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Quick Korean BBQ Steak Rice Bowls with Spicy Mayo

Close-up of Korean BBQ steak rice bowls topped with spicy orange sauce and green onions.
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Make these flavorful Korean BBQ steak rice bowls for a fast weeknight dinner. Tender marinated steak sits over rice and is topped with a creamy gochujang drizzle.

Ingredients

Scale
  • 1 pound sirloin steak, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • 3 cups cooked white rice
  • 1 tablespoon vegetable oil
  • 1/4 cup mayonnaise
  • 2 tablespoons gochujang
  • 1 tablespoon water
  • Optional toppings: sliced green onions, sesame seeds, kimchi

Instructions

  1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and pepper. Add the sliced steak and marinate for at least 15 minutes.
  2. While the steak marinates, prepare the spicy mayo. Whisk together mayonnaise, gochujang, and water until smooth. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the marinated steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through.
  5. Divide the cooked rice among four bowls.
  6. Top the rice with the cooked Korean BBQ steak.
  7. Drizzle the spicy mayo over the steak and rice.
  8. Add your desired toppings like green onions, sesame seeds, or kimchi. Serve immediately.

Notes

  • For meal prep bowls, store the rice, steak, and spicy mayo separately. Assemble just before eating to keep the rice fluffy.
  • If you prefer a sweeter marinade, increase the brown sugar by one tablespoon.
  • You can substitute flank steak or skirt steak for sirloin.

Nutrition

Find it online: https://cookingbyfelix.com/korean-bbq-steak-rice-bowls/