Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are packed with bold, savory flavors and served over fluffy rice.
Equipment
- Skillet or Grill Pan
Ingredients
Korean BBQ Marinade
- ¼ cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon gochujang Korean chili paste, optional
Spicy Cream Sauce
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Other Ingredients
- 1 lb flank or sirloin steak, thinly sliced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- ½ cup kimchi optional
- 2 each green onions, sliced
- 1 tablespoon sesame seeds optional
Instructions
Preparation
- In a bowl, mix all marinade ingredients. Add sliced steak and marinate for at least 30 minutes (or up to 8 hours).
- In a small bowl, whisk together all spicy cream sauce ingredients. Set aside.
Cooking
- Heat a skillet or grill pan over medium-high heat. Cook steak slices for 2-3 minutes per side until caramelized and cooked through. Set aside.
- Assemble rice bowls by placing rice at the bottom, then topping with steak, shredded carrots, cucumber, kimchi, and green onions.
- Drizzle spicy cream sauce over the top and sprinkle with sesame seeds if using.
- Serve immediately and enjoy!
Notes
For extra flavor, marinate the steak overnight. Substitute with chicken or tofu for different protein options. Adjust the spice level of the cream sauce to your taste.
Nutrition
Serving: 1bowlCalories: 530kcalCarbohydrates: 42gProtein: 32gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 80mgSodium: 880mgFiber: 3gSugar: 10g
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