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 Instructions:
Marinate the Steak: In a bowl, combine steak cubes with soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Marinate for at least 30 minutes, or up to 2 hours. Grill the Steak: Preheat grill to medium-high heat. Grill the steak cubes for 3-4 minutes per side, or until cooked to your desired doneness. Let rest for 5 minutes before serving. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and pepper. Assemble the Bowls: Divide cooked rice among bowls. Top with grilled steak and drizzle generously with the Creamy Sauce. Tips:
You can use any type of steak you like for this recipe. For a spicier sauce, add more gochujang or red pepper flakes to the Creamy Sauce. Serve the bowls with your favorite side dishes, such as kimchi or pickled vegetables.
