Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Enjoy a delicious fusion of flavors with these Korean BBQ steak rice bowls topped with a spicy cream sauce.
Ingredients
Marinade
- 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
Rice
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add steak cubes and marinate for at least 30 minutes.
- Cook the steak in a skillet or grill pan over medium-high heat for 3-4 minutes per side until desired doneness. Let it rest.
- Make the spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Assemble the bowls with a scoop of rice, topped with steak cubes and drizzled with spicy cream sauce.
Notes
For extra flavor, let the steak marinate longer or add more sriracha for heat.