Description
A delicious Korean BBQ Steak Rice Bowl featuring tender marinated steak cubes cooked in a skillet, served over a bed of fluffy rice and topped with a creamy, spicy sauce. This quick and flavorful meal combines savory, sweet, and spicy elements, perfect for a satisfying dinner.
Ingredients
Scale
Marinade and Steak
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- â…› tsp black pepper
Rice
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat evenly, and let marinate for at least 30 minutes or up to 2 hours for more flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak cubes for 3-4 minutes per side, depending on your desired level of doneness. Once cooked, remove from heat and let it rest for a few minutes to retain juiciness.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust the seasoning if necessary.
- Assemble the Bowls: Place a scoop of cooked rice in each bowl. Top with the grilled or pan-cooked steak cubes, then drizzle generously with the spicy cream sauce.
Notes
- Marinate the steak longer for deeper flavor and tenderness.
- Use any type of rice you prefer or have on hand; jasmine or brown rice work great.
- Adjust the level of spiciness in the sauce by adding more or less sriracha.
- Letting the steak rest after cooking helps keep it juicy and tender.
- For gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
