Spicy Korean Steak Bowls (Print Version)

# Ingredients:

→ For the Steak

01 - 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

02 - 1 tbsp soy sauce

03 - 1 tbsp gochujang (Korean chili paste)

04 - 1 tbsp honey

05 - 1 tsp sesame oil

06 - 1 tsp garlic powder

07 - ½ tsp onion powder

08 - ¼ tsp salt

09 - ⅛ tsp black pepper

→ For the Rice

10 - 1 cup cooked rice (white, brown, or jasmine)

→ For the Spicy Cream Sauce

11 - ½ cup mayonnaise

12 - ¼ cup sour cream

13 - 1 tbsp sriracha

14 - ¼ tsp salt

15 - ⅛ tsp black pepper

# Instructions:

01 - In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add steak cubes, toss to coat, and marinate for at least 30 minutes (up to 2 hours)

02 - Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness. Remove from heat and let rest for a few minutes

03 - In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed

04 - Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce

# Notes:

01 - Can add vegetables like sautéed spinach or pickled cucumbers

02 - Reduce sriracha for a less spicy sauce

03 - Marinating longer enhances flavor

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