Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
How I stumbled into this bowl and why it stuck with me I remember the first time I made these Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: it was a rainy Thursday and I wanted something quick that still felt like a treat. I had a pound of flank steak tucked…
How I stumbled into this bowl and why it stuck with me
I remember the first time I made these Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: it was a rainy Thursday and I wanted something quick that still felt like a treat. I had a pound of flank steak tucked in the fridge (you can also grab sirloin or ribeye if you prefer), a jar of soy sauce, and a few vegetables begging for attention. The result smelled like a restaurant but came together on a weeknight. If you like, you can see a similar take on this idea over at my adapted version, which nudged me to make it even easier and more vibrant.
When I tell friends about this, I always start by listing the essentials in normal conversation: one 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, 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), 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. Saying it like that makes it feel less intimidating, and most of those are pantry-friendly swaps you probably already know.
The flavor lineup and how the sauce changes everything
What really sold me on this bowl is the spicy cream sauce. Mixing 1/2 cup mayonnaise (or Greek yogurt if you want it tangier and lighter) with 2 tablespoons Sriracha Sauce (adjust to taste), 1 tablespoon Lime Juice (or lemon juice), and 1 tablespoon Honey (or agave syrup for vegan) creates a silky, slightly sweet glaze with heat that cools when you bite into the rice and cucumber. The sesame oil is tiny but mighty; I use 1 teaspoon Sesame Oil, but adjust as needed if you love that nutty aroma. If you want a sturdier steak technique for more caramelization, I sometimes check out other steak bite tricks I learned from experimenting with different recipes like this one on garlic-butter steak bites, which taught me how to get a perfect crust without overcooking.
There’s a pleasing contrast here: the soy sauce and brown sugar (I use 2 tablespoons Brown Sugar, but honey can be a substitute) make the steak glossy and savory-sweet, while the cucumber and shredded carrots keep the bowl bright and crisp. Two cloves Garlic minced and one tablespoon Ginger grated (or ground ginger if you forgot fresh) are your aromatics; they sing when hit with the hot pan.
Cooking Instructions: how I actually make this, step by step as I cook
I start by tossing the steak in a quick marinade: pour 1/4 cup Soy Sauce (gluten-free if needed) into a bowl with the 2 tablespoons Brown Sugar, minced garlic, grated ginger, a drizzle of the 1 teaspoon Sesame Oil, and a grind of Black Pepper to taste. Let it sit at room temperature for 10 to 20 minutes while I get the rest ready. Tip: marinating longer is fine, but with a thin cut like flank, short is sweet—longer can turn it a little too intense.
Heat a large skillet over medium-high and add 2 tablespoons Vegetable Oil (or olive oil). When the oil shimmers, lift the steak from the marinade and sear it, about 3 to 4 minutes per side for medium-rare depending on thickness. I press gently with a spatula to make sure the surface gets a good crust. If you have a meat thermometer, aim for about 130 to 135°F for medium-rare; otherwise, watch for a firm springiness when you press the center. Remove the steak to a cutting board and let it rest for at least 5 minutes—this is crucial so the juices redistribute.
While the steak rests, I warm 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice if you prefer) and quickly sauté the shredded carrots in the same pan for a minute or two to take on some of that leftover flavor. Slice 1 cup Cucumber thinly and chop 1/4 cup Green Onions for garnish. The spicy cream sauce gets whisked in a small bowl so it’s ready to drizzle.
When the steak has rested, I slice it thinly across the grain and place it over the rice. Spoon over any pan juices, scatter the carrots, cucumbers, and green onions, and finish with a generous drizzle of the Sriracha-lime cream. A tip I always share: slicing against the grain is the difference between chew and melt—the grain is easy to spot on flank and sirloin, and slicing perpendicular to it makes every bite tender and satisfying.
What to listen for, and what signals a perfect bowl
When I cook this, the kitchen fills with that almost-korean barbecue aroma—caramel, garlic, a little smoke. The sound of the steak hitting the hot pan is important; if it sizzles loudly you’re on track for a good crust. You’ll know it’s done right when the steak has a deep brown sear on the outside but still yields a rosy center when you slice it. If you overcook, the marinade’s sugars will burn and taste bitter, so keep the heat high and the time short.
A useful trick I learned: after searing, let the pan rest off the heat for a minute and then deglaze with a tablespoon of water or lime juice if you want to scrape those fond flavors into the bowl. This adds a glossy finish to the steak slices without making a separate sauce.
Quick ideas for variations, sides, and leftovers
Make it your own by swapping a few items: use quinoa or cauliflower rice instead of jasmine rice, or replace shredded carrots with bell peppers or snap peas for crunch. If you want a different protein, sirloin or ribeye work great, and for a vegetarian spin try marinated and pan-fried tofu. For a touch of extra green, I sometimes stir in spinach with the hot rice so it wilts slightly.
I often serve this simply with a wedge of lime and pickled ginger or kimchi on the side, but a crisp salad or roasted broccoli pairs beautifully. When it comes to leftovers, store the components in an airtight container in the fridge for up to 3 days. I prefer keeping the sauce separate and adding it fresh just before eating; reheating the steak gently in a skillet with a splash of water keeps it from drying out. A personal tip: lay a damp paper towel over the rice when microwaving to keep it moist.
If you enjoy other creamy steak combos, you might like experimenting with different finishing sauces inspired by recipes such as the honey-soy variations I sometimes turn to at this honey-soy beef bowl.
When things don’t go as planned
Sometimes the steak sticks to the pan or the sugar chars. If that happens, lower the heat and rescue the pan by adding a tablespoon of water and scraping gently. If your steak is a bit overcooked, slice it thinly and serve it over the rice with an extra drizzle of sauce—the creaminess helps mask dryness. I also learned to trust my nose; when the aromatics smell burnt, it is better to start fresh than force it.
If you want another technique for getting evenly cooked, tender pieces, I sometimes cut the steak into bite-size pieces and cook them faster—this method borrows a little from my go-to steak bite recipes like this creamy peppercorn riff, and it shortens total cooking time for busy nights.
Conclusion
If you’d like another interpretation that focuses on slightly different veggies and marinades, check out this take on Korean BBQ Steak Rice Bowls – Foodie With Family, and for another flavorful bowl option with similar components see the Korean Beef Bowl Recipe – Carlsbad Cravings.
Korean BBQ Steak Rice Bowls
Ingredients
Method
- In a bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, minced garlic, grated ginger, 1 teaspoon sesame oil, and black pepper. Add the flank steak and ensure it's well coated. Let it marinate at room temperature for 10-20 minutes.
- Heat a large skillet over medium-high and add 2 tablespoons vegetable oil. Sear the steak for about 3-4 minutes per side for medium-rare.
- Remove the steak and let it rest for at least 5 minutes before slicing it thinly against the grain.
- In the same skillet, warm the cooked rice and sauté the shredded carrots for 1-2 minutes.
- Slice the cucumber and chop the green onions.
- In a separate bowl, whisk together the ingredients for the spicy cream sauce.
- Place the rice in a bowl, top with sliced steak, pan juices, carrots, cucumbers, and green onions. Drizzle with the spicy cream sauce.
