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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a bold, flavor-packed dish featuring marinated steak, fluffy jasmine rice, and a zesty Sriracha mayo drizzle. It’s a quick, satisfying weeknight dinner that feels like takeout—but better.

Ingredients

  • For the marinade:
  • Steak (flank, sirloin, or ribeye)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • For the bowls:
  • 2 cups cooked jasmine or white rice
  • 2 green onions, chopped
  • For the spicy cream sauce:
  • ½ cup mayonnaise
  • 1–2 tablespoons Sriracha (to taste)
  • 1 tablespoon lime juice

Instructions

  1. Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add steak, coat well, cover, and marinate in the fridge for 15–30 minutes.
  2. Cook the Rice: While the steak marinates, cook the rice according to package instructions.
  3. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 4–5 minutes per side for medium-rare. Let rest, then slice thinly against the grain.
  4. Make the Sauce: Mix mayonnaise, Sriracha, and lime juice in a small bowl until smooth. Adjust spice to taste.
  5. Assemble: Add rice to each bowl, top with sliced steak, drizzle with spicy cream sauce, and sprinkle with green onions.

Notes

  • Add sautéed veggies (like bok choy, broccoli, or shredded carrots) for extra nutrients.
  • Swap steak with grilled chicken or tofu for variety.
  • Use gochujang or sweet chili sauce to adjust heat.
  • Add kimchi or pickled cucumbers for a tangy twist.

Nutrition

Find it online: https://cookedbymaya.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce/