Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
How I Found This Dish I remember the exact weeknight when this all came together: long day at work, fridge half empty, and a stubborn craving for something savory and comforting. I had a bit of jasmine rice leftover, a good-looking piece of flank steak in the freezer, and a jar of mayonnaise that needed…
How I Found This Dish
I remember the exact weeknight when this all came together: long day at work, fridge half empty, and a stubborn craving for something savory and comforting. I had a bit of jasmine rice leftover, a good-looking piece of flank steak in the freezer, and a jar of mayonnaise that needed to be used. I cobbled together what became my Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and never looked back. If you want to peek at the original inspiration I started from, I keep a link to my tested version that jogs my memory on quantities when I’m in a hurry.
The Ingredient That Changes Everything
What really makes this bowl sing is a simple combination: soy sauce, brown sugar, garlic, and ginger. For this recipe I use 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, 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 out loud like that makes it feel like a shopping list, but I promise these are pantry-friendly flavors that bloom when you cook them together.
Building the Bowl
I usually start by getting the rice warmed so it’s ready when the steak is done. While the rice heats, I mix a quick marinade for the steak using the 1/4 cup soy sauce, 2 tablespoons brown sugar, the minced garlic, grated ginger, a drizzle of the 1 teaspoon sesame oil, and a good grind of black pepper. Toss the steak in this mixture and let it sit for at least 10 minutes; if I have time I let it sit for an hour in the fridge. When you’re ready to cook, heat 2 tablespoons vegetable oil in a heavy skillet until it shimmers. Sear the steak on high heat so you get that satisfying crackle and caramelized edges; for a typical flank steak it’s about 3 to 5 minutes per side depending on thickness. I always let the meat rest five minutes after cooking so the juices redistribute—this is one of my non-negotiable tips because it keeps the steak juicy and easier to slice.
While the steak rests, the sauce comes together in sixty seconds. Stir 1/2 cup mayonnaise (or Greek yogurt if you want it lighter) with 2 tablespoons sriracha, 1 tablespoon lime juice, and 1 tablespoon honey. Taste and adjust; if you like it brighter add more lime, if you want sweeter add more honey. The sauce should be creamy, slightly tangy, and have a gentle kick. Slice the steak thinly against the grain so each bite is tender. Assemble the bowls by spooning in 2 cups cooked jasmine rice, arranging the sliced steak on top, and adding the 1/4 cup chopped green onions, 1 cup shredded carrots, and 1 cup sliced cucumber. Drizzle the spicy cream sauce over everything and finish with a little extra sesame oil or sesame seeds if you have them.
Getting It Right Every Time
You can tell the steak is done right when the crust is deeply browned and the inside is still juicy; for flank I aim for medium-rare to medium and look for meat that yields slightly to the touch. If you are unsure about timing, use a quick tip: press the steak gently—if it’s soft and springs back a bit, you’re in the right zone. One of my favorite tricks is to sear on high heat and don’t overcrowd the pan; that ensures a crust instead of steaming. If you want a recipe close to this technique but with a different flavor profile, I sometimes reference techniques from my marinade notes to tweak seasoning. Also, for a buttery finish, a splash of sesame oil at the very end goes a long way without overpowering the sauce.
A Few Things I’ve Learned (and Variations)
I have at least three variations I cycle through depending on what’s in the fridge: swap the jasmine rice for quinoa or cauliflower rice for a lighter bowl, or use ribeye for an indulgent weekend version. If you want to make it vegetarian, thinly sliced and marinated portobellos or extra-firm tofu seared until golden replace the steak beautifully. For a richer twist swap the mayo-based sauce for Greek yogurt to cut calories while keeping the creaminess; I actually wrote about a different steak-and-cream combo when I experimented with garlic that reminded me of my garlic butter steak bites. One more tip: adjust the sriracha amount to suit your spice tolerance; start with less and build up as you taste.
Little Habits That Make a Big Difference
I always chop the veggies while the steak is marinating so everything comes together fast. If I’m meal-prepping, I’ll slice the steak and store it in an airtight container with the sauce separate; that way the rice doesn’t get soggy and the spicy cream stays fresh. Leftovers keep well in the fridge for up to three days. Reheat gently in a skillet or microwave and refresh the cucumbers and green onions when serving to keep things bright. One of my favorite quick accompaniments is a soft-boiled egg on top for extra richness and protein. If you want a different crunch, swap shredded carrots for crisp snap peas or thinly sliced bell peppers.
Conclusion
These bowls are one of those recipes that feel impressive but are really forgiving, which is why I keep going back to them. If you want another take on Korean-style beef bowls to compare techniques or garnish ideas, this Korean BBQ Steak Rice Bowls – Foodie With Family post has useful variations. For a slightly different beef bowl approach with veggie pairings, I also like the flavor combinations in this Korean Beef Bowl Recipe – Carlsbad Cravings.
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Method
- Start by warming the rice so it’s ready when the steak is done.
- Mix a marinade for the steak using soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper.
- Toss the steak in the marinade and let it sit for at least 10 minutes, preferably an hour in the fridge.
- Heat vegetable oil in a heavy skillet until it shimmers.
- Sear the steak on high heat for 3 to 5 minutes per side, depending on thickness.
- Let the meat rest for five minutes after cooking.
- While the steak rests, combine mayonnaise, sriracha, lime juice, and honey to make the spicy cream sauce.
- Slice the steak thinly against the grain.
- Assemble the bowls by spooning in cooked jasmine rice, arranging sliced steak on top, and adding chopped green onions, shredded carrots, and sliced cucumbers.
- Drizzle the spicy cream sauce over everything and finish with extra sesame oil or sesame seeds if desired.
