Description
These Korean BBQ Steak Rice Bowls are a delicious and satisfying meal featuring tender marinated steak, fluffy rice, crunchy vegetables, and a spicy cream sauce. Perfect for a flavorful dinner option!
Ingredients
Scale
For the steak:
- 1 lb flank steak or ribeye (thinly sliced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
For the bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 1/2 cup kimchi
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
For the spicy cream sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon honey
- 1 teaspoon lime juice
- pinch of salt
Instructions
- Marinate the steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Add sliced steak and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Prepare the spicy cream sauce: Stir together mayonnaise, Sriracha, honey, lime juice, and a pinch of salt until smooth; refrigerate until ready to use.
- Cook the steak: Heat a skillet over medium-high heat and cook the marinated steak in batches for 2–3 minutes per side until browned and caramelized.
- Assemble the bowls: Divide rice among 4 bowls and top with steak, shredded carrots, cucumber slices, kimchi, green onions, and sesame seeds. Drizzle with spicy cream sauce before serving.
Notes
- Add a fried egg on top for a Korean-inspired bibimbap twist.
- You can substitute the steak with chicken or tofu for different protein options.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
