![['Close-up view of Korean BBQ steak rice bowl with vibrant vegetables and creamy sauce.', 'Juicy flank steak over jasmine rice, topped with carrots and cucumber in a spicy cream sauce.', 'Korean BBQ steak rice bowl featuring sliced steak, colorful veggies, and a drizzle of spicy sauce.', 'Appetizing Korean BBQ rice bowl with tender steak, fresh greens, and a creamy sriracha dressing.']](https://timetocooks.com/wp-content/uploads/2026/06/korean-bbq-steak-rice-bowls_1_U1-3-300x300.webp)
Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Enjoy a flavorful and easy-to-make Korean-inspired steak rice bowl topped with a spicy cream sauce, perfect for a quick weeknight dinner.
Ingredients
Marinade
- 1 pound flank steak (or sirloin/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)
- to taste black pepper
Rice and Veggies
- 2 cups cooked jasmine rice (or quinoa/cauliflower rice)
- 1/4 cup green onions (chopped)
- 1 cup shredded carrots (or bell peppers or snap peas)
- 1 cup cucumber (sliced)
Spicy Cream Sauce
- 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)
- to taste salt
Instructions
- Mix vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Marinate steak for 30+ minutes.
- Whisk mayonnaise, sriracha, lime juice, honey, and salt to make spicy cream sauce.
- Grill steak 4-5 minutes per side, rest, then slice against the grain.
- Assemble bowls with rice, sliced steak, and veggies. Drizzle with spicy cream sauce and serve.
Notes
Adjust spice levels and toppings to taste for best results.