Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Craving Korean BBQ at home? Try these Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. After making this many times, I’ve perfected the marinade for juicy, flavorful steak. The crisp veggies and creamy sauce make this better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart Recipe and Easy Korean Beef Ramen Recipe Ready in 25 Minutes.
Why This Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Is Pure Comfort
- Juicy, flavorful steak every time
- Creamy sauce with a spicy kick
- Crisp veggies for a satisfying crunch
- Easy, better than takeout
What You'll Need for Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Rice
- Broccoli
- Carrots
- Green onions
- Sriracha
- Mayonnaise
- Lime juice
- Sesame seeds
- Optional: Fried eggs
- Optional: Kimchi
- Optional: Bulgogi sauce
📝 Ingredient Notes
- Flank steak: You can also use sirloin or ribeye.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing → See on Amazon
- Immersion blender — Easy sauce blending right in the pot → See on Amazon
How to Make Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinate the steak: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour over steak, refrigerate for at least 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add steak, cook for 4-5 minutes per side. Let rest, then slice thinly.
- Cook the rice: Follow package instructions for cooking rice. Fluff with a fork before serving.
- Prepare the veggies: Steam or roast broccoli and carrots until tender. Slice green onions.
- Make the sauce: Blend sriracha, mayonnaise, lime juice, and a little water until smooth. Season to taste.
- Assemble the bowls: Divide rice, steak, and veggies among bowls. Drizzle with sauce, garnish with sesame seeds and green onions.
Cook's Tips for Perfect Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- : Slice the steak thinly against the grain for maximum tenderness.
- Common mistake and fix: Don't overcook the steak. Use a meat thermometer to check for 135°F internal temperature. If it's overcooked, slice thinly and serve with a creamy sauce to add moisture.
- : Make extra sauce. It's great on eggs, sandwiches, or as a dip.
- : For a quicker meal, use leftover rice and pre-cut veggies.
Storing & Reheating Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Marinate the steak up to 24 hours ahead. Cook the rice and veggies up to 2 days ahead.
Freezing Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Freeze cooked steak for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Add a little water to prevent drying out.
Recipe Notes
- Chef tip: For extra flavor, sear the veggies in the same skillet as the steak after cooking the steak.
- Best substitution: No broccoli? Use cauliflower or snap peas instead.
- Make-ahead: Cook the steak and veggies ahead, then assemble and reheat just before serving.
- Scaling: This recipe serves 4. Double the ingredients for 8 servings.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or broth. If it's too thin, simmer it on the stove to reduce.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked steak every time → Check price on Amazon
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Main Ingredients
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Rice
- Broccoli
- Carrots
- Green onions
Seasonings
- Sriracha
- Mayonnaise
- Lime juice
- Sesame seeds
Optional Toppings
- Fried eggs
- Kimchi
- Bulgogi sauce
Instructions
- Marinate the steak: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour over steak, refrigerate for at least 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add steak, cook for 4-5 minutes per side. Let rest, then slice thinly.
- Cook the rice: Follow package instructions for cooking rice. Fluff with a fork before serving.
- Prepare the veggies: Steam or roast broccoli and carrots until tender. Slice green onions.
- Make the sauce: Blend sriracha, mayonnaise, lime juice, and a little water until smooth. Season to taste.
- Assemble the bowls: Divide rice, steak, and veggies among bowls. Drizzle with sauce, garnish with sesame seeds and green onions.
Notes
- Chef tip: For extra flavor, sear the veggies in the same skillet as the steak after cooking the steak.
- Best substitution: No broccoli? Use cauliflower or snap peas instead.
- Make-ahead: Cook the steak and veggies ahead, then assemble and reheat just before serving.
- Scaling: This recipe serves 4. Double the ingredients for 8 servings.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or broth. If it's too thin, simmer it on the stove to reduce.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked steak for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Add a little water to prevent drying out.
- Make ahead: Marinate the steak up to 24 hours ahead. Cook the rice and veggies up to 2 days ahead.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 10g
- Sodium: 2000mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce FAQs
Yes, marinate the steak up to 24 hours ahead. Cook the rice and veggies up to 2 days ahead. Assemble and reheat just before serving.
You overcooked it. Use a meat thermometer to check for 135°F internal temperature. If it's overcooked, slice thinly and serve with a creamy sauce to add moisture.
Yes, freeze cooked steak for up to 3 months. Thaw overnight in the fridge before reheating. The rice and veggies may become mushy when frozen.
Yes, cook the steak in the air fryer at 400°F for 8-10 minutes, flipping halfway. Let rest, then slice thinly.
Reheat in the oven at 350°F for 10-15 minutes. This helps keep the rice and veggies from drying out.
A Warm Final Note
I can’t wait for you to try Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
