Description
These Korean BBQ Steak Rice Bowls combine tender, marinated beef steak grilled to perfection with a spicy cream sauce, served over fluffy rice for a quick and flavorful meal that’s perfect for lunch or dinner.
Ingredients
Scale
For the Steak and Marinade
- 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
- Prepare the marinade and marinate steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss thoroughly to coat. Let the steak marinate for at least 30 minutes, up to 2 hours to enhance flavor.
- Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak cubes for 3-4 minutes per side until they reach your preferred doneness. Remove from heat and let rest for a few minutes to lock in juices.
- Make the spicy cream sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as desired.
- Assemble the rice bowls: Divide cooked rice into bowls, top with the grilled steak cubes, and drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- Marinating longer improves flavor and tenderness.
- Use any type of rice you prefer or have on hand.
- Adjust sriracha quantity in the sauce for desired spice level.
- Letting steak rest after cooking keeps it juicy.
- Can substitute sour cream with Greek yogurt for a lighter sauce.
