Oh my goodness, if you’re looking for a meal that’s bursting with flavor, you’ve got to try these Korean BBQ steak rice bowls with spicy cream sauce! Seriously, the combination of marinated steak, vibrant veggies, and that creamy, spicy sauce is just a match made in culinary heaven. I remember the first time I made this dish—my kitchen smelled incredible, and it was such a hit with my family! Not only is it a feast for the taste buds, but it’s also super satisfying. I love how you can whip it up in about 45 minutes, making it a perfect weeknight dinner. Trust me, once you try these rice bowls, they’ll become a regular part of your dinner rotation! So, let’s dive into how to make this delicious dish together!
Ingredients List
Gathering your ingredients is half the fun! Here’s what you’ll need to create these mouthwatering Korean BBQ steak rice bowls with spicy cream sauce:
- 1 lb steak (I love using flank or ribeye for the best flavor)
- 2 cups cooked rice (white or brown, your choice!)
- 1 cup broccoli florets (fresh is best, but frozen works too)
- 1 bell pepper, sliced (any color adds a fun touch)
- 1 carrot, julienned (for that lovely crunch)
- 1/4 cup soy sauce (this is where the magic begins)
- 2 tablespoons sesame oil (adds that nutty flavor we love)
- 1 tablespoon sugar (helps balance everything out)
- 1/2 teaspoon garlic powder (for an extra punch of flavor)
- 1/2 teaspoon ginger powder (because who doesn’t love ginger?)
- 1/2 cup heavy cream (the star of our spicy sauce)
- 1 tablespoon Sriracha (adjust to your heat preference)
- Salt and pepper to taste (always season to your liking!)
Make sure your veggies are prepped and ready to go, so you can whip this dish up in no time. Trust me, having everything organized makes cooking so much smoother!
How to Prepare Instructions
Alright, let’s get cooking! Follow these steps to whip up your Korean BBQ steak rice bowls with spicy cream sauce, and trust me, your taste buds will thank you!
- First things first, you’ll want to marinate the steak. In a bowl, combine the soy sauce, sesame oil, sugar, garlic powder, and ginger powder. Add the steak, making sure it’s well coated. Let it marinate for at least 30 minutes—this is crucial for that deep flavor!
- While that’s happening, go ahead and cook your rice according to the package instructions. You can use white or brown rice, whichever you prefer. I usually make this while the steak is marinating, so it’s all ready when I need it!
- Once your steak has marinated, heat a skillet over medium-high heat. Add a touch of oil and cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. I like it medium-rare, but feel free to adjust based on your preference!
- After cooking, it’s super important to let the steak rest for about 5 minutes. This helps keep it juicy. Then, slice it thinly against the grain—trust me, this makes a big difference in tenderness!
- In the same skillet (don’t wash it yet!), toss in your broccoli, bell pepper, and carrot. Stir-fry them for about 3-5 minutes until they’re tender but still crisp. You want that fresh crunch to balance the rich flavors!
- Now, let’s make that spicy cream sauce! In a bowl, mix the heavy cream and Sriracha. Adjust the Sriracha to your spice preference—go wild if you love heat!
- Finally, it’s assembly time! In a bowl, layer the cooked rice, top with the stir-fried veggies, and add those juicy slices of steak. Drizzle generously with your spicy cream sauce, and voilà! Dinner is served!
Enjoy every delicious bite of these Korean BBQ steak rice bowls; they’re sure to become a favorite!
Nutritional Information
These Korean BBQ steak rice bowls with spicy cream sauce are not just delicious; they also pack a punch in terms of nutrition! Here’s a typical estimate per serving:
- Calories: 600
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 900mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 8g
- Protein: 30g
Keep in mind that these values can vary depending on the specific ingredients you use, so feel free to adjust based on your preferences. Enjoying a hearty, flavorful meal doesn’t have to mean sacrificing nutrition!
Why You’ll Love This Recipe
These Korean BBQ steak rice bowls with spicy cream sauce are an absolute game-changer for weeknight dinners! Here’s why I think you’ll fall in love with this recipe:
- Quick and Easy: With a total time of just 45 minutes, you can have a delicious meal on the table in no time!
- Flavor-Packed: The combination of marinated steak, fresh veggies, and that creamy spicy sauce creates an explosion of flavor in every bite.
- Customizable: You can easily swap in your favorite vegetables or adjust the spice level to suit your family’s taste.
- Perfect for Meal Prep: These bowls are great for leftovers, making them ideal for busy families or anyone wanting to plan ahead.
