Name: Korean BBQ Steak Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound Flank Steak (or sirloin or ribeye) (Cut can be swapped based on preference.); 2 tablespoons Vegetable Oil (or olive oil); 1 teaspoon Sesame Oil (Adjust as needed.); 1/4 cup Soy Sauce (gluten-free if needed); 2 tablespoons Brown Sugar (Honey can be substituted.); 2 cloves Garlic (minced); 1 tablespoon Ginger (grated) (Ground ginger can be used.); to taste Black Pepper; to taste Salt; 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice); 1/4 cup Green Onions (chopped); 1 cup Shredded Carrots (or bell peppers or snap peas); 1 cup Cucumber (sliced); 1/2 cup Mayonnaise (or Greek yogurt); 2 tablespoons Sriracha Sauce (Adjust to taste.); 1 tablespoon Lime Juice (or lemon juice); 1 tablespoon Honey (or agave syrup for vegan); to taste Salt

This Korean BBQ steak rice bowl brings bold, savory-sweet steak, crunchy fresh veg, and a creamy spicy sauce together in one fast, satisfying meal. The steak is thinly sliced, glazed with a simple soy-brown sugar marinade, and seared for caramelized edges and juicy center. Textures play well here: tender beef, fluffy jasmine rice, crisp cucumbers and carrots, and a silky sriracha-mayo that ties it all together. It’s easy because the sauce doubles as a dressing, the marinade is a few pantry items, and everything comes together in about 25–35 minutes. Serve it in bowls for weeknights, meal prep, or to impress friends at casual dinners — and if you like quick steak ideas, check our easy garlic butter steak with parmesan cream sauce for another fast favorite.

Table of Contents

Why You’ll Love This Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Quick weeknight meal: ready in under 40 minutes from start to finish.
Big flavor from a short soy-brown sugar marinade — no overnight marinating required.
Contrasting textures: caramelized steak, soft jasmine rice, crisp veggies, and creamy sauce.
Flexible ingredients: swap rice for quinoa or cauliflower rice without losing the vibe.
One-pan sear for the steak means less cleanup and fast cooking.
Meal-prep friendly: components store separately for easy reheats and assembly.
Crowd-pleasing spice: sriracha-mayo adds heat and richness but is adjustable to taste.

What Is Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?

This recipe is a bowl meal built around thin-sliced flank steak (or your choice of sirloin or ribeye) glazed in a simple Korean-style marinade. The flavor profile balances salty soy, toasted sesame, sweet brown sugar, and bright ginger and garlic. Once seared, the steak is sliced and placed over a bed of jasmine rice, then topped with shredded carrots, cucumber slices, green onions, and a spicy cream sauce made from mayonnaise, sriracha, lime, and honey. The method is mainly pan-searing and quick assembly, so it fits the comfort-food and weeknight weekender vibe — hearty, bold, and fresh all at once.

Ingredients for Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

For the Steak & Marinade

1 pound Flank Steak (or sirloin or ribeye)
2 tablespoons Vegetable Oil (or olive oil)
1 teaspoon Sesame Oil (adjust as needed)
1/4 cup Soy Sauce (gluten-free if needed)
2 tablespoons Brown Sugar (honey can be a substitute)
2 cloves Garlic (minced)
1 tablespoon Ginger (grated) (or ground ginger)
to taste Black Pepper
to taste Salt

For the Base & Veg

2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
1/4 cup Green Onions (chopped)
1 cup Shredded Carrots (or bell peppers or snap peas)
1 cup Cucumber (sliced)

For the Spicy Cream Sauce

1/2 cup Mayonnaise (or Greek yogurt)
2 tablespoons Sriracha Sauce (adjust to taste)
1 tablespoon Lime Juice (or lemon juice)
1 tablespoon Honey (or agave syrup for vegan)
to taste Salt

Ingredient Notes (Substitutions, Healthy Swaps)

