A comforting and bold dish featuring caramelized beef, vibrant vegetables, and a spicy-sweet creamy sauce, perfect for easy weeknight dinners.
Servings 4servings
Course Dinner, Main Course
Cuisine Korean
Ingredients
Main Ingredients
1lbsteak (sirloin or ribeye)Flavorful protein that sears beautifully
2cupscooked riceComforting base that soaks up sauces
2tablespoonssoy sauceAdds savory umami depth
2tablespoonsgochujang (Korean chili paste)Brings sweet-heat and authentic Korean flavor
1tablespoonsesame oilAdds a nutty aroma and richness
1tablespoonvegetable oilHigh-heat cooking oil for searing
1cupmixed vegetables (bell peppers, carrots, broccoli)Color, texture, and extra nutrients
1/2cupheavy creamCreates a silky, mellow spicy sauce
2tablespoonssriracha (optional)Boosts heat and tang in the cream sauce
Green onions (for garnish)Fresh, bright finish
Sesame seeds (for garnish)Crunchy, nutty topping
Method
Preparation
In a mixing bowl, combine 2 tablespoons soy sauce, 2 tablespoons gochujang, and 1 tablespoon sesame oil. Add the steak, coat well, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
Cooking the Steak
Place a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering, add the marinated steak.
Sear the steak for 4–5 minutes on each side for medium-rare to medium doneness (adjust time for thickness). Remove the steak and let it rest for 5–10 minutes before slicing thinly against the grain.
Vegetable Stir-Fry
In the same skillet, add the mixed vegetables and stir-fry until they are tender-crisp, about 4–5 minutes. If needed, add a splash of soy sauce for seasoning.
Making the Sauce
In a small saucepan, combine 1/2 cup heavy cream and 2 tablespoons sriracha (optional). Warm gently over low heat, stirring until slightly thickened and smooth. Taste and adjust heat.
Assembly
Divide 2 cups cooked rice between bowls. Top each with sliced steak and stir-fried vegetables. Drizzle the spicy cream sauce over the top.
Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately and enjoy.
Pat the steak dry before searing to get a better crust; excess moisture causes steaming instead of browning. Let the steak rest after cooking to keep it juicy; slicing too soon lets the juices run out. Don't overcrowd the pan when stir-frying vegetables — give them space so they brown slightly and stay crisp-tender. Taste and adjust the spicy cream sauce: add more cream to tone down heat or extra sriracha for a stronger kick.