Dinner

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound flank steak; 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons brown sugar; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 2 cups cooked jasmine rice; 1 cup mixed vegetables (carrots, bell peppers, broccoli); 1 tablespoon vegetable oil; 1/2 cup sour cream; 2 tablespoons Sriracha sauce (adjust for heat preference); 1 tablespoon lime juice; 1 teaspoon honey; Salt and pepper, to taste; Sesame seeds; Chopped green onions

ByVictor Layne January 26, 2026January 26, 2026

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring together tender marinated steak, fragrant jasmine rice, and crisp sautéed vegetables. Finished with a creamy, spicy sauce, this dish is a flavorful and satisfying meal perfect for any night of the week.

The image shows a dish with three main layers on a white plate placed on a white marbled surface. The bottom layer is white rice with a soft and slightly sticky texture. On top of the rice, there are thick slices of grilled steak with a dark charred outer edge and a pink center, arranged closely side by side. The steak is covered with a creamy orange sauce that looks smooth and slightly thick, sprinkled with a bit of red seasoning. Finally, the dish is topped with chopped green onions that add a fresh bright green color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ginger, grated
2 cups cooked jasmine rice
1 cup mixed vegetables (carrots, bell peppers, broccoli)
1 tablespoon vegetable oil
For the Spicy Cream Sauce:
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce (adjust for heat preference)
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Sesame seeds and green onions, for garnish

Instructions

Step 1: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, making sure it is fully coated. Cover and refrigerate for at least 30 minutes to marinate.
Step 2: Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
Step 3: In a small bowl, mix sour cream, Sriracha, lime juice, honey, salt, and pepper. Adjust spice level to your preference and set aside.
Step 4: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting excess liquid drip off. Cook the steak for 5-6 minutes on each side for medium-rare, or longer to your desired doneness.
Step 5: Transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain.
Step 6: In the same pan, add vegetable oil and sauté the mixed vegetables for 5-7 minutes until tender but still crisp.
Step 7: To assemble the bowls, layer cooked rice, sliced steak, and sautéed vegetables. Drizzle the spicy cream sauce generously over the top.
Step 8: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

Substitute flank steak with skirt steak or ribeye for a different texture.
Use cauliflower rice for a low-carb version.
Add pickled radishes or kimchi for extra tang and crunch.
Adjust the amount of Sriracha in the sauce to control spice level.
Letting the steak marinate longer (up to 4 hours) enhances flavor even more.

Storage

Store leftover rice bowls in airtight containers in the refrigerator for up to 3 days. Keep the spicy cream sauce separate if possible to maintain freshness. Reheat the steak and vegetables gently in a skillet or microwave, then top with sauce just before serving.

How to Serve

The image shows a dish with three main layers. The bottom layer is white cooked rice with a soft, slightly sticky texture. On top of the rice is a layer of sliced grilled steak, showing a mix of dark, charred edges and pink, juicy inside. The steak slices are thick and arranged side by side. The top layer is a creamy, light orange sauce drizzled over the steak, with small red specks, and fresh green chopped scallions scattered on top for color contrast. The dish is placed on a white plate on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or ribeye work well and can provide a similar flavorful result. Just adjust cooking times as needed.

How spicy is the cream sauce?

The spicy cream sauce has a moderate heat level thanks to the Sriracha, but you can easily adjust the amount to suit your taste, making it milder or spicier.