Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Name: Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Korean
Ingredients: 1 pound flank steak (or sirloin or ribeye); 2 tablespoons vegetable oil (or olive oil); 1 teaspoon sesame oil; 1/4 cup soy sauce (use gluten-free tamari if needed); 2 tablespoons brown sugar (or honey as a substitute); 2 cloves garlic, minced; 1 tablespoon ginger, grated (or 1/2 teaspoon 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 thinly sliced bell peppers or snap peas); 1 cup cucumber, sliced or julienned; 1/2 cup mayonnaise (or Greek yogurt for a lighter option); 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

There’s a reason this bowl becomes an instant favorite: the first forkful greets you with a smoky, caramelized beef aroma, the sizzle of seared steak, and a silky, spicy cream that coats warm jasmine rice like a comforting blanket. The steak’s savory char and the bright, crisp crunch of cucumbers and carrots create a beautiful contrast of textures—tender meat, fluffy rice, and fresh vegetables—while the spicy cream brings just enough heat and tang to make each bite addictive.

This recipe is perfect for busy weeknights when you want something restaurant-worthy without fuss, for casual dinner parties where everyone builds their own bowl, or for meal-prep lunches that stay exciting through the week. If you love a balanced mix of sweet, salty, spicy, and fresh, you’ll want this in your regular rotation. For a quick breakfast-style twist, pair a soft fried egg on top—see this quick egg rice idea for inspiration: 10-minute Korean egg rice (gyeran-bap).

At a Glance

Prep Time: 15 minutes (plus 15–30 minutes marinating if time allows)
Cook Time: 10–12 minutes
Total Time: 25–45 minutes (depending on marinating)
Servings: 4 bowls
Difficulty Level: Easy — great for home cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated using standard portion sizes and USDA FoodData Central ingredient values; follow-up guidance on sodium and food safety comes from resources such as the Mayo Clinic and CDC.

Calories: ~660 kcal
Protein: ~34 g
Carbohydrates: ~38 g
Sugars: ~12–15 g
Fiber: ~3–4 g
Fat: ~43 g
Saturated fat: ~12–14 g
Sodium: ~1,000 mg (varies widely with soy sauce and mayo choices)

Notes: These values are estimates and will change if you swap ingredients (for instance, using Greek yogurt instead of mayonnaise will significantly lower fat and calories). The sodium content is driven largely by soy sauce—use low-sodium soy sauce or tamari if you need to reduce sodium. Nutrition calculations reference standard food composition data (USDA FoodData Central), and sodium guidance is aligned with recommendations from reputable health organizations such as the Mayo Clinic.

Why You’ll Love It

Flavor punch: Sweet-salty-slightly-spicy marinade on the steak gives an intense, craveable flavor that stands up to bold condiments.
Texture play: Tender, well-seared beef plus fluffy rice and crisp veg creates a satisfying mouthfeel in every bite.
Speed + flexibility: Ready in under 30 minutes if you skip marinating, and easy to customize for gluten-free, low-carb, or vegan needs.
Crowd-pleaser: Let guests assemble bowls for an interactive meal that feels homey and celebratory.

How to Make Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Ingredients (serves 4)

1 pound (454 g) 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 (use gluten-free tamari if needed)
2 tablespoons brown sugar (or honey as a substitute)
2 cloves garlic, minced
1 tablespoon ginger, grated (or 1/2 teaspoon 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 thinly sliced bell peppers or snap peas)
1 cup cucumber, sliced or julienned
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
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

Optional ingredients and substitutions

Swap steak for thin-sliced chicken, tofu, tempeh, or portobello mushrooms (for vegan)
Use low-sodium tamari or soy sauce to reduce salt
Replace mayo with plain Greek yogurt or vegan mayo to cut fat and calories
Add toasted sesame seeds, kimchi, or a fried egg as finishing touches

Cooking Instructions

Prepare the marinade: In a bowl, whisk together soy sauce, brown sugar (or honey), minced garlic, grated ginger, sesame oil, and a good grind of black pepper. Reserve 2 tablespoons of the marinade for the spicy cream sauce.
Marinate the steak: Place the steak in a shallow dish or zip-top bag and pour the remaining marinade over it. Let sit at room temperature for 15–30 minutes, or refrigerate up to 2 hours for deeper flavor. (If short on time, even 10 minutes helps.)
Make the spicy cream sauce: In a small bowl, combine mayonnaise (or Greek yogurt), reserved marinade (2 tbsp), Sriracha, lime juice, and honey. Taste and adjust heat or sweetness. If too thick, thin with 1 teaspoon water at a time until desired consistency.
Cook the rice: If not already cooked, prepare jasmine rice according to package instructions. Fluff and keep warm.
Sear the steak: Heat vegetable oil in a heavy skillet or cast-iron pan over high heat until shimmering. Pat the steak dry with paper towels (important for good sear). Sear steak 3–4 minutes per side for medium-rare (times vary with thickness), or until desired doneness. Avoid crowding the pan.
Rest and slice: Transfer steak to a cutting board and let rest 5–7 minutes to retain juices. Slice thinly against the grain into bite-sized strips.
Assemble bowls: Divide rice among 4 bowls. Top with sliced steak, shredded carrots, cucumber, and green onions. Drizzle spicy cream sauce over the top or serve on the side. Finish with an extra drizzle of sesame oil or sprinkle of toasted sesame seeds if desired.

