Korean BBQ Steak Rice Bowls

Korean BBQ Steak Rice Bowls

Savor the flavors of Korean BBQ steak served over fluffy rice and drizzled with a creamy and spicy sauce. This quick, one-pan meal is perfect for cozy dinners.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 600

Ingredients Method Notes

Ingredients

For the steak and marinade

1 pound Flank Steak (or sirloin or ribeye)
2 tablespoons Vegetable Oil (or olive oil)
1 teaspoon Sesame Oil
1/4 cup Soy Sauce
2 tablespoons Brown Sugar
2 cloves Garlic (minced)
1 tablespoon Ginger (grated or ground ginger)
Black Pepper (to taste)

For the rice bowls

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)

For the spicy cream sauce

1/2 cup Mayonnaise (or Greek yogurt)
2 tablespoons Sriracha Sauce
1 tablespoon Lime Juice (or lemon juice)
1 tablespoon Honey (or agave syrup for vegan)
Salt (to taste)

Method

Marinating the Steak

In a bowl, mix the vegetable oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Add the steak and let it marinate for at least 30 minutes.

Cooking the Steak

Heat a pan over medium-high heat, add sesame oil, and then the marinated steak. Cook for about 4-5 minutes on each side or until your desired doneness.

Preparing the Sriracha Sauce

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, honey, and salt. Mix until smooth.

Assembling the Bowls

Slice the steak and sit it atop a bed of rice. Add your chopped veggies, drizzle with the spicy cream sauce, and top with green onions.

Serving

Grab a fork (or chopsticks if you’re feeling fancy) and dive into your creation!

Notes

Store leftovers in airtight containers in the fridge for up to 3 days or freeze them separately for up to 3 months. Gently reheat to avoid drying out the steak.