Description
This Korean BBQ Steak Rice Bowl features tender, marinated beef cubes cooked to perfection and served over a bed of fluffy rice, topped with a creamy, spicy sauce that brings a delightful kick. It’s a perfect fusion of savory, sweet, and spicy flavors wrapped in a convenient and satisfying meal, ideal for quick weeknight dinners or casual gatherings.
Ingredients
Scale
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
- ⅛ 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
- ⅛ tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, making sure they are evenly coated with the marinade. Cover and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the Steak: Heat a skillet over medium-high heat. Once hot, add the marinated steak cubes in a single layer. Cook for about 3-4 minutes per side, or until the beef is nicely browned and cooked to your preferred doneness. Remove from heat and let rest.
- Prepare the Spicy Cream Sauce: In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and well combined. Adjust the heat by adding more sriracha if desired.
- Assemble the Bowl: Place the cooked rice in serving bowls, top with the cooked steak cubes, and drizzle generously with the spicy cream sauce. Serve immediately while warm.
Notes
- For the best flavor, marinate the steak for at least 30 minutes, or up to overnight in the fridge.
- You can add vegetables like sautéed spinach, steamed broccoli, or sliced cucumbers for extra nutrition and texture.
- If you prefer less spice, reduce the amount of gochujang and sriracha in the marinade and sauce respectively.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Korean BBQ, Steak Rice Bowl, Spicy Cream Sauce, Korean cuisine, quick dinner, gochujang recipe