Korean BBQ Steak Rice Bowls
This easy Korean BBQ steak rice bowl combines sweet-salty marinated steak, crisp veggies, and a creamy spicy sauce on fluffy jasmine rice.
Ingredients
For the Steak & Marinade
- 1 pound Flank Steak (or sirloin or ribeye) Choose according to preference
- 2 tablespoons Vegetable Oil (or olive oil) For searing
- 1 teaspoon Sesame Oil For flavor
- 1/4 cup Soy Sauce Can use low-sodium
- 2 tablespoons Brown Sugar
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- to taste Black Pepper
- to taste Salt
For the Base & Veggies
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice) For base
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
For the Spicy Cream Sauce
- 1/2 cup Mayonnaise (or Greek yogurt) Use Greek yogurt for a healthier option
- 2 tablespoons Sriracha Sauce Adjust based on taste preference
- 1 tablespoon Lime Juice
- 1 tablespoon Honey
- to taste Salt
Instructions
Make the marinade and sauce
- In a shallow bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper.
- Add the steak and turn to coat. Let sit for 10–15 minutes.
- In a small bowl, whisk mayonnaise, sriracha, lime juice, and honey until smooth. Taste and season lightly with salt.
Prep rice and veggies
- Warm the cooked jasmine rice if needed, slice cucumbers, shred carrots, and chop green onions.
- Keep the vegetables chilled while you cook the steak.
Sear the steak
- Heat a skillet over medium-high heat and add vegetable oil.
- Remove the steak from the marinade and sear for 2–4 minutes per side.
Finish the glaze
- Lower heat, pour reserved marinade into the pan, and let it bubble for 30–60 seconds.
- Spoon the glaze over the steak, then let it rest for 5 minutes before slicing.
Assemble the bowls
- Divide the jasmine rice between bowls.
- Fan sliced steak over the rice, drizzle with spicy cream sauce, and top with veggies.
Serve immediately
- Serve the bowls right away while warm.
Notes
For lighter options, substitute rice with quinoa or cauliflower rice. Adjust sriracha in the sauce for preferred heat level.