Description
These Korean BBQ Steak Rice Bowls are a delicious and satisfying meal featuring marinated steak cubes served over a bed of rice, topped with a spicy cream sauce for a flavorful kick.
Ingredients
Units
Scale
For the Steak:
- 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
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Marinate the steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Add steak cubes and marinate for at least 30 minutes.
- Cook the steak: Heat a skillet over high heat and cook the steak cubes until desired doneness.
- Prepare the spicy cream sauce: Mix mayonnaise, sour cream, sriracha, salt, and pepper in a bowl.
- Assemble the bowls: Serve cooked rice in bowls, top with the steak cubes, and drizzle with the spicy cream sauce.
Notes
- You can customize the spice level of the cream sauce by adjusting the amount of sriracha.
- Feel free to add your favorite veggies like cucumbers, carrots, or lettuce for extra crunch and freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg