Description
A flavorful fusion dish featuring tender Korean-style marinated steak served over fluffy jasmine rice and topped with a creamy, spicy Sriracha-lime sauce. Perfect for quick dinners or meal prep.
Ingredients
- 1 lb flank or skirt steak, cubed or thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 tsp onion powder
- 1 tsp freshly grated ginger (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups jasmine or white rice
- 1/3 cup mayonnaise
- 2 tbsp sour cream (optional)
- 1 tbsp Sriracha
- 1 tbsp lime juice
- Salt & black pepper to taste
- Sliced green onions (optional)
- Sesame seeds (optional)
- Pickled cucumbers, radishes, or kimchi (optional)
Instructions
- In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, onion powder, salt, and pepper. Add the steak, toss to coat, cover, and marinate for 30 minutes to 2 hours.
- Cook the jasmine or white rice according to package instructions. Fluff once done.
- Heat a skillet or grill pan over medium-high heat. Cook steak for 3–5 minutes per side. Let rest, then slice against the grain.
- In a small bowl, whisk together mayonnaise, sour cream, Sriracha, lime juice, salt, and pepper until smooth.
- Assemble bowls by layering rice, sliced steak, and drizzling with spicy cream sauce. Garnish with green onions, sesame seeds, and optional pickles or kimchi.
- Serve immediately while warm and fresh.
Notes
- For extra flavor, marinate steak overnight.
- Use tamari and gluten-free gochujang for a gluten-free version.
- Sauce spice level can be adjusted with more or less Sriracha.
- Store rice, steak, and sauce separately for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
