Ingredients
Scale
- 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
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until done. Remove from heat and let it rest.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Assemble the Bowls: Add rice to each bowl. Top with steak and drizzle with the spicy cream sauce.
Notes
- Adjust sriracha in the sauce for more or less heat.
- Use any preferred steak cut for this recipe.
- Marinate longer for more flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 10g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg