Description
Experience a flavorful and satisfying Korean-inspired meal with these BBQ steak rice bowls topped with a spicy cream sauce. Juicy marinated steak is cooked to perfection and served over fluffy rice, complemented by a creamy and spicy sauce for an irresistible dish that’s perfect for quick weeknight dinners or casual gatherings.
Ingredients
Units
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
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/8 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 to the marinade, toss to coat evenly, and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Cook the marinated steak cubes for 3-4 minutes per side until they reach your desired level of doneness. Remove from heat and allow to rest for a couple of minutes before serving.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the mixture is smooth and well combined. Taste and adjust seasoning if necessary.
- Assemble the Rice Bowls: Divide cooked rice into bowls. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Garnish with additional toppings like green onions or sesame seeds if desired.
Notes
- You can add extra vegetables such as sautéed spinach, sliced cucumbers, or kimchi for added crunch and flavor.
- Adjust the spiciness by varying the amount of sriracha in the sauce.
- Marinating the steak longer enhances flavor, but even 30 minutes will impart good taste.
- Use any type of rice you prefer—white, brown, or jasmine—for variety and texture.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup rice + steak + sauce)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
