Description
Delicious Korean BBQ Steak Rice Bowls topped with a creamy, spicy sauce. Juicy marinated steak cubes are cooked to perfection and served over fluffy rice with a kick of Korean flavors.
Ingredients
- 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
- ⅛ tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add steak cubes and marinate for at least 15 minutes.
- Cook rice according to package instructions.
- Heat a skillet over medium-high heat. Cook marinated steak cubes until browned and cooked to your liking.
- In a small bowl, mix mayonnaise, sour cream, sriracha, salt, and black pepper to make the spicy cream sauce.
- Serve cooked steak over rice and drizzle with the spicy cream sauce. Garnish as desired.
Notes
- Adjust sriracha for more or less heat.
- Add vegetables like bell peppers or scallions for extra flavor and color.
- Leftovers can be stored in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean