These Korean-inspired steak bowls are one of those meals that feel restaurant worthy but are surprisingly easy to make at home. NY strip steaks are marinated in a savory sweet mixture of soy sauce, sesame oil, garlic, and honey, then seared until juicy and sliced over fluffy white rice. A fresh cucumber salad, fried egg, spicy mayo, green onions, and sesame seeds bring the whole bowl together. One of Jurnee’s favorite!

Ingredients:

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For the Korean Marinated Steak

•   2 NY Strip Steaks
•   2 tbsp Soy Sauce
•   1 tbsp Sesame Oil
•   2 Garlic Cloves Mince
•   1 tsp Honey
•   1/2 tsp Freshly Ground Pepper
•   1 tbsp Avocado Oil, for cooking

For the Cucumber Salad

•   1 Large Cucumber (Thinly Sliced)
•   Juice 1/2 Lime
•   1 tsp Soy Sauce
•   1 tsp Sesame Oil
•   1/2 tsp Sugar or Honey
•   Pinch of red pepper flakes
•   Sesame Seeds

For the Spicy Mayo

•   1/4 cup Mayo
•   1-2 tsp Sriracha, depending on your preferred heat level
•   1 tsp Soy Sauce

For the bowls

•   2 cups Cooked White Rice
•   2 Eggs
•   2 Green Onions (Thinly Sliced)
•   Sesame Seeds
•   Spicy Mayo (for Drizzling)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Marinate the steak.
Add the NY strips to a shallow dish. Pour over the soy sauce and sesame oil, then add the garlic, honey, and black pepper. Rub the marinade all over the steaks until well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Make the cucumber salad.
While the steak marinates, add the sliced cucumber to a bowl. Add the lime juice, soy sauce, sesame oil, sugar or honey, and red pepper flakes. Toss until everything is well coated and set aside.

3. Make the spicy mayo.
In a small bowl, stir together the mayonnaise, sriracha, and soy sauce until smooth. Add more sriracha if you like it spicy.

4. Cook the steak.
Remove the steaks from the marinade and lightly pat off any excess moisture. Heat a cast-iron skillet over medium-high to high heat. Add the avocado oil.

Once the skillet is hot, add the steaks and sear for about 3–4 minutes on the first side. Flip and cook for another 3–4 minutes, or until they reach your desired doneness. Cooking time will vary depending on the thickness of your steaks.

Transfer the steaks to a cutting board and allow them to rest for 5–10 minutes before slicing thinly against the grain.

5. Fry the eggs.
While the steaks rest, fry the eggs until the whites are set but the yolks are still runny.

6. Assemble the bowls.
Divide the warm white rice between two bowls. Add the cucumber salad and sliced NY strip, then top each bowl with a fried egg.

Drizzle with spicy mayo and finish with sliced green onions and sesame seeds.

7. Serve.
Break into that runny egg yolk, mix everything together, and serve immediately.

Tip!

Don’t skip resting the steak before slicing it. Those few extra minutes help keep all those juices inside the steak instead of running out onto your cutting board. And if you want a little extra heat, a spoonful of chili crisp on top would be so good.