Description
This flavorful Korean BBQ Steak Rice Bowl features tender marinated beef cooked to perfection, served over fluffy rice and topped with a spicy, creamy sauce. Perfect for a quick weeknight dinner or a satisfying lunch, it combines bold flavors and textures for an irresistible meal.
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, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
- Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
Notes
- You can add extra vegetables like sautéed spinach or pickled cucumbers to enhance the flavor and texture.
- For a less spicy sauce, reduce the amount of sriracha to taste.
- Ensure the steak is cooked to your preferred level of doneness, typically medium-rare to medium for optimal tenderness.
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 620
- Sugar: 12g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
