Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 lb Beef; 1 tsp Garlic powder; 1/2 tsp Onion powder; 1 tbsp Honey; 1/2 cup Mayonnaise; 1 tbsp Soy sauce; 1 tbsp Sriracha; 1 cup Rice, cooked white; 1/4 tsp Black pepper; 1 tbsp Gochujang; 1/2 tsp Salt; 1 tsp Sesame oil; 1/4 cup Sour cream

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why make this recipe

This bowl gives you bold Korean BBQ flavors with a creamy spicy sauce. It is quick to make and fills you up. You can cook it on a pan or grill. It is a good weeknight meal and works for meal prep too.

introduction

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce mix sweet, spicy, and savory tastes. You get tender beef, warm rice, and a simple cream sauce. If you like rich steak meals, try the juicy steak with creamy garlic sauce for another easy idea.

how to make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Marinate the beef briefly, cook rice, make the sauce, then cook and slice the steak. Assemble the bowl with rice, sliced steak, and the sauce on top. For a similar quick steak method, see the cracked garlic steak tortellini recipe to learn simple steak cooking tips you can use here.

Ingredients :

1 lb Beef
1 tsp Garlic powder
1/2 tsp Onion powder
1 tbsp Honey
1/2 cup Mayonnaise
1 tbsp Soy sauce
1 tbsp Sriracha
1 cup Rice, cooked white
1/4 tsp Black pepper
1 tbsp Gochujang
1/2 tsp Salt
1 tsp Sesame oil
1/4 cup Sour cream

Directions :

Season the beef with garlic powder, onion powder, honey, black pepper, gochujang, and salt. Marinate for 10 minutes.
Cook the rice according to package instructions.
In a bowl, mix mayonnaise, soy sauce, Sriracha, and sesame oil to create the spicy cream sauce.
Cook the beef on a grill or pan over medium-high heat for 4-5 minutes on each side or until desired doneness.
Slice the beef thinly.
To assemble, place cooked rice in a bowl, top with sliced beef, and drizzle with the spicy cream sauce.
Serve with a dollop of sour cream.

how to serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Serve warm bowls with extra sauce on the side. Add sliced green onions, sesame seeds, or a steamed vegetable for color. Offer soy sauce or extra Sriracha for people who want more heat.

how to store Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Cool the steak and rice before storing. Put rice and beef in airtight containers and keep in the fridge for up to 3 days. Store the spicy cream sauce in a separate small container for up to 4 days. Reheat the beef and rice in a pan or microwave and add cold sauce after warming.

tips to make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Cut the beef thin so it cooks fast and stays tender.
Do not overcook the steak; check after 4 minutes per side.
Mix the sauce well and taste; adjust Sriracha for spice.
For a different protein or a lighter option, try a fish recipe like baked cod with coconut lemon cream sauce and pair it with rice.

variation (if any)

Swap beef for sliced chicken or tofu.
Use brown rice or cauliflower rice for a low-carb option.
Add pickled vegetables or kimchi for more tang and crunch.

FAQs

Q: Can I marinate the beef longer?
A: Yes. You can marinate up to 2 hours in the fridge for more flavor.

Q: Is gochujang necessary?
A: Gochujang adds depth and heat. You can reduce or skip it, but the taste will change.

Q: Can I make the sauce ahead?
A: Yes. The sauce keeps well in the fridge for 3–4 days in a sealed container.

Q: How do I reheat without drying the beef?
A: Reheat gently in a pan with a small splash of water or low heat in the microwave covered for short bursts.

Conclusion

For another clear step-by-step take on this bowl, see this detailed version of Korean BBQ Steak Rice Bowls – Foodie With Family.
You can also compare notes with this similar recipe at Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.