Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Are you ready to tantalize your taste buds with Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce? This dish captures the essence of Korean BBQ flavors while being simple to prepare, making it a perfect weeknight dinner option.
Why Make This Recipe
Not only is this recipe bursting with flavor, but it is also incredibly versatile. The combination of succulent steak, colorful veggies, and a zesty spicy cream sauce creates a balanced meal that can be customized to suit any palate. Plus, it comes together quickly, making it ideal for those busy nights when you want something delicious without spending hours in the kitchen. Ultimately, this dish marries traditional Korean BBQ elements with convenient assembly for a delightful culinary experience.
How to Make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Making these delicious rice bowls is as straightforward as it is rewarding. Let’s walk through the ingredients and the steps to create this delightful dish for you and your loved ones.
Ingredients
- 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)
- Black Pepper, to taste
- 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)
- Salt, to taste
Directions
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Marinate the Steak: In a bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak, ensuring it is well-coated, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
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Cook the Steak: Heat a skillet or grill over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing.
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Prepare the Spicy Cream Sauce: In a separate bowl, combine mayonnaise, Sriracha sauce, lime juice, honey, and a pinch of salt. Mix well until smooth. Adjust the level of Sriracha according to your spice preference.
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Assemble the Bowls: In a serving bowl, place a scoop of cooked jasmine rice as the base. Layer with sliced steak, then top with shredded carrots, cucumber, and green onions. Drizzle the spicy cream sauce over the top.
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Serve: Your delicious Korean BBQ steak rice bowls are now ready to serve! Enjoy while warm.
Pro Tips for Success with Korean BBQ Steak Rice Bowls
- Select the Right Cut: Choosing flank steak or ribeye ensures the meat is tender and flavorful. If you prefer leaner options, sirloin is also great.
- Marinate Longer: For enhanced flavors, consider marinating the steak overnight. This allows the flavors to penetrate deeply, yielding a more succulent result.
- Cook to Perfection: Use a meat thermometer for perfect doneness. Aim for an internal temperature of 130°F for medium-rare.
- Customize Your Toppings: Feel free to add or substitute vegetables based on your preference. Bell peppers or snap peas can add a sweet crunch.
- Vegan Option: For a plant-based version, swap the steak for grilled tofu and use a vegan mayonnaise for the sauce.
Flavor Variations for Korean BBQ Steak Rice Bowls
- Spicy Garlic Sauce: Add minced garlic to the marinade and more chilies to the spicy cream sauce for an extra kick.
- Sweet-and-Sour Twist: Mix in a tablespoon of rice vinegar or pineapple juice to the marinade for a sweet-and-sour flavor profile.
- Herb-Infused: Experiment with fresh herbs like cilantro or mint when garnishing your bowls for a refreshing burst of flavor.
- Bulgur or Barley Base: Substitute the jasmine rice with bulgur or barley for a hearty, nutritious alternative.
- Crunchy Texture: Top with crispy fried onions or toasted sesame seeds for added texture.
Serving Suggestions for Korean BBQ Steak Rice Bowls
Pair your Korean BBQ steak rice bowls with a side of kimchi or pickled vegetables to enhance the meal. A light, refreshing cucumber salad can balance out the richness of the steak. If you’re in the mood for something warm, a miso soup can be a comforting accompaniment.
Storage and Freezing Instructions for Korean BBQ Steak Rice Bowls
- Storage: Leftover rice bowls can be stored in an airtight container in the refrigerator for up to 3 days. To keep the vegetables fresh, store them separately from the steak and rice if possible.
- Freezing: While you can freeze the steak, avoid freezing the mayonnaise-based sauce. Cooked jasmine rice can also be frozen for up to 1 month. Just ensure everything is in airtight containers or freezer bags to prevent freezer burn.
Nutrition Facts (Per Serving)
- Calories: 550
- Protein: 32g
- Carbs: 72g
- Fat: 18g
- Fiber: 4g
- Sodium: 800mg
FAQ About Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Can I use chicken instead of steak?
Absolutely! You can replace the steak with chicken breast or thighs. Simply adjust the cooking time based on the thickness of the chicken pieces until they reach an internal temperature of 165°F.
How can I make this recipe gluten-free?
Using gluten-free soy sauce or tamari will suffice for a gluten-free version. Make sure to check the labels of your mayonnaise and any sauces used to ensure they’re also gluten-free.
What if I don’t have jasmine rice?
You can easily substitute jasmine rice with any grain of your choice. Quinoa or cauliflower rice make excellent replacements, each offering a unique flavor and texture to your dish.
Is there a way to make the cream sauce dairy-free?
Yes, you can use dairy-free mayonnaise or Greek yogurt alternatives made from cashews, almonds, or coconuts. This makes it vegan-friendly too!
Can I prepare the marinade in advance?
Definitely! You can prepare the marinade a day ahead and keep it refrigerated. Just remember to give your steak a good mix in the marinade when you’re ready to cook it.
Final Thoughts
Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect meal for a weeknight dinner or a gathering with friends. With its mouthwatering flavors and customizable components, this dish can cater to everyone’s tastes while being easy to prepare. So gather your ingredients, whip up this delightful recipe, and enjoy the comforting essence of Korean BBQ right at your home!
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Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delicious and easy-to-prepare dish capturing the essence of Korean BBQ flavors, perfect for weeknight dinners.
Ingredients
- 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)
- Black Pepper, to taste
- 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)
- Salt, to taste
Instructions
- In a bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat a skillet or grill over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
- In a separate bowl, combine mayonnaise, Sriracha sauce, lime juice, honey, and a pinch of salt. Mix well until smooth.
- In a serving bowl, place a scoop of cooked jasmine rice as the base. Layer with sliced steak, then top with shredded carrots, cucumber, and green onions. Drizzle the spicy cream sauce over the top.
- Serve warm and enjoy!
Notes
For vegan option, swap steak for grilled tofu and use a vegan mayonnaise. Customize toppings with your favorite veggies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean