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–+ servings
Korean BBQ Steak Rice Bowls

Delicious Korean BBQ Steak Rice Bowls You’ll Crave Tonight

Savor the flavors of Korean BBQ Steak Rice Bowls, a quick, customizable meal bursting with savory beef and spicy cream sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Flank Steak Can substitute with sirloin or skirt steak
  • 1/4 cup Soy Sauce Tamari for gluten-free option
  • 2 tbsp Sesame Oil Can substitute with olive oil
  • 2 tbsp Brown Sugar Honey or coconut sugar as substitutes
  • 2 cloves Garlic Minced or garlic powder
  • 1 tbsp Ginger Fresh or ground ginger
  • 2 cups Jasmine Rice Brown rice or basmati can be used
  • 2 cups Mixed Vegetables Use seasonal favorites like carrots, bell peppers, broccoli
  • 2 tbsp Vegetable Oil Can substitute with canola or olive oil
  • 1/2 cup Sour Cream Can substitute with Greek yogurt
  • 2 tbsp Sriracha Sauce Adjust based on spice preference
  • 2 tbsp Lime Juice Can substitute with lemon juice
  • 1 tbsp Honey Maple syrup can be used for vegan version
  • to taste Salt Essential seasoning
  • to taste Pepper Essential seasoning
  • 2 tbsp Sesame Seeds For garnish
  • 2 tbsp Green Onions For garnish

Equipment

  • grill pan
  • Skillet
  • Pot
  • Mixing bowl

Method
 

Preparation Steps
  1. Marinate the Steak: Whisk together soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Coat the flank steak in the marinade, cover, and refrigerate for at least 30 minutes.
  2. Prepare the Rice: Cook jasmine rice according to package instructions and fluff once done.
  3. Make the Spicy Cream Sauce: Mix sour cream, Sriracha sauce, lime juice, honey, salt, and pepper in a small bowl until smooth.
  4. Cook the Steak: Heat a grill pan over high heat. Grill marinated steak for 5-6 minutes per side until medium-rare.
  5. Rest the Steak: Transfer cooked steak to a cutting board and rest for 5 minutes.
  6. Sauté the Vegetables: In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes.
  7. Assemble the Bowls: Layer jasmine rice, sliced steak, and sautéed vegetables in serving bowls.
  8. Garnish: Drizzle spicy cream sauce over top and sprinkle with sesame seeds and chopped green onions.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezing recommended for longer storage, but texture may change.

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