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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 600
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 let 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.
Calories: 600kcal
Cost: $15.00
Course: Main Course
Cuisine: Korean
Keyword: Steak