Korean BBQ Steak Bowls with Creamy Sauce

 Korean BBQ Steak Bowls with Creamy Sauce 

Ingredients:

For the Steak:
1 pound beef steak (e.g., flank steak, skirt steak, or New York strip), cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Rice:
1 cup cooked rice (white, brown, or jasmine)

For the Creamy Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon sriracha
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

Marinate the Steak: In a large bowl, combine steak cubes with soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Mix well to ensure all cubes are evenly coated. Cover and marinate for at least 30 minutes, or up to 2 hours for more intense flavor.

Grill the Steak: Preheat your grill to medium-high heat. Once hot, place the marinated steak cubes on the grill and cook for 3-4 minutes on each side, or until they reach your desired doneness (135°F for medium-rare). Remove from the grill and let the steak rest for 5 minutes before serving.

Make the Creamy Sauce: While the steak is resting, in a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and pepper until smooth and creamy. Adjust seasoning according to your preference.

Assemble the Bowls: In serving bowls, divide the cooked rice evenly. Top each bowl with generous portions of grilled steak cubes. Drizzle the Creamy Sauce over the steak and rice for that extra creamy flavor.

Serve: These delicious bowls can be accompanied by your favorite side dishes, such as kimchi or pickled vegetables, for a complete meal.

Nutritional Information:

 Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
 Kcal: 560 kcal per serving
 Servings: 4 servings