- Kid-Friendly: The mild sweetness of the marinade and the creamy sauce are usually a hit with kids!
Trust me, once you try this recipe, it’ll quickly become a family favorite!
Tips for Success
Getting the most out of your Korean BBQ steak rice bowls with spicy cream sauce is all about a few key tips! First off, don’t rush the marinating process—30 minutes is a must, but if you can let it sit for a few hours, the flavor will be even better. Trust me, it makes a world of difference!
When cooking your steak, use a meat thermometer if you’re unsure about doneness. Aim for 130°F (54°C) for medium-rare, and remember to let it rest for about 5 minutes after cooking. That resting time allows the juices to redistribute, keeping your steak nice and juicy.
Also, feel free to adjust the amount of Sriracha in your spicy cream sauce based on your heat tolerance. Start with a little, taste, and add more if you want that extra kick! And lastly, don’t hesitate to play around with different veggies—whatever you have on hand can work beautifully here. Enjoy the cooking adventure!
Variations
The beauty of these Korean BBQ steak rice bowls with spicy cream sauce is how adaptable they are! If you’re looking to mix things up, here are some fun variations to try:
- Vegetable Swap: Feel free to use any veggies you love! Zucchini, snap peas, or even baby corn can add a delightful twist.
- Different Proteins: Not a steak fan? Try chicken, tofu, or shrimp instead! Just adjust your cooking time accordingly.
- Rice Variety: Switch up the rice! Quinoa or cauliflower rice can make this dish lighter and add a unique flavor profile.
- Flavorful Sauces: If spicy isn’t your thing, try a teriyaki sauce or a sweet chili sauce for a different taste experience!
- Garnishes: Top with sesame seeds, green onions, or even a sprinkle of crushed peanuts for added texture and flavor.
Get creative and make this recipe your own—I can’t wait to hear what delicious combinations you come up with!
Storage & Reheating Instructions
Alright, let’s talk leftovers! These Korean BBQ steak rice bowls with spicy cream sauce are perfect for meal prep, and storing them properly is key to keeping them delicious. Once you’ve enjoyed your first serving, let any leftovers cool to room temperature. Then, transfer them into airtight containers. They’ll stay fresh in the fridge for up to 3 days. Just make sure to separate the rice and veggies from the sauce if you can, to prevent everything from getting soggy!
When you’re ready to enjoy your leftovers, reheat them gently in the microwave. I recommend covering the bowl with a damp paper towel to keep the moisture in, which helps prevent the rice from drying out. Heat in short intervals, stirring in between until everything is warmed through. If you want to elevate the flavors again, drizzle a little extra spicy cream sauce on top before serving. Enjoy every bite just like the first time!
FAQ Section
Got questions about these Korean BBQ steak rice bowls with spicy cream sauce? No problem! Here are some common queries I get:
Can I use a different cut of steak?
Absolutely! Flank steak and ribeye are my favorites, but you can use sirloin or even tenderloin if you prefer something leaner.
What if I don’t have Sriracha?
No worries! You can substitute with any hot sauce you like or even a mix of chili paste and a bit of honey for sweetness.
Can I make this dish ahead of time?
Sure! You can marinate the steak the night before and just cook it up when you’re ready to eat. The flavors will be even better!
How do I store leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. Just remember to separate the sauce to keep everything fresh!
Can I make this vegetarian?
Definitely! Just swap the steak for tofu or tempeh, and you’ll still have a delicious meal packed with flavor!
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: Stir-frying
- Cuisine: Korean
- Diet: Gluten Free
Description
Korean BBQ steak rice bowls with spicy cream sauce are a flavorful and satisfying meal. They combine marinated steak, fresh vegetables, and a creamy sauce over rice.
Ingredients
- 1 lb steak
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 cup heavy cream
- 1 tablespoon Sriracha
- Salt and pepper to taste
Instructions
- Marinate the steak with soy sauce, sesame oil, sugar, garlic powder, and ginger powder for at least 30 minutes.
- Cook the rice according to package instructions.
- In a skillet, heat oil and cook the marinated steak for 3-4 minutes on each side until desired doneness.
- Remove steak from skillet and let it rest before slicing.
- In the same skillet, stir-fry broccoli, bell pepper, and carrot until tender.
- In a bowl, mix heavy cream and Sriracha for the spicy sauce.
- Assemble the bowls: add rice, vegetables, sliced steak, and drizzle with spicy cream sauce.
Notes
- Adjust the spice level by adding more or less Sriracha.
- Use any vegetables you prefer.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: korean bbq steak, rice bowls, spicy cream sauce