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Korean BBQ Steak Bowls

These Korean BBQ Steak Bowls are packed with bold flavors, featuring marinated flank steak, fresh veggies, and a spicy cream sauce, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb Flank steak
  • 1/4 cup Soy sauce, gluten-free Use tamari for gluten-free version
  • 1 tbsp Honey
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • Black pepper to taste
  • 1 tsp Sesame oil
For the Bowl
  • 1 cup Carrots Sliced
  • 1 cup Cucumber Sliced
  • 2 tbsp Vegetable oil For cooking the steak
  • 2 cups Jasmine rice, cooked
  • 1/4 cup Green onions Chopped, for garnish
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise
  • 1 tbsp Lime juice
  • 2 tbsp Sriracha sauce Adjust to taste
Additional Seasoning
  • 2 tbsp Brown sugar
  • Salt to taste

Method
 

Marinate the Steak
  1. Marinate the flank steak with soy sauce, honey, garlic, ginger, black pepper, and sesame oil for at least 30 minutes.
Cook the Steak
  1. 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.
  2. Remove from heat and let it rest before slicing.
Prepare the Spicy Cream Sauce
  1. In a bowl, mix mayonnaise, lime juice, and Sriracha sauce. Adjust spiciness according to taste.
Prepare the Rice
  1. Prepare the rice according to package instructions.
Assemble the Bowls
  1. In serving bowls, layer the cooked rice, sliced steak, carrots, and cucumber.
  2. Drizzle the spicy cream sauce over the top and garnish with chopped green onions.

Notes

Slice the steak thin across the grain for soft bites. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sauce separate if you want the veggies fresh.