Description
Savory Korean BBQ steak rice bowls topped with a rich and spicy cream sauce, delivering bold Asian fusion flavors in every bite.
Ingredients
For the Steak:
- 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
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
1. In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
2. Add steak cubes and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat a skillet or grill pan over medium-high heat.
4. Cook the marinated steak for 3–4 minutes per side until desired doneness is reached.
5. Remove steak from heat and let rest for a few minutes.
6. In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and creamy.
7. Divide cooked rice between serving bowls.
8. Top rice with steak cubes and drizzle generously with spicy cream sauce before serving.
Notes
Add sautéed spinach, shredded carrots, or pickled cucumbers for extra texture and flavor.
For a milder sauce, reduce the amount of sriracha.
Letting the steak rest before serving helps retain its juices.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 14g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg