BBQ Steak Bowls (Print Version)
Tender steak, smooth spicy sauce, and steaming rice come together in these mouthwatering bowls inspired by Korean BBQ.
# Ingredients:
→ Steak Marinade
01 -
0.5 ml black pepper
02 -
1.25 ml salt
03 -
2.5 ml onion powder
04 -
5 ml garlic powder
05 -
5 ml sesame oil
06 -
15 ml honey
07 -
15 ml gochujang (that spicy Korean chili paste)
08 -
15 ml soy sauce
09 -
450 g beef steak (just chop up flank, skirt, or New York strip into 2.5 cm chunks)
→ Rice
10 -
250 g cooked rice (brown, jasmine, or white—whatever you like)
→ Spicy Cream Sauce
11 -
0.5 ml black pepper
12 -
1.25 ml salt
13 -
15 ml sriracha
14 -
60 ml sour cream
15 -
120 ml mayonnaise
# Steps:
01 -
Scoop hot rice into a bowl first. Toss those juicy steak cubes on top. Slather on that creamy spicy sauce, and you're done.
02 -
Grab a different bowl and mix up mayo, sriracha, sour cream, some salt, and black pepper. Taste it—want more kick? Add extra sriracha before pouring it over everything.
03 -
Heat a skillet or grill pan till it's nice and hot over medium-high. Drop in your beef, cook about 3-4 minutes per side or until they're how you like. Let 'em chill for a bit before you eat.
04 -
Start by mixing black pepper, salt, onion powder, garlic powder, sesame oil, honey, gochujang, and soy sauce in a bowl. Toss the steak in so it's all coated. Chill in the fridge for at least 30 minutes or wait up to 2 hours if you're not in a hurry.
# Notes:
01 -
Make it pop by topping with pickled cukes or some buttery spinach. Sauce feel too spicy? Ease up on the sriracha.