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
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.