Korean BBQ Steak Rice Bowls (Printable Version)
Tender marinated steak cubes atop rice, finished with a rich spicy cream sauce for an easy, flavorful Asian fusion meal.
# What You'll Need:
→ For the Steak
01 -
1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
02 -
1 tbsp soy sauce
03 -
1 tbsp gochujang (Korean chili paste)
04 -
1 tbsp honey
05 -
1 tsp sesame oil
06 -
1 tsp garlic powder
07 -
½ tsp onion powder
08 -
¼ tsp salt
09 -
⅛ tsp black pepper
→ For the Rice
10 -
1 cup cooked rice (white, brown, or jasmine)
→ For the Spicy Cream Sauce
11 -
½ cup mayonnaise
12 -
¼ cup sour cream
13 -
1 tbsp sriracha
14 -
¼ tsp salt
15 -
⅛ tsp black pepper
# Steps to Follow:
01 -
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 thoroughly, and allow to marinate for at least 30 minutes or up to 2 hours for deeper flavor development.
02 -
Heat a skillet or grill pan over medium-high heat until hot. Cook marinated steak for 3-4 minutes per side until desired doneness is achieved. Remove from heat and allow to rest for several minutes before serving.
03 -
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until completely smooth and well-combined. Adjust seasoning to taste.
04 -
Portion cooked rice into individual serving bowls. Top each bowl with the rested steak cubes and generously drizzle with the prepared spicy cream sauce.
# Additional Notes:
01 -
Add extra vegetables like sautéed spinach or pickled cucumbers to enhance flavor and texture.
02 -
For a milder sauce, reduce the amount of sriracha according to preference.