Description
These Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal, featuring tender marinated steak cubes served over a bed of rice, topped with a spicy and creamy sauce. The combination of savory steak and zesty sauce makes for a delicious and balanced dish that’s perfect for any weeknight dinner or casual gathering.
Ingredients
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, mix together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes to the bowl and toss to coat. Let the steak 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.
- Add the marinated steak cubes to the pan and cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
- Remove the steak from the pan and let it rest for a few minutes.
- Make the Spicy Cream Sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Taste and adjust seasoning as needed.
- Assemble the Bowls:
- Scoop a portion of cooked rice into each bowl.
- Top the rice with the cooked steak cubes.
- Drizzle the spicy cream sauce over the steak and rice. Serve immediately and enjoy!
Notes
- Vegetarian Option: Swap the steak for grilled tofu or tempeh, marinated in a similar sauce for a plant-based alternative.
- More Vegetables: Add steamed broccoli, sautéed spinach, or sliced cucumber to the bowl for extra crunch and nutrients.
- Extra Heat: If you like it spicier, increase the amount of sriracha or add a few extra teaspoons of gochujang to the steak marinade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 60 mg
