Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
A dramatic and delicious weeknight dinner featuring tender steak, fresh veggies, and a spicy cream sauce served over rice.
Ingredients
For the Steak
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil adjust as needed
- 1/4 cup Soy Sauce gluten-free if needed
- 2 tablespoons Brown Sugar honey can be a substitute
- 2 cloves Garlic minced
- 1 tablespoon Ginger grated or ground ginger
- to taste Black Pepper
For the Rice Bowl
- 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 adjust to taste
- 1 tablespoon Lime Juice or lemon juice
- 1 tablespoon Honey or agave syrup for vegan
- to taste Salt
Instructions
Preparation
- Slice the steak thinly against the grain; toss with soy, brown sugar, sesame oil, garlic, ginger, and a pinch of pepper. Let it sit for 10-20 minutes.
Cooking
- Heat vegetable oil in a heavy pan until almost smoking; sear steak in batches for 1-2 minutes per side for medium-rare.
- Rest the cooked steak briefly.
Making the Sauce
- Whisk mayo, sriracha, lime, and honey for the spicy cream sauce. Taste and adjust accordingly.
- Avoid adding more sriracha if it becomes too spicy.
Assembly
- Fluff cooked rice and portion it into bowls.
- Top with steak, shredded carrots, cucumber, green onions, and drizzle the spicy cream sauce over.
- Add salt to taste.
Notes
You can marinate the steak and make the sauce a day ahead; assemble just before eating to prevent soggy rice. For a different texture, substitute Greek yogurt for mayo.