Description
Flavor-packed steak bowls featuring bold Korean BBQ flavors and a spicy cream sauce over rice. A must-try fusion meal at home.
Ingredients
For the Steak Marinade:
1 lb flank steak or ribeye, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sesame seeds (optional)
For the Spicy Cream Sauce:
1/4 cup mayonnaise
1 tablespoon gochujang
1 teaspoon honey
1 teaspoon lime juice or rice vinegar
1–2 teaspoons water (to thin, if needed)
For the Bowls:
2 cups cooked jasmine or short-grain rice
1/2 cup shredded carrots
1/2 cup cucumber slices
1/2 cup kimchi (optional)
1 avocado, sliced
2 green onions, chopped
Sesame seeds and cilantro for garnish (optional)
Instructions
Marinate steak slices in soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, gochujang, and sesame seeds. Let sit for at least 30 minutes (or up to 24 hours).
Whisk together all spicy cream sauce ingredients in a bowl. Adjust thickness with water if needed.
Heat a grill pan or skillet over high heat. Sear marinated steak slices for 1–2 minutes per side until caramelized and cooked through.
Assemble bowls by adding a scoop of rice, then top with steak, carrots, cucumbers, avocado, and kimchi.
Drizzle with spicy cream sauce and garnish with green onions, sesame seeds, and cilantro.
Serve immediately and enjoy warm!
Notes
Swap beef for chicken or tofu for a different protein.
Add a fried egg on top for extra richness.
Make it low-carb by substituting cauliflower rice.
Sauce can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Grilled or Pan-Seared
- Cuisine: Korean-Inspired, Asian Fusion
