Description
This Korean BBQ Steak Rice Bowl combines tender, marinated beef with fluffy rice and a spicy cream sauce, creating a flavorful and satisfying meal with bold Asian-inspired flavors. Perfect for a quick dinner or lunch, it features juicy steak cubes coated in a savory, spicy marinade, topped with a creamy sriracha sauce and served over steaming rice.
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, blend soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, tossing to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak pieces for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steak from the heat and allow it 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 smooth and well combined. Taste and adjust seasonings as needed.
- Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- You can add extra vegetables like sautéed spinach, pickled cucumbers, or shredded carrots for added flavor and texture.
- If you prefer a milder sauce, reduce the amount of sriracha to taste.
- For more flavor, marinate the steak for up to 2 hours; but even a 30-minute marination makes a noticeable difference.
Nutrition
- Serving Size: 1 bowl (including rice and sauce)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
