Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
These savory Korean BBQ steak rice bowls are topped with a rich, spicy cream sauce for the ultimate fusion of flavors. Perfect for a quick weeknight dinner or a satisfying meal!
Ingredients
- 1 lb beef steak (flank or 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
- 1/4 tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Heat a skillet or grill pan over medium-high heat, and cook steak for 3-4 minutes per side.
- Remove from heat and let it rest for a few minutes.
- Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl.
- Add a scoop of cooked rice to each bowl, top with steak cubes, and drizzle with spicy cream sauce.
Notes
These savory bowls bring a fusion of flavors, making them a go-to for quick weeknight dinners.