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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

A delicious combination of marinated steak, vibrant vegetables, and fluffy rice, drizzled with a spicy cream sauce for a perfect weeknight meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb flank or sirloin steak, sliced thinly Choose a tender cut for best flavor.
  • ¼ cup soy sauce Use low-sodium if preferred.
  • 2 tbsp brown sugar Enhances the caramelization.
  • 1 tbsp sesame oil Adds nutty flavor.
  • 2 cloves garlic, minced
  • 1 inch ginger, grated Fresh ginger works best.
For the Vegetables
  • 1 whole bell pepper, sliced Use red, yellow, or green.
  • 1 small zucchini, sliced Add freshness and crunch.
  • 1 cup broccoli florets Use fresh for best texture.
For the Rice
  • 2 cups cooked white or brown rice Use your preferred variety.
For the Spicy Cream Sauce
  • ½ cup sour cream Can substitute with Greek yogurt.
  • 1 tbsp gochujang Korean chili paste.
  • 1 tsp lime juice Add brightness to the sauce.
For Garnish
  • Sesame seeds Sprinkle on top.
  • Chopped green onions Adds freshness.

Method
 

Marination
  1. In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and ginger. Add the sliced steak and let it marinate for at least 15 minutes.
Sauce Preparation
  1. While the steak is marinating, combine sour cream, gochujang, and lime juice in another bowl. Mix well and set aside.
Cooking The Steak
  1. Heat a skillet over medium-high heat and add the marinated steak. Cook for 3-4 minutes until browned and cooked to your liking. Remove from the skillet.
Stir-Frying Vegetables
  1. In the same skillet, add the sliced bell pepper, zucchini, and broccoli. Sauté for 3-5 minutes until they are tender but still crisp.
Assembly
  1. In serving bowls, layer cooked rice, stir-fried vegetables, and the cooked steak. Drizzle spicy cream sauce over the top and garnish with sesame seeds and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, use a skillet for best results. Freeze components separately for up to 3 months.