Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Ingredients

For the Steak:

• 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

• 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

• ⅛ tsp black pepper

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• 1 tbsp sriracha

• ¼ tsp salt

• ⅛ tsp black pepper

1. Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours).

2. Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 3–4 minutes per side until the desired doneness is reached. Remove from heat and let it rest for a few minutes.

3. Make the spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth. Adjust seasoning as needed.

4. Assemble the bowls by adding a scoop of cooked rice to each bowl. Top with steak cubes and drizzle generously with the spicy cream sauce.