A quick hello to your new favorite weeknight bowl
These Korean BBQ Steak Rice Bowls are fast, bold, and easy to make. Warm rice, savory marinated steak, crisp veggies, and a tangy spicy cream sauce come together in one bowl. If you like simple bowl dinners, you might also enjoy this chicken satay crispy rice salad bowl for another fresh idea: Chicken Satay Crispy Rice Salad Bowls with Peanut Sauce.
What makes this bowl worth cooking tonight
This dish cooks quickly, uses few ingredients, and feeds a crowd or makes great leftovers. The marinade is simple but full of flavor, and the spicy cream sauce gives a bright kick that balances the rich steak. It’s flexible — swap vegetables or add more heat easily.
Step-by-step: How to make Korean BBQ Steak Rice Bowls
- Cook the rice according to package instructions.
- Marinate the steak in soy sauce, minced garlic, grated ginger, and sesame oil for at least 30 minutes.
- Grill or sear the steak to your desired doneness, then let it rest before slicing.
- In a bowl, mix sour cream, Sriracha, and lime juice for the spicy cream sauce.
- Assemble the rice bowls by placing a serving of rice at the bottom, topping it with sliced steak, and drizzling with the spicy cream sauce.
- Garnish with chopped green onions and any additional vegetables if desired.
What you need (Ingredients)
- Steak
- Rice
- Soy sauce
- Garlic (minced)
- Ginger (grated)
- Green onions (chopped)
- Spicy cream sauce (sour cream, Sriracha, lime juice)
- Sesame oil
- Vegetables (like bell peppers and carrots)
Quick tips for serving these bowls
Serve bowls hot. Spoon rice into bowls, add sliced steak on top, and drizzle the spicy cream sauce. Add raw or cooked vegetables for color and crunch. For extra texture, sprinkle toasted sesame seeds or crushed peanuts.
How to keep them fresh (Storage)
Cool leftover bowls to room temperature, then store components separately if possible. Rice and steak can go in airtight containers in the fridge for 3–4 days. The spicy cream sauce keeps well in the fridge for up to 5 days. Reheat steak gently in a pan or microwave to avoid overcooking.
Simple tricks to make this even better
- Marinate longer (up to 4 hours) for deeper flavor.
- Let the steak rest 5–10 minutes before slicing to keep juices in.
- Use high heat to get a good sear on the steak for extra flavor.
- Mix some sesame oil or a drop of soy sauce into your rice for more flavor.
Easy variations to try
- Use thinly sliced ribeye for quick cooking or flank steak for more chew.
- Swap sour cream in the spicy sauce for Greek yogurt for a tangier, lighter sauce.
- Make it vegetarian by using marinated tofu or portobello instead of steak.
- For a citrus boost, add extra lime zest to the sauce.
Nutrition snapshot (estimate)
Per serving (estimate): 500–700 calories, depending on steak cut and portion sizes. Protein 30–45 g, carbs 45–60 g, fat 15–30 g. Exact values depend on ingredient amounts and choices.
Family-friendly serving ideas
- Make a build-your-own bowl station: rice, steak, veggies, sauce, and garnishes. Kids can choose what they like.
- Serve smaller portions for children with extra plain rice and mild sauce on the side.
- Use thinly sliced steak for easier chewing if serving to younger family members. You might also like this cilantro lime steak bowl as another family favorite: Cilantro Lime Steak Bowls.
What pairs well with these bowls
- A simple cucumber salad or quick kimchi for tang and crunch.
- Steamed or roasted vegetables like broccoli or bok choy.
- A light beer, cold green tea, or a crisp white wine for dinner.
For another bowl-style option with different flavors, check out this chicken satay crispy rice salad bowl: Chicken Satay Crispy Rice Salad Bowls.
Frequently asked questions
Q: How long should I marinate the steak?
A: At least 30 minutes is fine. For deeper flavor, marinate 2–4 hours in the fridge.
Q: Can I make the sauce milder?
A: Yes. Reduce the Sriracha or replace it with a mild chili sauce. You can also mix in more sour cream or yogurt.
Q: Can I use ground beef instead of steak?
A: Yes. Cook seasoned ground beef and use it as the protein. The flavor will change but the bowl will still be tasty.
Q: Can I freeze leftovers?
A: You can freeze cooked steak and rice, but texture may change. Freeze for up to 2 months and thaw in the fridge before reheating.
Q: What vegetables work best?
A: Bell peppers, carrots, cucumbers, scallions, and steamed greens all work well.
Conclusion
If you want recipe ideas or variations, see this version of Korean BBQ Steak Rice Bowls for another take: Korean BBQ Steak Rice Bowls – Foodie With Family. For a video-guided bulgogi-style bowl, try this helpful recipe: Korean Bulgogi BBQ Steak Bowls + Video. – Half Baked Harvest. If you like the spicy cream sauce idea, you may enjoy this related bowl recipe: Korean BBQ Yum Yum Rice Bowls Recipe – Pinch of Yum.
Korean BBQ Steak Rice Bowls
Ingredients
For the Rice and Steak
- 1 cup Rice Cook according to package instructions.
- 1 lb Steak Use ribeye or flank steak.
- 1/4 cup Soy sauce For marinating the steak.
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tbsp Sesame oil
For the Spicy Cream Sauce
- 1 cup Sour cream
- 2 tbsp Sriracha Adjust according to spice preference.
- 1 tbsp Lime juice
For Garnishing and Additional Veggies
- 1/4 cup Green onions (chopped) For garnish.
- 2 cups Vegetables (like bell peppers and carrots) Use raw or cooked veggies for crunch.
Instructions
Preparation
- Cook the rice according to package instructions.
- Marinate the steak in soy sauce, minced garlic, grated ginger, and sesame oil for at least 30 minutes.
Cooking
- Grill or sear the steak to your desired doneness, then let it rest before slicing.
- In a bowl, mix sour cream, Sriracha, and lime juice for the spicy cream sauce.
Assembly
- Assemble the rice bowls by placing a serving of rice at the bottom, topping it with sliced steak, and drizzling with the spicy cream sauce.
- Garnish with chopped green onions and any additional vegetables if desired.
