Lean Korean Steak Bowl with Spicy Yogurt Sauce & Veggies

Lean Korean Steak Bowl with Spicy Cream Sauce started out as a midweek experiment when I walked past a little Korean fusion place in Brooklyn. I craved something spicy, clean, and filling all at once. The dish I tried that night inspired this homemade version — succulent marinated beef seared to perfection, piled on brown rice with steamed broccoli, crunchy carrots, cucumber, kimchi, and drizzled with a tangy spicy yogurt sauce. It’s hearty, healthy, and full of bold flavors.

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Table of Contents

Why This Korean Steak Bowl Feels So Balanced

Flavor-Packed Marinade & Lean Protein

The marinade combines gochujang, garlic, soy sauce, maple or honey, sesame oil, and ginger to give you bold Korean-style flavor without relying on excessive fat or sugar. You use lean beef sirloin or top round, trimmed of visible fat, for a clean protein source.

Nutrient-Rich Bowl Build with Veggies & Grains

What makes this bowl special is how many textures and nutrients you get: whole grains (brown rice or quinoa), steamed broccoli, raw carrots and cucumbers, plus probiotic-rich kimchi. Garnishes like sesame & almonds add healthy fat and crunch. It’s not just dinner — it’s well-balanced fuel.

Ingredients for Lean Korean Steak Bowl with Spicy Cream Sauce

Here’s what you’ll need (serves ~2–3 bowls depending on portions):

For the Steak (lean & clean):

• 1 lb (450 g) lean beef sirloin or top round, trimmed of visible fat
• 1 tbsp low-sodium soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp pure maple syrup or honey
• 1 tsp toasted sesame oil
• 1 tsp fresh minced garlic
• ½ tsp grated ginger
• ¼ tsp black pepper

For the Bowl (balanced meal):

• 1 cup cooked brown rice or quinoa
• ½ cup steamed broccoli florets
• ½ cup carrot ribbons
• ½ cup cucumber slices
• ¼ cup fermented kimchi (for gut health / probiotics)
• 1 tbsp toasted sesame seeds
• 1 tbsp crushed almonds (your healthy fats & crunch)

For the Healthy Spicy Cream Sauce:

• ½ cup non-fat Greek yogurt (instead of mayo or sour cream)
• 1 tsp sriracha
• 1 tsp lime juice
• 1 small clove garlic, minced
• Pinch sea salt
• Optional: ½ tsp honey to balance heat

Instructions: How to Make the Korean Steak Rice Bowl

Marinating & Cooking the Steak

1. In a bowl, whisk together the soy sauce, gochujang, maple syrup (or honey), sesame oil, garlic, ginger, and black pepper.
2. Add cubed or sliced steak (sirloin/top-round). Marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
3. Heat a nonstick skillet or grill pan over medium-high heat. Add the steak and cook about 3–4 minutes per side, until caramelized, seared nicely, and cooked through. Remove from heat and let rest for 5 minutes before slicing or serving to retain juices.

Preparing the Spicy Cream Sauce

4. In a small bowl, stir together Greek yogurt, sriracha, lime juice, minced garlic, and a pinch of salt. Taste and adjust heat or tang with more sriracha or lime. If you want a little sweetness, add the optional honey. Set aside.

Assembling the Bowl

5. Place cooked brown rice or quinoa into serving bowl(s).
6. Top rice with the cooked steak pieces.
7. Add steamed broccoli florets, carrot ribbons, cucumber slices, and fermented kimchi.
8. Drizzle the spicy yogurt sauce over the bowl.
9. Sprinkle toasted sesame seeds and crushed almonds on top. Serve with extra lime wedges on the side.

Tips & Variations

• Swap grain: Use quinoa instead of brown rice for higher protein / gluten-free boost.
• Adjust heat level: Cut back on gochujang or sriracha for a milder version; add more for extra kick.
• Use leaner protein: Ground turkey or chicken can work if chopped into small pieces, marinated similarly.
• Vegetarian version: Replace beef with tofu cubes or tempeh, marinate in same sauce, and skip kimchi if needed.
• Meal-prep friendly: Cook steak ahead of time; store sauce separately; assemble fresh when ready.

Check out our Healthy Bowl Recipes for more balanced dinner ideas.

Serving Suggestions & Storage

• Best served warm. If prepping ahead, keep sauce chilled separately until serving.
• Store leftovers in airtight containers. Beef + rice combination can keep up to 2 days in fridge.
• Sauce may thicken when cold — stir in a little water or extra lime juice when reheating.
• For grab-and-go lunches, assemble in meal-prep bowls and add extra kimchi or fresh herbs before consuming.

Nutrition & Health Notes

This bowl delivers solid protein, fiber from vegetables and whole grain, probiotics from kimchi, and healthy fats from sesame / almonds.

Estimated nutrition per serving (rough guide):

• Calories: about 500-600 kcal (varies with portion size and grain choice)
• Protein: moderate to high
• Healthy fats: from sesame / almonds
• Low added sugar (only small amount of maple/honey in marinade & optional sauce)

Swap to quinoa or a higher-fiber grain to boost nutrition. Use non-fat yogurt for sauce to lower fat content.

FAQs

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Conclusion & Internal Link

This Lean Korean Steak Bowl with Spicy Yogurt Sauce gives bold flavor, clean protein, and a balanced veggie-rich structure without compromising on taste. It’s perfect for weeknight dinners or high-protein lunches.

Check out our Healthy Bowl Recipes Collection for more balanced dinner ideas.