Can I Make Korean BBQ Steak Rice Bowls Ahead of Time?

Absolutely , You can: Marinate the steak up to 24 hours ahead. Prep all veggies in advance. Cook rice and refrigerate for up to 4 days. Store components separately and assemble when ready. Perfect for work lunches.

Can I Substitute the Flank Steak?

Yes! , If flank steak isn’t available, try: Sirloin Ribeye Skirt steak Each brings a slightly different texture and richness, but all work beautifully in Korean BBQ Steak Rice Bowls.

How Can I Make It Low-Carb?

Swap jasmine rice for: Cauliflower rice Shredded cabbage Quinoa (for higher protein option) You’ll still get all that bold Korean BBQ flavor without the extra carbs.

How Spicy Is the Spicy Cream Sauce?

That’s completely up to you. Start with a small amount of sriracha and add more gradually. If you accidentally go too spicy, stir in extra mayo or a touch more honey to balance it out. Cooking is flexible — not a final exam.

How to Store Leftovers ?

Store steak, rice, veggies, and sauce separately in airtight containers. Refrigerator: Up to 4 days. Reheat steak and rice gently in the microwave. Add fresh sauce and toppings after reheating. Leftovers might taste even better the next day because the flavors deepen.

Korean BBQ Steak Rice Bowls – Irresistible 30-Minute Comfort

Name: Korean BBQ Steak Rice Bowls
Prep time: 15 min
Cook time: 10 min
Total time: PT-492038H39M17S
Cuisine: Korean
Ingredients: 1 ½ lbs flank steak (or sirloin/ribeye); 2 tbsp vegetable oil; 1 tbsp sesame oil; ¼ cup soy sauce; 2 tbsp brown sugar (or honey); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated (or ½ tsp ground ginger); ½ tsp black pepper; 3 cups cooked jasmine rice; 3 green onions, chopped; 1 cup shredded carrots; 1 cucumber, thinly sliced; 1 tbsp sesame seeds (optional garnish); ½ cup mayonnaise (or Greek yogurt); 1–2 tbsp sriracha (to taste); 1 tbsp lime juice; 1 tbsp honey (or agave); ¼ tsp salt

Description

Korean BBQ Steak Rice Bowls are loaded with tender marinated flank steak, fluffy jasmine rice, crisp fresh vegetables, and a creamy spicy sriracha sauce. This sweet-and-savory bowl delivers bold Korean-inspired flavors in a quick, family-friendly dinner that tastes like takeout—but better.

Ingredients

Scale

For the Steak Marinade

1 ½ lbs flank steak (or sirloin/ribeye)
2 tbsp vegetable oil
1 tbsp sesame oil
¼ cup soy sauce
2 tbsp brown sugar (or honey)
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or ½ tsp ground ginger)
½ tsp black pepper

For the Rice Bowls

3 cups cooked jasmine rice
3 green onions, chopped
1 cup shredded carrots
1 cucumber, thinly sliced
1 tbsp sesame seeds (optional garnish)

For the Spicy Cream Sauce

½ cup mayonnaise (or Greek yogurt)
1–2 tbsp sriracha (to taste)
1 tbsp lime juice
1 tbsp honey (or agave)
¼ tsp salt

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Instructions

Marinate the Steak:
In a bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Add flank steak and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Prepare the Spicy Cream Sauce:
In a small bowl, whisk mayonnaise, sriracha, lime juice, honey, and salt. Adjust spice level to taste. Refrigerate until ready to use.
Cook the Steak:
Preheat a grill pan or skillet over medium-high heat. Remove steak from marinade and cook 4–5 minutes per side for medium-rare (internal temp 130°F). Adjust time for desired doneness.
Rest and Slice:
Let steak rest 5 minutes. Slice thinly against the grain for maximum tenderness.
Assemble the Bowls:
Divide cooked jasmine rice among bowls. Top with sliced steak, shredded carrots, cucumber, and green onions.
Finish and Serve:
Drizzle generously with spicy cream sauce and sprinkle with sesame seeds if desired. Serve immediately.

Notes

For a low-carb option, substitute cauliflower rice.

Steak can be grilled outdoors for extra smoky flavor.

Store leftovers separately in airtight containers for up to 4 days.

Sauce can be made 2 days ahead for easy meal prep.

Add kimchi or pickled veggies for extra authentic flavor.

Prep Time: 15 minutes (+ 30 minutes marinating)
Cook Time: 10 minutes
Category: Dinner
Method: Grilling / Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 95 mg