Korean BBQ Steak Rice Bowls

This Korean BBQ steak rice bowl is a fast and satisfying dinner that brings bold, savory flavors straight to your kitchen. The combination of tender marinated steak with a creamy spicy sauce on a bed of fluffy rice makes it a weeknight favorite that feels special without complicated steps.

I threw this together one weeknight when I needed something comforting but quick. Ever since this dish arrived, it’s been a regular in our rotation especially on days when I crave bold flavors with minimal fuss.

Ingredients

• Flank steak: known for its rich beefy flavor and quick cooking time. Look for steaks with good marbling to keep the meat tender.
• Soy sauce: lends depth and saltiness. Use naturally brewed soy sauce if possible for a more complex flavor.
• Sesame oil: adds a toasty aroma essential in Korean cooking. Choose toasted sesame oil for the richest taste.
• Rice vinegar: contributes a subtle tang that brightens the overall marinade. Opt for unseasoned vinegar to control acidity.
• Honey: balances the salty and tangy notes with natural sweetness. Select raw or pure honey for best results.
• Fresh garlic and grated ginger: provide aromatics and heat. Freshness here really lifts the marinade’s flavor.
• Sesame seeds: bring a subtle crunch and nutty flavor. Toasted seeds enhance texture but raw work fine.
• White rice: forms the fluffy base. Use freshly cooked or day-old rice for better texture.
• Cucumber: adds refreshing crispness balancing the rich steak. Choose firm, unblemished cucumbers for the best bite.
• Green onions: offer a mild onion note and a bit of color. Select bright green tops and firm white parts.
• Vegetable oil: used for cooking steak is neutral and has a high smoke point. Any mild oil like canola works well.
• Mayonnaise: combined with sriracha delivers creamy spice in the sauce. Pick full fat mayo for richness.
• Sriracha sauce: offers a spicy kick. Adjust amount to taste based on your heat preference.
• Lime juice: adds balancing acidity to the sauce. Use fresh limes if possible for best brightness.
• A small amount of sugar and salt: in the sauce help balance flavors perfectly.
• Fresh cilantro: is sprinkled on top for garnish and a fresh herbal note. Use stems and leaves chopped finely.

Instructions

Build The Marinade:

Combine soy sauce sesame oil rice vinegar honey garlic ginger and sesame seeds in a bowl. Stir well to dissolve the honey and evenly mix the flavors. This mixture brings layers of sweet savory and nutty notes that soak into the steak.

Marinate The Steak:

Pat the flank steak dry so it browns better when cooked. Slice thinly against the grain to ensure tenderness. Submerge the steak strips in the marinade and let them sit from 15 to 30 minutes or longer if time allows. This tenderizes the meat and infuses taste.

Cook The Steak:

Heat vegetable oil in a skillet or grill pan on medium-high heat until shimmering. Add the marinated steak pieces in a single layer to avoid steaming. Cook for 3 to 4 minutes stirring occasionally until nicely seared but still juicy. Remove from heat and set aside.

Prepare The Spicy Cream Sauce:

Whisk mayonnaise sriracha lime juice water sugar and salt until smooth. This sauce provides a cooling yet spicy contrast that completes each bite when drizzled over the bowl.

Assemble The Bowls:

Fluff the cooked white rice with a fork for lightness. Divide the rice evenly into bowls. Top with cooked steak slices crisp cucumber slices and chopped green onions. Drizzle the spicy cream sauce generously on top and garnish with cilantro for color and extra aroma.

One of my favorite parts is the spicy cream sauce it brings balanced heat and creaminess that ties all ingredients together. The fresh crunch from the cucumber reminds me of a warm summer day when my family gathered around the table sharing stories and this bowl was the centerpiece, fitting perfectly with laughter and good conversation.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Store the spicy cream sauce separately to maintain its texture. When ready to eat reheat the steak and rice gently in a skillet or microwave. Add fresh cucumber slices and sauce just before serving to keep flavors bright.

Ingredient Swaps

Swap flank steak with skirt steak or sirloin for similar flavor and texture. For a vegetarian twist use marinated tofu or portobello mushrooms grilled and sliced. Replace white rice with brown rice or quinoa for added fiber and nutrients. Use Greek yogurt with sriracha for a lighter sauce alternative.

Serving Ideas

Serve with a side of steamed or roasted vegetables like broccoli or bok choy to add greens and fiber. Garnish with pickled radishes or kimchi for authentic Korean flavors and extra tang. Add a fried egg on top for a richer, more filling bowl that’s great for brunch or dinner.

This recipe brings bold flavors and ease of preparation in one bowl making it a perfect choice for any weeknight meal.

Frequently Asked Recipe Questions

→ What cut of steak works best for this dish?

Flank steak is ideal because it absorbs marinades well and cooks quickly, resulting in tender, flavorful strips when sliced thinly against the grain.

→ How long should the steak be marinated?

Marinating for at least 15 minutes allows the flavors to penetrate, but for deeper taste, marinate up to 4 hours in the refrigerator.

→ Can I substitute the white rice with another base?

Yes, cauliflower rice is a great low-carb alternative that pairs nicely with the bold steak and sauce flavors.

→ How can I adjust the spiciness of the sauce?

Modify the amount of sriracha in the creamy sauce to make it milder or more intense, according to your preference.

→ What is the best way to slice the steak for tenderness?

Slice the steak thinly against the grain; this shortens the muscle fibers and ensures each bite is tender and easy to chew.

→ Can I grill the steak instead of pan-cooking it?

Grilling is a great option and will add a smoky char that complements the marinade beautifully.