Name: Korean BBQ Steak Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 pound Flank Steak (or sirloin or ribeye); 2 tablespoons Vegetable Oil (or olive oil); 1 teaspoon Sesame Oil (optional; toasted for flavor); 1/4 cup Soy Sauce (use tamari for gluten-free); 2 tablespoons Brown Sugar (or honey as substitute); 2 cloves Garlic, minced; 1 tablespoon Ginger, grated (or 1/2 tsp ground ginger); Black Pepper, to taste; 2 cups Cooked Jasmine Rice (or quinoa, cauliflower rice); 1/4 cup Green Onions, chopped; 1 cup Shredded Carrots (or thin-sliced bell peppers, snap peas); 1 cup Cucumber, sliced or ribboned; 1/2 cup Mayonnaise (or Greek yogurt for tang, or vegan mayo); 2 tablespoons Sriracha Sauce (adjust heat); 1 tablespoon Lime Juice (or lemon juice); 1 tablespoon Honey (or agave for vegan); Salt, to taste

Description

A flavorful Korean BBQ steak rice bowl with a spicy cream sauce, perfect for quick weeknight dinners.

Ingredients

Scale

1 pound Flank Steak (or sirloin or ribeye)
2 tablespoons Vegetable Oil (or olive oil)
1 teaspoon Sesame Oil (optional; toasted for flavor)
1/4 cup Soy Sauce (use tamari for gluten-free)
2 tablespoons Brown Sugar (or honey as substitute)
2 cloves Garlic, minced
1 tablespoon Ginger, grated (or 1/2 tsp ground ginger)
Black Pepper, to taste
2 cups Cooked Jasmine Rice (or quinoa, cauliflower rice)
1/4 cup Green Onions, chopped
1 cup Shredded Carrots (or thin-sliced bell peppers, snap peas)
1 cup Cucumber, sliced or ribboned
1/2 cup Mayonnaise (or Greek yogurt for tang, or vegan mayo)
2 tablespoons Sriracha Sauce (adjust heat)
1 tablespoon Lime Juice (or lemon juice)
1 tablespoon Honey (or agave for vegan)
Salt, to taste

Instructions

Whisk together soy sauce, brown sugar, minced garlic, grated ginger, 1 tablespoon vegetable oil, and a pinch of black pepper to create the marinade.
In a small bowl, combine mayo, sriracha, lime juice, and honey for the spicy cream; chill until ready.
Pat the steak dry and marinate in half the marinade for 10–30 minutes at room temperature.
If rice isn’t cooked, prepare jasmine rice according to package directions.
Heat a heavy skillet over high heat and add 1 tablespoon of vegetable oil.
Sear the steak for 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest for 5–10 minutes.
Slice steak thinly against the grain.
Assemble the bowl with rice, veggies, steak, and drizzle with spicy cream. Finish with sesame oil and sesame seeds if desired.
Adjust seasoning with salt, lime, or sriracha before serving.

Notes

This recipe is adaptable: use different vegetables or proteins as desired. Ideal for meal prep; store sauce and veggies separately to keep them crisp.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Searing
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: Korean BBQ, Rice Bowl, Weeknight Dinner, Quick Meal, Steak Recipe