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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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  • Author: Lily Carter
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Grilling
  • Cuisine: Korean
  • Diet: Gluten Free

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

  1. 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.
  2. Cook the steak: Heat a skillet over high heat and cook the steak cubes until desired doneness.
  3. Prepare the spicy cream sauce: Mix mayonnaise, sour cream, sriracha, salt, and pepper in a bowl.
  4. 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