Korean BBQ Steak Bowls with Creamy Sauce

Ingredients

For the Steak:

• 1 lb flank steak or ribeye, thinly sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp gochujang (Korean chili paste) – optional for spice
• 1 tbsp vegetable oil (for cooking)

For the Creamy Sauce:

• 1/3 cup mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp honey
• 1 tbsp lime juice or rice vinegar
• Pinch of salt

For the Bowl:

• 2 cups cooked white rice (or jasmine/brown rice)
• 1 cup shredded carrots
• 1 cup cucumber, sliced thin
• 1/2 cup kimchi (optional but recommended)
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Fresh cilantro (optional)

👩‍🍳 Instructions

1. Marinate the Steak:
   In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang. Add sliced steak and toss to coat. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
2. Make the Creamy Sauce:
   In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt. Set aside or chill until ready to serve.
3. Cook the Steak:
   Heat oil in a skillet over medium-high heat. Add marinated steak and cook for 3–5 minutes, until browned and slightly crispy on the edges. Don’t overcrowd the pan—cook in batches if needed.
4. Assemble the Bowls:
   Start with a bed of warm rice. Top with cooked steak, shredded carrots, cucumber slices, kimchi, green onions, and sesame seeds.
5. Drizzle with Sauce:
   Finish with a generous drizzle of the creamy sriracha sauce and garnish with fresh cilantro if desired.

🔥 Tips:

• Want it low-carb? Use cauliflower rice instead.
• Swap steak for chicken or tofu for a different twist.
• Add a soft-boiled or fried egg on top for extra richness.

Let me know if you’d like a printable or social media–style version!