Description
Korean BBQ Steak Rice Bowls are a delicious combination of marinated beef cubes, steamed rice, and a spicy cream sauce, making for a satisfying meal.
Ingredients
Scale
- 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
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ 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 (up to 2 hours for deeper flavor).
- Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
- In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
- Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
Notes
- You can add extra vegetables like sautéed spinach or pickled cucumbers to enhance the flavor and texture.
- For a less spicy sauce, reduce the amount of sriracha to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling, Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg