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A vibrant Korean BBQ steak rice bowl with cucumbers, kimchi, and a drizzle of spicy cream sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 720
Ingredients Method

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups jasmine rice, dry
  • 1/2 cup mayonnais e
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon fresh lime juice
  • 1 cup cucumber , thinly sliced
  • 1/2 cup kimchi , chopped
  • 2 green onions , thinly sliced
  • 1 tablespoon toasted sesame seeds

Method
 

  1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger until sugar is dissolved.
  2. Add sliced steak to the marinade, toss to coat, and refrigerate for 20 minutes.
  3. Rinse jasmine rice until water runs clear, then cook according to package instructions.
  4. In a small bowl, combine mayonnaise, Sriracha, and lime juice; whisk until smooth and set aside.
  5. Heat a heavy-bottomed skillet or wok over high heat with a teaspoon of oil.
  6. Remove steak from marinade and sear in batches for 2 to 3 minutes per side until caramelized and cooked through.
  7. Divide cooked rice among four bowls.
  8. Arrange seared steak, sliced cucumbers, and kimchi over the rice.
  9. Drizzle the spicy cream sauce over the steak and garnish with green onions and sesame seeds.