Spicy Korean Steak Bowls (Print Version)
Steak, rice, and a creamy chili sauce come together for a bold, flavorful Korean-inspired bowl.
# Ingredients:
→ For the Steak
01 -
1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
02 -
1 tbsp soy sauce
03 -
1 tbsp gochujang (Korean chili paste)
04 -
1 tbsp honey
05 -
1 tsp sesame oil
06 -
1 tsp garlic powder
07 -
½ tsp onion powder
08 -
¼ tsp salt
09 -
⅛ tsp black pepper
→ For the Rice
10 -
1 cup cooked rice (white, brown, or jasmine)
→ For the Spicy Cream Sauce
11 -
½ cup mayonnaise
12 -
¼ cup sour cream
13 -
1 tbsp sriracha
14 -
¼ tsp salt
15 -
⅛ tsp black pepper
# Steps:
01 -
In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add steak cubes, toss to coat, and marinate for at least 30 minutes (up to 2 hours).
02 -
Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness. Remove from heat and let rest for a few minutes.
03 -
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
04 -
Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.