Description
These Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal featuring tender, marinated beef steak cubes cooked to perfection and served over a bed of rice. Topped with a creamy, spicy sauce made from mayonnaise, sour cream, and sriracha, this dish combines sweet, savory, and spicy elements for a deliciously balanced bowl perfect for a quick weeknight dinner or a casual weekend treat.
Ingredients
Scale
For the Marinade and 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 Bowls
- 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 soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss to coat them evenly. Let the steak marinate for at least 30 minutes, or for up to 2 hours to deepen the flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes and cook them for 3-4 minutes per side, adjusting the time depending on your preferred doneness. Once cooked, remove the steak from the pan and let it rest for a few minutes to retain its juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and well combined. Taste and adjust the seasoning as needed.
- Assemble the Bowls: Place a scoop of cooked rice into each serving bowl. Arrange the cooked steak cubes on top of the rice. Drizzle the bowls generously with the spicy cream sauce, and serve immediately for a warm, flavorful meal.
Notes
- Marinate the steak longer for a more intense flavor.
- You can substitute the steak with chicken or tofu for a variation.
- Adjust the amount of sriracha in the sauce to control the spiciness level.
- Serve with steamed or pickled vegetables for a complete meal.
- Use leftover rice or freshly cooked rice based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