Practical tips

Pat the steak dry before searing to maximize browning.
Slice against the grain to keep meat tender.
Don’t overmix the sauce; stir until just combined.
Check doneness with an instant-read thermometer (130–135°F for medium-rare).
If using a lean cut, sear on high heat and rest well to preserve tenderness.

Serving Suggestions

Bowl-style: Serve with a fried or soft-boiled egg on top for extra richness.
Family-style: Set components on the table (rice, steak, veggies, sauce) and let everyone build their own bowl.
Lighter option: Use cauliflower rice and Greek yogurt sauce for a low-carb, lower-fat bowl.
Drink pairings: Green tea or a crisp lager balances the richness; try a citrusy sparkling water for a non-alcoholic option.
Side dishes: Small sides like kimchi, pickled radishes, or steamed greens amplify the Korean-inspired profile.

Try a spicy chicken alternative for a different protein profile, or pair with a complementary stir-fry such as a sweet-spicy chicken stir-fry with rice for a themed weeknight menu.

Keeping it Fresh

Room temperature: Do not leave cooked bowls at room temperature more than 2 hours (per CDC food safety guidance).
Refrigerator: Store components separately in airtight containers for best texture. Steak and rice will keep 3–4 days refrigerated. Sauce stored separately lasts 3–5 days.
Freezer: Cooked steak and rice can be frozen up to 2–3 months; thaw overnight in the refrigerator before reheating. Note that mayo-based sauces may separate after freezing—use Greek yogurt or re-whisk the sauce after thawing.

Chef’s Advice

Best cuts: Flank or skirt steak gives bold beef flavor and slices beautifully; sirloin or ribeye are great if you prefer more marbling.
Marinating vs. speed: A short marinade (15–30 min) gives flavor and speed; longer (up to 2 hours) yields deeper penetration. Avoid marinating overnight with acidic ingredients as texture can become mushy.
Searing secrets: Get your pan very hot, use a high smoke-point oil (vegetable or canola), and avoid moving the steak too early—let a crust form.
Sauce balance: Taste the spicy cream before drizzling—if it’s too salty from reserved marinade, add more lime, honey, or yogurt to balance.
Reheat gently: Warm steak slices in a hot pan for 1 minute per side or briefly in the oven to avoid overcooking.

Delicious Variations

Vegan bowl: Marinate thick tofu steaks or grilled portobello mushrooms in the same marinade (use tamari). Replace mayo with vegan mayo or a cashew cream mixed with sriracha and lime. Serve over quinoa or cauliflower rice.
Low-sodium / gluten-free: Use low-sodium tamari or coconut aminos in place of soy sauce, and swap in honey for brown sugar if desired. Serve over brown rice or mixed grains for extra fiber.
Spicy-sweet glaze: Reduce mayo, and create a sticky glaze by simmering the marinade with 1 tablespoon of corn starch and 1 tablespoon extra honey until thickened—brush on the steak during the last minute of cooking.
Korean-inspired bowls: Add kimchi, gochujang glaze, and a soft-cooked egg for a more traditional flavor profile.

Common Questions & Answers

Q: Can I use other cuts of beef?

A: Yes. Sirloin or ribeye work well; choose flank or skirt for quicker cooking and better slicing against the grain.

Q: How can I make the sauce lighter?

A: Replace mayonnaise with plain Greek yogurt (same amount) and adjust sriracha/honey to taste—this lowers fat and calories significantly.

Q: Is it safe to reheat the bowl?

A: Yes—store components separately and reheat steak and rice until hot (165°F recommended for leftovers). Sauce can be stirred and served chilled or warmed slightly.

Q: How to reduce sodium?

A: Use low-sodium tamari or reduced-sodium soy sauce and taste before adding extra salt. Fresh lime juice and a touch more honey can balance flavors without salt.

Q: Can I meal prep this?

A: Absolutely. Keep steak and rice in separate airtight containers and store sliced raw or quick-seared veggies separately to preserve texture. Assemble within 3–4 days.

Conclusion

Try this bowl and share the results—tag your photos and notes so we can celebrate your kitchen wins together. For more recipe inspiration and variations on Korean-style beef bowls, check out this take on Korean BBQ Steak Rice Bowls – Foodie With Family, and if you want another beef-bowl angle with veggies, see the Korean Beef Bowl Recipe – Carlsbad Cravings for additional ideas.

Happy cooking—and may your kitchen be full of good smells and even better company!