Description
Savor the bold flavors of Korean cuisine with these Korean BBQ Steak Rice Bowls featuring tender marinated steak cubes, served over fluffy rice and topped with a creamy, spicy sauce. Perfect for a quick weeknight meal packed with heat and umami.
Ingredients
Scale
Steak and Marinade
- 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 and toss to coat evenly. Let the steak marinate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes and cook them for 3-4 minutes per side, depending on your preferred doneness. Remove from heat and allow the steak to rest for a few minutes to retain its juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning to taste.
- Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top the rice with the grilled or pan-cooked steak cubes, then drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- For best results, use a well-marbled cut of steak like skirt or flank for tenderness and flavor.
- Marinating the steak longer enhances flavor but avoid exceeding 2 hours to prevent meat from becoming mushy.
- Use jasmine rice for a fragrant bowl or brown rice for added fiber and nutrition.
- Adjust the amount of sriracha in the sauce to control the heat level according to your preference.
- Leftover steak can be refrigerated and used within 2 days, making this dish great for meal prep.
