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Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Flavor-packed Korean BBQ steak served over fluffy rice and finished with a creamy, mildly spicy sauce. A quick and satisfying bowl perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired, Korean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Korean BBQ Steak
  • 1.5 lb Flank steak or sirloin thinly sliced
  • 0.33 cup Soy sauce low sodium
  • 2 tbsp Brown sugar
  • 1 tbsp Sesame oil
  • 3 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tbsp Rice vinegar
Spicy Cream Sauce
  • 0.5 cup Mayonnaise
  • 0.25 cup Heavy cream
  • 2 tbsp Sriracha adjust to taste
  • 0.5 tsp Garlic powder
For Serving
  • 3 cups Cooked white rice jasmine or short-grain
  • 2 stalks Green onions sliced
  • 1 tbsp Sesame seeds

Equipment

  • Large Skillet
  • Mixing bowls
  • Rice Cooker or Saucepan

Method
 

Instructions
  1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Add sliced steak and toss to coat. Marinate for 10–20 minutes.
  2. Whisk together mayonnaise, heavy cream, sriracha, and garlic powder to make the spicy cream sauce. Refrigerate until ready to use.
  3. Heat a skillet over medium-high heat with a little oil. Cook the steak in batches for 2–3 minutes per side until caramelized and cooked through.
  4. Divide rice into bowls. Top with steak, drizzle with spicy cream sauce, and garnish with green onions and sesame seeds. Serve warm.

Notes

Slice the steak against the grain for best tenderness. Adjust the spice level by increasing or reducing the sriracha in the sauce.