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

Introduction

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a perfect balance of savory, sweet, and spicy flavors. Tender marinated flank steak pairs beautifully with fresh sautéed vegetables and a creamy, zesty sauce. It’s a quick and satisfying meal that’s great for weeknights or casual gatherings.

The image shows a close-up of a white plate with a base layer of white rice grains, fluffy and slightly sticky. On top of the rice, there is a layer of sliced grilled steak, cooked medium rare with a dark charred crust and pink inside, arranged side by side. The steak is covered with a creamy, light orange sauce that has small red chili flakes. Finally, chopped green onions with bright green and slightly curled pieces are sprinkled over the sauce, adding color and freshness. The dish sits 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 and coat it fully. Cover and refrigerate for at least 30 minutes to marinate.

Step 2: Cook jasmine rice according to package instructions. Fluff with a fork and keep warm.

Step 3: In a small bowl, mix sour cream, Sriracha, lime juice, honey, salt, and pepper. Adjust the spice level to your preference and set aside.

Step 4: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting excess drip off. Cook for 5-6 minutes per side for medium-rare, or longer for your desired doneness.

Step 5: Transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain.

Step 6: In the same pan, add vegetable oil and sauté the mixed vegetables for 5-7 minutes until tender but still crisp.

Step 7: Assemble the bowls by layering cooked rice, sliced steak, and sautéed vegetables. Drizzle generously with the spicy cream sauce.

Step 8: Garnish with sesame seeds and chopped green onions for extra flavor and presentation.

Storage

Store leftover steak, vegetables, and rice separately in airtight containers in the refrigerator for up to 3 days. The spicy cream sauce is best kept in a separate container and stirred well before use. Reheat steak and vegetables gently in a skillet or microwave, then assemble the bowls fresh before serving.

FAQs

Can I use a different cut of beef?

Yes, you can substitute flank steak with skirt steak, sirloin, or even ribeye depending on preference and availability. Just be mindful of cooking times as they vary with cut and thickness.

How spicy is the cream sauce?

The spicy cream sauce has a moderate heat level thanks to the Sriracha, but it can easily be adjusted by adding more or less according to your taste. The sour cream also helps mellow out the spiciness for a creamy balance.