Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl featuring tender marinated steak cubes cooked to perfection and served over warm rice, topped with a creamy, spicy sauce made from mayo, sour cream, and sriracha. This easy and quick recipe delivers a delicious meal that blends savory, sweet, and spicy flavors, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Steak Marinade and Bowl
- 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
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the 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 well to ensure all pieces are evenly coated. Let the steak marinate for at least 30 minutes to allow the flavors to penetrate, optionally up to 2 hours for deeper taste.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak cubes and cook for about 3-4 minutes on each side, or until they reach your preferred level of doneness. Remove the steak from the pan and let it rest for a few minutes to retain juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the sauce is smooth and creamy. Taste and adjust seasoning if needed to balance spice and saltiness.
- Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Top the rice with the cooked steak cubes and drizzle the spicy cream sauce over the top. Serve immediately for the best flavor and texture.
Notes
- Marinating the steak longer (up to 2 hours) intensifies the flavor and tenderizes the meat even more.
- You can substitute mayonnaise and sour cream with Greek yogurt for a lighter sauce if preferred.
- Use jasmine rice for a fragrant bowl or brown rice for extra fiber and nutrients.
- If you prefer less heat, reduce the amount of gochujang or sriracha in the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but it’s best eaten fresh.
