Ingredients
Scale
- For the Steak:
- 1 lb beef steak (flank, skirt, or New York strip), cubed
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
- For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Marinate the Steak: Mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss steak cubes in marinade and refrigerate 30 minutes to 2 hours.
- Cook the Steak: Heat skillet or grill pan over medium-high heat. Cook steak 3-4 minutes per side until desired doneness. Let rest briefly.
- Make the Sauce: Whisk mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Adjust seasoning to taste.
- Assemble: Add rice to bowls, top with steak, and drizzle generously with spicy cream sauce.
Notes
- Add sautéed spinach or pickled cucumbers for extra flavor and texture.
- Reduce sriracha for a milder sauce.
- For extra garnish, sprinkle sesame seeds or green onions on top.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion