Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine savory marinated beef with a creamy, spicy kick, creating a delightful dish that’s perfect for any occasion. This recipe offers a quick and satisfying meal, ideal for busy weeknights or impressing guests. With vibrant colors and rich flavors, these rice bowls promise an unforgettable culinary experience. Customize the ingredients to suit various dietary preferences, making this dish versatile and enjoyable for everyone.
Ingredients
Scale
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 cup cooked rice (white, brown, or jasmine)
- 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
- â…› tsp black pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Add steak cubes and coat well. Marinate for at least 30 minutes (up to 2 hours for deeper flavor).
- Heat a skillet over medium-high heat. Cook marinated steak cubes for 3-4 minutes per side until desired doneness is reached. Remove from heat and let rest.
- Prepare the spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- To assemble the bowls: add cooked rice to each bowl topped with steak cubes and drizzle generously with spicy cream sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg