Marinade

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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

½ teaspoon onion powder

¼ teaspoon salt

⅛ teaspoon black pepper

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Rice

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

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Sriracha Sauce

½ cup mayonnaise

¼ cup sour cream

1 tablespoon sriracha

¼ teaspoon salt

⅛ teaspoon black pepper

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1. In a bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the cubed steak and toss to coat. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

2. Heat a skillet or grill pan over medium-high heat. Add the marinated steak and cook for about 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.

3. In a small bowl, mix together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust the seasoning to taste.

4. In serving bowls, place a scoop of cooked rice. Top with the cooked steak cubes and drizzle with the creamy sauce.

5. Enjoy your Korean BBQ Steak Bowls with Creamy Sauce! Feel free to add toppings like sliced green onions, sesame seeds, or pickled vegetables for extra flavor and texture.