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; Green onions, chopped

ByAndria Russo January 26, 2026January 26, 2026

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated steak with fresh vegetables and fragrant jasmine rice. Finished with a creamy, spicy sauce, this dish is a perfect balance of flavors and textures for an easy weeknight dinner.

The image shows a close-up of a white plate with a base layer of white rice grains, fluffy and slightly sticky. On top of the rice, there is a layer of sliced grilled steak, cooked medium rare with a dark charred crust and pink inside, arranged side by side. The steak is covered with a creamy, light orange sauce that has small red chili flakes. Finally, chopped green onions with bright green and slightly curled pieces are sprinkled over the sauce, adding color and freshness. The dish sits on a white marbled surface. 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 and coat it fully. 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 the 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 for 5-6 minutes on each side for medium-rare, or until cooked to your liking.
Step 5: Transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly.
Step 6: In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes until tender but still crisp.
Step 7: Assemble the bowls by layering cooked rice, sliced steak, and sautéed vegetables.
Step 8: Drizzle the spicy cream sauce generously over the top, then garnish with sesame seeds and chopped green onions.

Tips & Variations

For extra flavor, marinate the steak overnight. You can swap flank steak for skirt steak or ribeye for a different texture.
Use any seasonal vegetables you like, such as snap peas or zucchini, for variety.
Adjust the amount of Sriracha in the sauce to suit your heat preference or substitute with another hot sauce.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet or microwave before assembling the bowls again. The spicy cream sauce is best added fresh but can be stored refrigerated for up to 3 days.

How to Serve

The dish shows a base layer of white rice with a slightly sticky texture, topped with thick slices of grilled steak cooked to medium rare with a seared, dark brown crust and juicy pink inside. Over the steak, there is a creamy, light orange sauce with visible spices, drizzled generously. On top, pieces of fresh, chopped green onions add a bright green color and fresh texture. The food is placed on a white plate, set on a white marbled background. 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 can be used as substitutes. Adjust cooking time to ensure desired doneness depending on the cut’s thickness.

How spicy is the sauce?

The sauce has a moderate heat from the Sriracha but can be made milder by reducing the amount or sweeter by adding more honey.

Andria Russo