Description
Savory-sweet Korean marinated steak over rice, topped with crunchy vegetables and a zesty sriracha mayo sauce. It’s a satisfying and well-balanced bowl packed with flavor and texture!
Ingredients
For the steak & marinade:
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1 lb flank or sirloin steak, thinly sliced
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¼ cup soy sauce
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2 tbsp brown sugar
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2 tbsp sesame oil
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2 garlic cloves, minced
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1 tsp grated ginger
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1 tbsp rice vinegar
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1 tsp gochujang (Korean chili paste) or sriracha (optional for heat)
For the spicy cream sauce:
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½ cup mayonnaise
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2 tbsp sriracha (adjust to taste)
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1 tsp honey
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1 tsp lime juice or rice vinegar
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Pinch of garlic powder
For the bowls:
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3 cups cooked white or brown rice
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1 cup shredded carrots
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1 cucumber, thinly sliced
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½ cup kimchi (optional)
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2 green onions, chopped
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Sesame seeds for garnish
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Instructions
1️⃣ Marinate the steak: In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, vinegar, and gochujang. Add sliced steak and toss to coat. Marinate for at least 30 minutes (or overnight for deeper flavor).
2️⃣ Make the spicy sauce: In a small bowl, mix mayo, sriracha, honey, lime juice, and garlic powder until smooth. Chill until ready to use.
3️⃣ Cook the steak: Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak in batches for 2–3 minutes per side until browned and caramelized.
4️⃣ Assemble the bowls: In each bowl, layer cooked rice, steak slices, shredded carrots, cucumber, and kimchi if using.
5️⃣ Top and serve: Drizzle with spicy cream sauce, sprinkle with green onions and sesame seeds, and top with a fried egg if desired.
Notes
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Swap steak for chicken, tofu, or shrimp for variation.
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Make it low-carb by serving over cauliflower rice.
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Prep components ahead for easy weekday lunches!
- Prep Time: 15 minutes (+ marinating)
- Cook Time: 15 minutes