Korean BBQ Steak Bowls

why make this recipe

Korean BBQ Steak Bowls are full of bold flavor. They are fast to make and great for weeknight dinners. The bowls mix savory steak, fresh veggies, and a spicy cream sauce that many people like.

introduction

This recipe uses flank steak marinated in soy, garlic, and ginger. You cook the steak, slice it, and serve it over rice with carrots and cucumber. If you like bowl meals, you might also enjoy this crispy Japanese katsu bowls for another simple dinner idea.

how to make Korean BBQ Steak Bowls

Marinate the steak first so it gets a strong taste. Cook rice while the steak rests after cooking. Slice the steak thin so each bite is tender. For a similar steak idea with a creamy sauce, see this juicy steak with creamy garlic sauce recipe for more tips.

Ingredients :

• 1 lb Flank steak
• 1 cup Carrots
• 1 cup Cucumber
• 2 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Green onions
• 1 tbsp Honey
• 1 tbsp Lime juice
• 1/2 cup Mayonnaise
• 1/4 cup Soy sauce, gluten-free
• 2 tbsp Sriracha sauce
• 2 cups Jasmine rice, Cooked
• Black pepper to taste
• 2 tbsp Brown sugar
• Salt to taste
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil

Directions :

1. Marinate the flank steak with soy sauce, honey, garlic, ginger, black pepper, and sesame oil for at least 30 minutes.
2. In a skillet over medium-high heat, add vegetable oil and cook the marinated steak for 4-5 minutes on each side or until cooked to your desired doneness. Remove from heat and let it rest before slicing.
3. Prepare the spicy cream sauce by mixing mayonnaise, lime juice, and Sriracha sauce in a bowl. Adjust spiciness according to taste.
4. Prepare the rice according to package instructions.
5. In serving bowls, layer the cooked rice, sliced steak, carrots, and cucumber.
6. Drizzle the spicy cream sauce over the top and garnish with chopped green onions. Serve immediately.

how to serve Korean BBQ Steak Bowls

Serve the bowl warm. Add the spicy cream sauce last so the veggies stay crisp. For a full weeknight meal idea that also feeds a group, try pairing with this BBQ ranch chicken casserole as a side or alternate main.

how to store Korean BBQ Steak Bowls

Cool any leftovers quickly. Put steak and rice in an airtight container and store in the fridge up to 3 days. Keep the sauce separate if you want the veggies fresh. Reheat gently in a pan or microwave.

tips to make Korean BBQ Steak Bowls

• Slice the steak thin across the grain for soft bites.
• Marinate at least 30 minutes for better flavor.
• Use warmed rice so the bowl feels fresh.
• Make the sauce to taste—more Sriracha for heat, more mayo for mild creaminess.
• Pat the steak dry before cooking so it browns well.

variation (if any)

• Use sirloin or skirt steak if you don’t have flank steak.
• Add sesame seeds or chopped cilantro as garnish.
• Swap jasmine rice for brown rice or quinoa for more fiber.
• Use a yogurt-based sauce for a lighter option.

FAQs

Q: Can I use another cut of beef?
A: Yes. Sirloin, skirt, or hanger steak work well. Adjust cooking time for thickness.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce (tamari) as listed in the ingredients.

Q: How spicy is the sauce?
A: The spice level depends on how much Sriracha you add. Start with less and add more if you like heat.

Q: Can I prep parts ahead?
A: Yes. Marinate the steak and chop veggies a few hours ahead. Keep sauce in a jar in the fridge.

Q: How long do leftovers last?
A: Stored in the fridge in an airtight container, they last up to 3 days.

Conclusion

For another creative take on Korean-style steak bowls with a video, check this Half Baked Harvest Korean Bulgogi BBQ Steak Bowls + Video recipe. To see a version with a spicy sesame dressing and serving ideas, read the Pinch of Yum Korean BBQ Steak Bowls with Spicy Sesame Dressing post.

Korean BBQ Steak Bowls

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• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

Boldly flavored Korean BBQ Steak Bowls with marinated flank steak, fresh veggies, and a spicy cream sauce served over rice.

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Ingredients

• 1 lb Flank steak
• 1 cup Carrots
• 1 cup Cucumber
• 2 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Green onions
• 1 tbsp Honey
• 1 tbsp Lime juice
• 1/2 cup Mayonnaise
• 1/4 cup Soy sauce, gluten-free
• 2 tbsp Sriracha sauce
• 2 cups Jasmine rice, Cooked
• Black pepper to taste
• 2 tbsp Brown sugar
• Salt to taste
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil

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Instructions

1. Marinate the flank steak with soy sauce, honey, garlic, ginger, black pepper, and sesame oil for at least 30 minutes.
2. In a skillet over medium-high heat, add vegetable oil and cook the marinated steak for 4-5 minutes on each side or until cooked to your desired doneness. Remove from heat and let it rest before slicing.
3. Prepare the spicy cream sauce by mixing mayonnaise, lime juice, and Sriracha sauce in a bowl. Adjust spiciness according to taste.
4. Prepare the rice according to package instructions.
5. In serving bowls, layer the cooked rice, sliced steak, carrots, and cucumber.
6. Drizzle the spicy cream sauce over the top and garnish with chopped green onions. Serve immediately.

Notes

Slice the steak thin across the grain for soft bites. Marinate at least 30 minutes for better flavor. Use warmed rice for freshness. Adjust Sriracha for spice preference.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Korean BBQ, Steak Bowls, Weeknight Dinner, Bowl Meal, Gluten-Free