Korean BBQ Steak Rice Bowls (Printable Version)
Tender marinated steak cubes over rice, topped with a spicy cream sauce for an easy, flavorful Asian fusion dinner.
# Ingredients:
→ 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
→ Rice
10 -
1 cup cooked rice (white, brown, or jasmine)
→ 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:
01 -
In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
02 -
Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
03 -
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
04 -
Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
# Notes:
01 -
You can add extra vegetables like sautéed spinach or pickled cucumbers to enhance the flavor and texture.
02 -
For a less spicy sauce, reduce the amount of sriracha to taste.