Description
These savory Korean BBQ steak rice bowls are packed with bold, umami-rich flavors and topped with a creamy, spicy sriracha sauce. They’re perfect for an easy weeknight dinner or a satisfying lunch—quick to prep and deeply satisfying.
Ingredients
For the Steak
-
1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
-
1 tablespoon soy sauce
-
1 tablespoon gochujang (Korean chili paste)
-
1 tablespoon honey
-
1 teaspoon sesame oil
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
¼ teaspoon salt
-
⅛ teaspoon 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 tablespoon sriracha
-
¼ teaspoon salt
-
⅛ teaspoon black pepper
Instructions
In a medium bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper.
Add the steak cubes and toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat a large skillet or grill pan over medium-high heat.
Add the marinated steak and cook for about 3–4 minutes per side, until the meat reaches your preferred doneness.
Remove from heat and let rest for 3–5 minutes to retain juices.
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and pepper until smooth.
Taste and adjust sriracha for heat, if desired.
Divide the cooked rice between bowls.
Top each with a generous portion of steak cubes and drizzle with the spicy cream sauce.
Serve warm.
Notes
-
Vegetable Add-Ins: Enhance your bowl with sautéed spinach, kimchi, shredded carrots, or pickled cucumbers for added texture and nutrition.
-
Mild Version: For a less spicy sauce, reduce the sriracha to 1–2 teaspoons or add a touch of honey to balance the heat.
-
Make It Lighter: Substitute Greek yogurt for sour cream or mayonnaise in the sauce.
-
Meal Prep Tip: Marinate the steak and make the sauce ahead of time—assembly will take just minutes during the week.