice Bowls topped with a creamy, spicy sauce. Tender marinated sirloin steak is seared to perfection and served over fragrant jasmine rice with fresh veggies and a zesty sriracha-lime mayo drizzle, creating a quick and delicious meal packed with flavor.

Instructions

Marinate the steak: In a medium bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, and freshly squeezed lime juice. Add the sirloin steak and ensure it is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Sear the steak: Heat a skillet over medium-high heat until hot. Remove steak from marinade and sear for 3-4 minutes on each side until a rich brown crust forms and the steak reaches your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
Cook the rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice gently with a fork to separate the grains and keep it light and airy.
Prepare the vegetables: While the rice cooks, thinly slice the green onions and red bell pepper, setting aside for assembly.
Make the spicy cream sauce: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and well combined. Adjust sriracha according to your spice preference.
Assemble the bowls: Start by dividing the cooked jasmine rice between bowls. Top each with slices of the rested sirloin steak, followed by the sliced green onions and red bell pepper. Drizzle the prepared spicy cream sauce generously over the top for a creamy, spicy finish.

Notes

Marinate the steak for longer (up to 4 hours) for even deeper flavor.
Use any cut of steak suitable for quick searing if sirloin is unavailable.
Adjust the amount of sriracha in the cream sauce to suit your spice tolerance.
For a gluten-free version, ensure the soy sauce used is gluten-free.
Leftover steak can be stored in the refrigerator for up to 3 days and is great in sandwiches or salads.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing
Cuisine: Korean-inspired