Tender, marinated steak cubes served over fluffy rice and drizzled with a creamy, spicy sauce. This flavorful bowl combines savory Korean BBQ flavors with a rich, cooling sauce for a quick and satisfying meal ready in about 30 minutes.
Why You’ll Love This Recipe
- Bold & Balanced: Sweet, savory steak paired with a creamy, spicy sauce.
- Quick to Make: Ready in 30 minutes, perfect for weeknights.
- Easy to Customize: Adjust the spice level or add your favorite vegetables.
- Great for Meal Prep: Components store and reheat well for easy lunches.
Ingredients
For the Steak & Marinade:
- 1 lb steak (flank, skirt, or sirloin), cut into 1-inch cubes
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tsp sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
For the Spicy Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha (adjust to taste)
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate Steak: In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Add steak cubes and toss to coat. Marinate at room temperature for 15-20 minutes (or refrigerate up to 2 hours).
- Make Sauce: In a small bowl, combine all sauce ingredients. Whisk until smooth. Adjust sriracha to your preferred spice level. Refrigerate until ready to use.
- Cook Steak: Heat a large skillet or grill pan over medium-high heat. Add the marinated steak in a single layer, reserving any excess marinade. Cook for 3-4 minutes per side, or until cooked to your desired doneness. In the last minute, you can add the reserved marinade to the pan and let it simmer with the steak to create a glaze.
- Assemble Bowls: Divide cooked rice between bowls. Top with cooked steak cubes. Drizzle generously with the spicy cream sauce. Garnish with sesame seeds and sliced green onion.
Pro Tips
- For More Flavor: Marinate the steak for up to 2 hours in the refrigerator.
- Don’t Overcrowd: Cook steak in batches if needed to get a good sear.
- Slice Against the Grain: If using flank or skirt steak, slice the cooked steak thinly against the grain for maximum tenderness.
- Vegetable Add-Ins: Sauté bell peppers, onions, or spinach in the same pan after cooking the steak for a complete bowl.
Serving Suggestions
- Serve with quick-pickled cucumbers, shredded carrots, or kimchi.
- Add a soft-boiled or fried egg on top for extra richness.
- For a lighter option, serve the steak and sauce over a bed of greens or zucchini noodles.
Storage & Reheating
- Refrigerate: Store components separately in airtight containers for up to 3 days.
- Reheat: Gently reheat steak and rice in the microwave or in a skillet. The sauce is best served cold.
Frequently Asked Questions
- Can I use a different cut of meat? Yes, chicken thighs, shrimp, or tofu are great alternatives. Adjust cooking time accordingly.
- How can I make it less spicy? Reduce or omit the sriracha in the cream sauce. You can also use a mild gochujang.
- Can I make the sauce ahead? Yes, the spicy cream sauce can be made up to 3 days in advance.
- Is gochujang necessary? It provides authentic flavor, but you can substitute with sriracha or another chili paste, though the taste will differ.
