Description

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated beef with fluffy rice and a creamy, spicy sauce, creating a flavorful and satisfying meal that’s perfect for weeknights or casual gatherings.

Ingredients

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

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Instructions

Marinate the Steak: In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes to the marinade, toss to coat evenly, and let sit for at least 30 minutes, up to 2 hours for a deeper flavor.
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak cubes and cook for 3-4 minutes per side until they reach your desired level of doneness. Remove from heat and let rest for a few minutes to retain juices.
Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning if needed for spice level.
Assemble the Bowls: Place a scoop of cooked rice into each bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately for best flavor.

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.
Marinating longer (up to 2 hours) deepens the flavor of the beef.

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 5 g
Unsaturated Fat: 30 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 80 mg