Introduction to Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and quick. That’s why I’m excited to share my Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This dish is a delightful blend of tender steak marinated in a savory Korean BBQ sauce, served over fluffy rice and topped with a zesty cream sauce. It’s perfect for those hectic weeknights when you want to impress your family without spending hours in the kitchen. Trust me, this recipe will become a favorite in your home!
Why You’ll Love This Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
This recipe is a game-changer for busy nights! It’s quick to prepare, taking just 45 minutes from start to finish. The flavors are out of this world, with the sweet and savory marinade perfectly complementing the creamy kick of sriracha. Plus, it’s versatile! You can easily customize it to suit your family’s tastes. Trust me, once you try these bowls, they’ll be on your dinner rotation for good!
Ingredients for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Gathering the right ingredients is key to making these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce a hit! Here’s what you’ll need:
- Flank steak: This cut is tender and flavorful, perfect for marinating and grilling.
- Soy sauce: Adds a savory depth to the marinade. Opt for low-sodium if you’re watching your salt intake.
- Brown sugar: Balances the saltiness of the soy sauce with a touch of sweetness.
- Sesame oil: This nutty oil enhances the dish’s flavor profile, giving it that authentic Korean touch.
- Garlic: Freshly minced garlic brings a robust aroma and taste to the marinade.
- Ginger: Grated ginger adds a warm, spicy note that complements the other flavors beautifully.
- Cooked rice: A fluffy base for your steak. You can use white, brown, or even cauliflower rice for a low-carb option.
- Sour cream: This creamy ingredient forms the base of the spicy cream sauce, adding richness.
- Sriracha sauce: For that spicy kick! Adjust the amount to suit your heat preference.
- Green onion: Chopped green onions add a fresh crunch and a pop of color to your bowls.
- Sesame seeds: These are optional but make for a lovely garnish that adds texture and visual appeal.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients! You can swap flank steak for chicken or tofu, and even play around with different sauces to make it your own.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Now that you have all your ingredients ready, let’s dive into making these delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! Follow these simple steps, and you’ll have a mouthwatering meal in no time.
Step 1: Prepare the Marinade
Start by mixing the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. Stir until the sugar dissolves completely. This marinade is the heart of your dish, infusing the steak with rich flavors. The aroma alone will make your kitchen feel like a cozy Korean BBQ joint!
Step 2: Marinate the Steak
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish, then let it marinate in the fridge for at least 30 minutes. If you have time, marinating for a few hours will deepen the flavors even more. Just remember, patience is key!
Step 3: Cook the Steak
Heat your grill or a skillet over medium-high heat. Once hot, remove the steak from the marinade, letting the excess drip off. Grill or pan-sear the steak for about 5-7 minutes on each side, depending on your desired doneness. I recommend medium-rare for the best tenderness. After cooking, let the steak rest for a few minutes before slicing it thinly against the grain. This step ensures every bite is juicy and flavorful!
Step 4: Make the Spicy Cream Sauce
While the steak is resting, it’s time to whip up the spicy cream sauce. In a separate bowl, combine the sour cream and sriracha sauce. Mix well until smooth. Taste it and adjust the sriracha to your liking. If you want a milder sauce, add less sriracha. This creamy concoction adds a delightful kick to your bowls!
Step 5: Assemble the Bowls
Now comes the fun part! Start with a generous scoop of cooked rice in each bowl. Top it with the sliced steak, then drizzle the spicy cream sauce over the top. Finish with a sprinkle of chopped green onions and sesame seeds for that extra flair. Your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are ready to be devoured!
Tips for Success
- Let the steak marinate longer for deeper flavor—up to 4 hours if you can!
- Use a meat thermometer to check doneness; 135°F for medium-rare is perfect.
- Don’t skip the resting time after cooking; it keeps the juices in!
- Feel free to add veggies like bell peppers or broccoli for extra nutrition.
- Make extra spicy cream sauce for dipping veggies or chips!
Equipment Needed
- Grill or Skillet: A grill gives that smoky flavor, but a skillet works just as well.
- Mixing Bowls: Use any size you have on hand for marinating and mixing sauces.
- Meat Thermometer: Optional, but great for checking steak doneness.
- Knife and Cutting Board: Essential for slicing the steak perfectly.
Variations
- Protein Swap: Try chicken thighs or shrimp instead of flank steak for a different flavor profile.
- Vegetarian Option: Substitute the steak with marinated tofu or tempeh for a plant-based delight.
- Spicy Twist: Add diced jalapeños or a splash of chili oil to the spicy cream sauce for an extra kick.
- Grain Alternatives: Use quinoa or farro instead of rice for a nutritious twist.
- Low-Carb Version: Serve the steak over a bed of sautéed zucchini noodles or cauliflower rice.
Serving Suggestions
- Pair your bowls with a side of steamed broccoli or snap peas for a colorful plate.
- A chilled cucumber salad adds a refreshing crunch that complements the dish.
- Serve with a light, fruity white wine or sparkling water for a delightful drink.
- Garnish with extra green onions and a lime wedge for a pop of color.
FAQs about Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is my go-to for its tenderness, you can also use sirloin or ribeye. Just remember that cooking times may vary based on the thickness of the cut.
How can I make this dish gluten-free?
To keep your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce gluten-free, simply use gluten-free soy sauce or tamari. It will still deliver that savory flavor without the gluten!
Can I prepare the marinade in advance?
Yes! You can mix the marinade a day ahead and store it in the fridge. Just add the steak when you’re ready to cook. This makes meal prep a breeze!
What can I serve with these rice bowls?
These bowls pair wonderfully with steamed vegetables or a light salad. You could also serve them with kimchi for an authentic Korean touch!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop for a quick meal later!
Final Thoughts
Cooking is more than just a task; it’s a way to connect with our loved ones. My Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring joy to the dinner table, transforming a busy night into a delightful culinary adventure. The combination of flavors and textures creates a meal that feels special, even on the most hectic days. Plus, the smiles on my family’s faces as they dig in make every minute spent in the kitchen worthwhile. I hope this recipe becomes a cherished part of your family’s mealtime traditions, just as it has in mine!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling or Pan-searing
- Cuisine: Korean
- Diet: Gluten Free
Description
A delicious and flavorful dish featuring tender steak marinated in Korean BBQ sauce, served over rice and topped with a spicy cream sauce.
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked rice
- 1/2 cup sour cream
- 2 tbsp sriracha sauce
- 1 green onion, chopped
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.
- Marinate the flank steak in the mixture for at least 30 minutes.
- Grill or pan-sear the steak over medium-high heat for about 5-7 minutes on each side, or until desired doneness.
- Let the steak rest for a few minutes before slicing it thinly.
- In a separate bowl, mix sour cream and sriracha to create the spicy cream sauce.
- Serve the sliced steak over cooked rice, drizzle with spicy cream sauce, and garnish with green onions and sesame seeds.
Notes
- Adjust the spiciness of the cream sauce by adding more or less sriracha.
- For a complete meal, add steamed vegetables on the side.
- Leftover steak can be used in salads or sandwiches.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
