Korean BBQ Steak Rice Bowls
These savory Korean BBQ Steak Rice Bowls feature marinated steak, warm rice, crisp veggies, and a tangy spicy cream sauce, perfect for a quick weeknight dinner.
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.
Notes
For optimal flavor, marinate the steak for up to 4 hours. Store leftovers separately for the best texture.