Soy sauce: use tamari for gluten-free; reduce salt elsewhere if your tamari is very salty.
Mayonnaise vs Greek yogurt: mayo gives richer mouthfeel; Greek yogurt lightens calories and adds tang.
Honey: swap agave for a vegan option, or use brown sugar in the sauce if needed.
Rice: jasmine rice gives fragrant, sticky texture. Use quinoa for more protein or cauliflower rice for low-carb.
Steak cut: flank is lean and slices thinly across the grain; ribeye is richer and more tender but higher in fat.
Sesame oil: a little goes a long way — it’s for flavor, not frying. Omit for a milder taste.
Garlic & ginger: fresh is best; if using ground ginger, use about 1/4 teaspoon.

Step-by-Step Instructions

Step 1 – Make the marinade and sauce

In a shallow bowl, whisk soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and a good grind of black pepper. Add the steak and turn to coat. Let it sit 10–15 minutes at room temperature while you prep veggies.
In a small bowl, whisk mayonnaise, sriracha, lime juice, and honey until smooth. Taste and adjust sriracha or honey. Season the sauce lightly with salt.
Visual cue: marinade should look glossy and slightly syrupy from the brown sugar.

Step 2 – Prep rice and vegetables

If using leftover rice, fluff and warm slightly. Slice cucumbers, shred carrots, and chop green onions. Keep veggies chilled until assembly to retain crunch.
Pro cue: Cold veggies contrast nicely with hot steak and rice — don’t warm them.

Step 3 – Sear the steak

Heat a heavy skillet or cast-iron pan over medium-high heat with vegetable oil until shimmering. Remove steak from marinade, letting excess drip off (reserve marinade). Sear the steak 2–4 minutes per side depending on thickness and desired doneness.
Pro cue: Look for a deep brown crust before flipping; don’t move the steak too often.

Step 4 – Finish the glaze

Lower heat to medium, pour the reserved marinade into the pan and let it bubble for 30–60 seconds to reduce slightly, spooning it over the steak to glaze. Remove steak and rest 5 minutes before slicing thinly against the grain.
Visual cue: the glaze should thicken enough to coat a spoon lightly.

Step 5 – Assemble the bowls

Divide rice between bowls. Fan sliced steak over rice, drizzle spicy cream sauce, and add shredded carrots, cucumber slices, and green onions. Add extra sriracha or sesame oil if desired.
Pro cue: Slice steak thin to keep each bite tender and easy to eat in a bowl.

Step 6 – Serve and enjoy

Serve immediately while steak is warm and rice is fluffy. Let diners add more sauce to taste.
Visual cue: glossy steak, bright veggies, and a ribbon of creamy sauce finish the bowl.

Pro Tips for Success

Bring steak to room temperature for even cooking and quicker sear.
Pat the steak dry before searing to promote a better crust.
Use a hot, well-oiled pan and avoid overcrowding to keep browning consistent.
Let the steak rest 5 minutes to retain juices; slice against the grain to maximize tenderness.
Reduce reserved marinade until slightly thickened and bubbling to remove raw flavor.
Taste the sauce before adding salt — mayo and soy can add enough sodium.
If using cauliflower rice, warm it briefly to remove excess moisture before assembling.

Flavor Variations

Optional Korean-style: add 1 teaspoon gochujang to the sauce for deeper umami and spice.
Optional Citrus twist: replace lime juice with orange juice for a sweeter, brighter sauce.
Optional Sesame crunch: sprinkle toasted sesame seeds over bowls at the end for nuttiness.
Optional Veg-forward: swap steak for marinated and grilled tofu to make a vegetarian bowl (use tamari and agave).
Optional Smoky: finish with a dash of smoked paprika in the marinade for a subtle smoky note.
Optional Pickled touch: quick-pickle the cucumbers in rice vinegar and a pinch of sugar for 10 minutes for brightness.

