Description
Quick and easy Korean BBQ Steak Rice Bowls featuring tender, marinated steak over fluffy rice, topped with a zesty, spicy cream sauce. A perfect weeknight meal.
Ingredients
Scale
- 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, 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).
- 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.
- In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
- Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
Notes
- Marinating for longer enhances the flavor of the steak.
- Adjust the amount of sriracha in the sauce according to your spice preference.
- Serve with fresh vegetables or pickles for added crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling or Pan-searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg