Description
These Korean BBQ Steak Bowls feature tender, marinated beef cubes grilled to perfection and served over steamed rice, topped with a spicy creamy sauce. This dish combines bold Korean flavors with an easy skillet grilling method for a quick and satisfying meal perfect for lunch or dinner.
Ingredients
For the Steak:
- 1 pound beef steak (e.g., flank steak, skirt steak, or New York strip), cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon sriracha
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the cubed steak and toss to fully coat each piece. Allow the steak to marinate for at least 30 minutes or refrigerate up to 2 hours for deeper flavor infusion.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak cubes and cook for 3-4 minutes on each side, flipping to achieve even browning and cooked to your preferred doneness. Remove the steak from the heat and let it rest for a few minutes to retain juices.
- Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as desired.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top the rice with the warm cooked steak cubes evenly. Drizzle the creamy spicy sauce over the top of the steak.
- Serve: Enjoy your Korean BBQ Steak Bowls immediately. Optionally, garnish with sliced green onions, sesame seeds, or pickled vegetables to enhance flavor and texture.
Notes
- Marinating the steak for longer (up to 2 hours) enhances the flavor and tenderness.
- You can substitute the steak cut with any quick-cooking beef cut like sirloin or ribeye.
- Use any type of cooked rice you prefer: white, jasmine, or brown rice all work well.
- Adjust the amount of sriracha in the sauce to control the level of heat to your taste.
- For a gluten-free version, ensure your soy sauce is gluten-free.
