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A close-up of a delicious Korean BBQ Steak Rice Bowls dish, featuring grilled steak cubes, white rice, green onions, sesame seeds, and various sauces.
Reda

Flavorful Korean BBQ Steak Rice Bowls with Spicy Mayo

Enjoy restaurant-quality Korean BBQ at home with these irresistible steak rice bowls! Tender marinated steak, fluffy rice, fresh veggies, and a creamy spicy mayo combine for a vibrant and satisfying meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Marinade
  • 1.5 lbs Flank steak or sirloin steak thinly sliced against the grain into 1/4-inch strips
  • 1/4 cup Soy sauce low sodium preferred
  • 2 tbsp Brown sugar packed
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1/2 tsp Black pepper
  • 1/2 tsp Red pepper flakes optional, for extra heat
For the Spicy Mayo
  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha adjust to taste
  • 1 tsp Sesame oil
  • 1 tsp Rice vinegar
For the Bowls
  • 2 cups Cooked white rice or brown rice
  • 1 cup Cucumber thinly sliced or diced
  • 1 cup Shredded carrots
  • 1 cup Kimchi drained, optional
  • 2 tbsp Green onions sliced, for garnish
  • 1 tbsp Sesame seeds for garnish
  • 1 tbsp Vegetable oil or other high-smoke point oil for cooking steak

Equipment

  • Large Mixing Bowl
  • Whisk
  • Large Skillet or Grill Pan
  • Small Bowl
  • Sharp knife
  • Cutting board
  • Rice cooker or saucepan

Method
 

Prepare the Steak Marinade
  1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes (if using).
  2. Add the thinly sliced flank steak to the marinade. Toss to ensure all steak strips are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for best flavor. While the steak marinates, prepare the rice and toppings.
Make the Spicy Mayo
  1. In a small bowl, combine the mayonnaise, Sriracha, sesame oil, and rice vinegar. Whisk until smooth and well combined. Taste and adjust Sriracha if you prefer more heat. Set aside.
Cook the Steak
  1. Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat until shimmering. Make sure the pan is very hot before adding the steak.
  2. Working in batches if necessary to avoid overcrowding the pan, add the marinated steak in a single layer. Cook for 2-3 minutes per side, or until beautifully caramelized and cooked through. Avoid overcooking to keep the steak tender. Remove cooked steak to a clean plate.
Assemble the Bowls
  1. Divide the cooked rice evenly among four serving bowls.
  2. Arrange the cooked Korean BBQ steak over the rice in each bowl. Around the steak, artfully place portions of sliced cucumber, shredded carrots, and kimchi (if using).
  3. Drizzle generously with the prepared spicy mayo. Garnish with sliced green onions and a sprinkle of sesame seeds.
  4. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!

Notes

For quicker prep, slice your steak and vegetables the day before. The steak can marinate overnight for even deeper flavor. If you don't have fresh ginger, 1/2 tsp of ground ginger can be used, but fresh is highly recommended. Customize your bowls with other toppings like a fried egg, avocado, or sautéed mushrooms.