Ingredients
Scale
- 1 lb beef steak (flank, skirt, or New York strip)
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the Beef: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss to coat. Let marinate for at least 30 minutes.
- Cook the Steak: Heat a skillet over medium-high heat and cook the marinated steak cubes for 3–4 minutes on each side until desired doneness. Remove from heat and let rest.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Assemble: Serve cooked rice in bowls topped with steak cubes and drizzle with spicy cream sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 590
- Sugar: 8g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg