Korean BBQ Steak Rice Bowls

Korean BBQ steak rice bowls with spicy cream sauce are my go—to when I want something both comforting and packed with bold flavors. Sweet and savory marinated steak sits on fluffy jasmine rice, with crisp vegetables and a creamy kick of heat drizzled on top. This combination never fails to satisfy cravings for takeout but tastes even fresher at home.

My family always requests this for Friday dinners and everyone likes their own extra sauce drizzle or extra veggies which makes this meal a real crowd pleaser.

Ingredients

• Flank steak: brings a rich beefy flavor and stays tender when sliced thin choose one with good marbling for best results
• Soy sauce: creates the base of the marinade pick low sodium if you want to reduce salt
• Sesame oil: supplies a toasted nutty aroma always use toasted sesame oil for depth
• Brown sugar: balances salt and amps up the caramelization on the steak
• Garlic and ginger: freshly minced or grated add pungency and brightness in the marinade
• Jasmine rice: is fluffy and slightly floral make sure to rinse for a light non sticky texture
• Mixed vegetables: carrots bell peppers broccoli give a crunch and colorful nutrition use whatever fresh veggies look brightest
• Vegetable oil: is neutral and works for a quick sauté
• Sour cream: forms the creamy base for the spicy sauce use full fat for richness
• Sriracha sauce: provides heat and tang add more or less to match your spice level
• Lime juice: brings tanginess use fresh limes for zip
• Honey: softens the heat and brightens the sauce a mild local honey works beautifully
• Salt and pepper: final seasoning elements adjust for taste
• Sesame seeds and green onions: add crunch and freshness for finishing

Instructions

Marinate the Steak:

Combine soy sauce sesame oil brown sugar garlic and ginger in a bowl. Stir until the sugar dissolves then add the flank steak. Toss until coated evenly. Cover and refrigerate at least thirty minutes or up to two hours if you have time. Marinating helps tenderize the steak and infuses each bite with craveable flavor.

Prepare the Rice:

Cook your jasmine rice following package instructions. For fluffiest results rinse well before cooking and let it sit covered for five minutes after cooking. Fluff the rice gently with a fork.

Make the Spicy Cream Sauce:

Whisk together sour cream Sriracha lime juice honey salt and pepper in a small bowl. Taste and adjust Sriracha if you want more heat. Chill until ready to serve to let the flavors meld.

Cook the Steak:

Heat a grill pan or skillet until very hot. Remove the steak from the marinade letting any extra drip off to avoid burning. Sear three to five minutes per side for medium rare or longer if preferred. Letting a good crust form deepens the flavor.

Rest and Slice the Steak:

Place steak on a cutting board and rest five minutes to keep the juices in. Slice thinly against the grain for ultra tender pieces.

Sauté the Vegetables:

Return your pan to medium high heat and add a little vegetable oil. Toss in vegetables starting with the ones that take longest carrots or broccoli and add quicker cooking vegetables last. Sauté five to seven minutes just until tender crisp.

Assemble the Bowls:

Start with a generous layer of jasmine rice in each bowl. Arrange sliced steak and bright veggies on top. Drizzle plenty of spicy cream sauce over everything.

Garnish:

Finish each bowl with a sprinkle of sesame seeds and sliced green onions adding crunch and fresh flavor.

Meal prep friendly keeps texture and flavor for leftovers. The spicy cream sauce is my personal obsession I sometimes double it so I can dip veggies or spoon it over other dishes. When I first tested this recipe my kids surprised me by asking for more sauce on theirs. Now it is always the star at family dinners.

Storage Tips

Store leftovers in separate airtight containers rice steak veggies and sauce all last up to three days refrigerated. Reheat gently in the microwave or a skillet for the best texture. Assemble only when ready to eat to keep the vegetables crisp and the rice fluffy.

Ingredient Substitutions

Swap the steak for thin sliced chicken thighs tofu or even shrimp if you want a lighter or vegetarian option. Brown rice or cauliflower rice make a great base if you prefer extra fiber or fewer carbs. Greek yogurt works in place of sour cream for a lighter spicy cream sauce.

Serving Suggestions

Serve each bowl as is or set out toppings like extra lime wedges more Sriracha crushed peanuts or pickled veggies for a festive customizable spread. Korean side dishes like kimchi or a simple cucumber salad work perfectly alongside.

Cultural Inspiration

Korean barbecue is all about communal eating bold seasonings and playful textures. This bowl brings those flavors home in a way that is easy any night of the week and you can mix in whatever veggies or marinated meat you love. It is not traditional but absolutely inspired by the balance found in classic Korean dishes.

Seasonal Adaptations

Add grilled zucchini and eggplant in summer for a smoky touch. Stir in roasted sweet potatoes in fall for more warmth. Top with shredded cabbage or radish salad for extra crunch in spring.

Success Stories

Friends always ask for this recipe after trying it. Once I brought these rice bowls to a backyard barbecue and they were the first dish gone. My secret was making extra sauce for dipping everything else too.

Freezer Meal Conversion

Slice the marinated raw steak and freeze in portions for easy weeknight meals. Thaw overnight and cook fresh for the best texture. Cooked rice and sautéed vegetables can also be frozen just keep the sauce separate and fresh for the biggest flavor pop when serving.

When I first made these bowls I learned the hard way that rushing the steak led to chewy pieces. Taking that extra rest makes all the difference in tenderness.

Common Recipe Questions

→ What cut of steak works best for this dish?

Flank steak is ideal as it absorbs marinades well and cooks quickly, remaining tender when sliced thinly across the grain.

→ Can I substitute jasmine rice with another grain?

Absolutely, brown rice, white rice, or quinoa can work well if jasmine rice isn't available or if you prefer a different texture.

→ How can I adjust the spiciness level of the sauce?

Control the heat by using more or less Sriracha. Add gradually and taste until it reaches your desired level of spiciness.

→ Are there other vegetables that pair well in the bowl?

Snap peas, mushrooms, or zucchini make great alternatives or additions, depending on what you have on hand or prefer.

→ What garnishes add extra flavor or texture?

Sesame seeds add crunch, while green onions provide freshness. Try adding pickled cucumbers or a hint of lime zest for extra zip.