Serving Suggestions

Serve with kimchi or quick-pickled radish for a Korean-inspired side.
Add a soft-cooked egg on top for extra richness and protein.
Pair with a simple green salad and sesame-ginger dressing for a balanced plate.
Offer extra lime wedges and sriracha at the table for guests to customize heat.
For a picnic, pack components separately and assemble right before eating.
Great for tacos: swap rice for tortillas for a Korean-steak taco night.

Make-Ahead, Storage & Reheating

Make-ahead: marinate steak up to 2 hours in the fridge; prep and store sauce, rice, and veggies separately.
Store: keep steak, sauce, rice, and veggies in separate airtight containers in the fridge. Use within 3–4 days.
Reheating: gently reheat steak in a skillet over medium heat with a splash of water or reserved glaze to avoid drying. Reheat rice in microwave covered with a damp paper towel for 60–90 seconds. Do not microwave creamy sauce; instead, whisk briefly to recombine and serve chilled or at room temp.
Texture note: cucumbers and carrots are best fresh; they soften if stored mixed with the sauce.

Storage and Freezing Instructions

Freezing is not recommended for assembled bowls — the mayo-based sauce and cucumber texture suffer.
You can freeze cooked steak (without sauce) wrapped well for up to 2 months; thaw overnight in the fridge and warm gently.
Cooked rice freezes well for up to 2 months; thaw and reheat with a splash of water to revive texture.
For best results, freeze components separately and assemble after thawing and reheating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~680 kcal | ~42 g | ~55 g | ~32 g | ~3 g | ~1,200 mg

Estimates vary by brands and portions.

FAQ About Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Q: My sauce is too thick — how do I thin it?
A: Whisk in a teaspoon of water or lime juice at a time until you reach the desired consistency.

Q: The glaze reduced too quickly and burned — what went wrong?
A: You likely had the heat too high. Reduce to medium and stir constantly when reducing the reserved marinade.

Q: Can I use pre-cooked or leftover steak?
A: Yes — slice leftover steak thin, warm gently in a skillet with a splash of the glaze, then assemble.

Q: How do I avoid a rubbery steak?
A: Do not overcook; thin slices cook fast. Rest the steak and slice against the grain for tenderness.

Q: Is there a low-sodium option?
A: Use low-sodium soy sauce and reduce added salt. Taste the sauce before salting.

Q: My rice gets sticky or dry — how can I fix it?
A: For sticky rice, fluff with a fork and serve warm; for dry rice, sprinkle a little hot water and cover to steam for a minute.

TastyInspo Notes

Finish with a light drizzle of sesame oil for aroma — a little goes a long way.
For a glossy, restaurant-style finish, brush the steak with the reduced marinade just before slicing.
Serve on hot bowls to keep rice warm longer and elevate the eating experience.
Garnish with a sprinkle of chopped green onion and toasted sesame seeds for color and crunch.
Offer small ramekins of extra sauce so guests can control cream and heat.

Troubleshooting

Bland flavor: boost sauce with a pinch more soy sauce, a squeeze of lime, or a touch more honey to balance.
Steak overcooked: reduce sear time and check with feel; remove pan from heat a touch early — carryover cooking will finish it.
Sauce too watery: reduce it longer in the pan or add a small amount of mayo to thicken.
Marinade burns in pan: remove steak before reducing the marinade too far; simmer on medium and stir to prevent burning.
Veggies soggy: keep them separate from sauce until serving to stay crisp.
Rice clumpy: fluff with a fork and reheat with a damp towel in microwave or steam briefly.

Final Thoughts

This bowl is a reliable, fast way to get bold Korean-inspired flavors on the table with minimal fuss. The balance of savory steak, fresh vegetables, and creamy spicy sauce makes it a repeat favorite for weeknights and meal prep. Try the simple swaps and tips to make it your own — the method is forgiving and built for flavor.

Conclusion

If you want a similar recipe idea or different plating tips, check this detailed version of Korean BBQ Steak Rice Bowls – Foodie With Family for inspiration and serving variations.