Description
These Korean BBQ Steak Rice Bowls are loaded with savory marinated beef, fluffy rice, fresh veggies, and a drizzle of spicy cream sauce. It’s the perfect balance of sweet, salty, spicy, and creamy—ideal for meal prep or a flavor-packed dinner!
Ingredients
For the Korean BBQ steak:
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1 lb flank or sirloin steak, thinly sliced
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¼ cup soy sauce
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2 tbsp brown sugar
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tsp grated ginger
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1 tbsp rice vinegar or mirin
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½ tsp black pepper
For the spicy cream sauce:
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¼ cup mayonnaise
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1 tbsp Sriracha or gochujang
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1 tsp honey
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1 tsp lime juice or rice vinegar
For the bowls:
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2 cups cooked white or brown rice
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1 cup shredded carrots
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1 cup sliced cucumber or pickled veggies
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1 avocado, sliced (optional)
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1 tbsp sesame seeds and sliced green onions (for garnish)
Instructions
1️⃣ Marinate the steak: In a bowl or zip-top bag, mix all steak marinade ingredients. Add sliced steak and marinate for at least 30 minutes (up to 2 hours).
2️⃣ Make the sauce: In a small bowl, whisk together mayo, Sriracha, honey, and lime juice. Set aside.
3️⃣ Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 1–2 minutes per side or until browned and cooked through. Set aside.
4️⃣ Assemble the bowls: Divide rice into bowls. Top with steak, carrots, cucumber, avocado, and drizzle with spicy cream sauce.
5️⃣ Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately.
Notes
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Add a fried egg or kimchi for extra flavor.
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Use cauliflower rice for a low-carb option.
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Steak can be grilled for a smoky twist.
- Prep Time: 20 min
- Cook Time: 10 min