Description
Korean BBQ Steak Rice Bowls are a quick and flavorful way to enjoy steak night without the fuss. Juicy, marinated steak cubes packed with sweet, smoky Korean BBQ flavors are served over fluffy rice and drizzled with a tangy, spicy cream sauce. Ready in about 30 minutes, this Asian-inspired bowl is perfect for busy weeknights or a special at-home date night.
Ingredients
For the Steak:
1 lb beef steak (flank, skirt, or New York strip), cubed
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
Instructions
Marinate the steak: In a bowl, whisk soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss steak cubes in marinade. Rest 30 minutes (or up to 2 hours).
Cook the steak: Heat a skillet or grill pan over medium-high heat. Sear steak cubes for 3–4 minutes per side, until caramelized and cooked to your liking. Rest for 5 minutes.
Prepare rice: Cook or reheat rice as needed and fluff with a fork.
Make the sauce: Mix mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Adjust heat level to taste.
Assemble bowls: Divide rice among bowls. Top with steak, drizzle with spicy cream sauce, and garnish with sesame seeds or sliced scallions.
Notes
Use flank or skirt steak for maximum flavor absorption, or strip steak for a tender bite.
Double the sauce if you’re a sauce lover—it pairs well with veggies or extra rice.
Swap rice for quinoa or cauliflower rice for a lighter base.
Add sautéed veggies like broccoli, carrots, or snap peas to make it a complete meal.
To freeze: marinate steak cubes in a freezer bag and freeze raw. Thaw overnight and cook as directed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop / Skillet or Grill Pan
- Cuisine: Asian Fusion