Easy Sticky Steak Rice Bowls with Spicy Tomato Gochujang Broth

These Sticky Steak Rice Bowls are the coziest weeknight dinner, especially during the busy holiday season when you want something light but still comforting.

Life feels extra busy right now. There are school events, holiday parties, gifts to wrap, and somehow our fridge is down to random leftovers and condiments. We’ve been eating out more than usual, and today my body was craving something lighter but still comforting, full of flavor, and with real veggies.

So I pulled together this bowl with ingredients I already had, and it was exactly what I needed. The steak cooks down in the sweetest little caramelized sauce that clings to every slice. Then you pour this cozy tomato-gochujang broth around the rice, it’s slightly spicy, a little tangy, and so satisfying without feeling heavy. The greens softens in the broth and gives the whole bowl this fresh, clean finish.

I’ve always loved a good brothy soup. Growing up in Panama, I always mixed rice into my caldo, long before anyone called it “brothy rice.” It’s something so many cultures do in their own way. This recipe takes that familiar comfort and gives it a Korean-inspired twist using a tomato-gochujang broth that adds gentle heat, tanginess, and a whole new layer of flavor. These sticky steak rice bowls feel nostalgic and new at the same time, and that’s exactly why I love it. And if you’re wanting something a bit richer try my 2o Minute One Pan Creamy Burrata Gnocchi With Italian Sausage.

Why You’ll Love These Sticky Steak Rice Bowls

These Sticky Steak Rice Bowls has that perfect balance of sweet, spicy, and comforting. The steak gets coated in a sweet, sticky sauce that tastes almost like a cross between teriyaki and Korean BBQ, but made in one pan. The tomato-gochujang broth brings gentle heat and a little tanginess that makes every bite so cozy. The bok choy softens beautifully and gives the dish freshness so it never feels too heavy. It’s simple, quick, and exactly the kind of bowl you crave on busy nights when you want something homemade that still feels special.

What You’ll Need

Steak

• 1 tablespoon butter
• 2-3 steaks (ribeye or preferred cut)

Marinade

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 tablespoons honey
• ½ cup oyster sauce
• ½ cup low-sodium soy sauce
• ½ teaspoon salt
• 2 tablespoons oil or butter for 

White Rice

•  2 cups jasmine rice
• 3 cups water
• 1 teaspoon sal

Spicy Tomato Gochujang Broth

•  tablespoon coconut oil
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 4 cups water
• 4 teaspoons Better Than Bouillon chicken
• 2 teaspoons honey
• 1 bay leaf
• juice of ½ lemon
• Veggie of choice – asparagus and bock choy work great!

For Toppings

• crispy onions

Step-By-Step Instructions

1. Rinse jasmine rice under cold water until it runs mostly clear. This keeps the rice fluffy instead of sticky. Add the rice, 3 cups water, and 1 teaspoon salt to a pot. Bring to a boil, then reduce to low, cover, and cook for 20 minutes. Turn off the heat and let it rest covered for 15 minutes. Fluff with a fork.

2. In a bowl, mix the onion powder, garlic powder, honey, oyster sauce, soy sauce, and salt to make the marinade. Coat the steaks well and let them sit while you make the broth. Allowing steak to rest at room temperature helps it cook evenly.

3. Heat coconut oil in a medium pot over medium heat. Add the minced garlic and cook for 1–2 minutes until lightly golden and fragrant. Turn the heat down if they brown too quickly.

4. Add the tomato paste and stir for 30 seconds, then let it cook for another 1–2 minutes to deepen the flavor.

5. Stir in the gochujang, soy sauce, Better Than Bouillon, and 4 cups water. Whisk until everything dissolves. Add the bay leaf and let the broth simmer gently for 7–10 minutes.

6. Turn off the heat and add honey and lemon juice. Taste and adjust, more lemon for brightness, more honey for balance or more better than bouillion for saltiness. Add the asparagus or bok choy and let it soften in the warm broth until tender but still vibrant.

7. In a separate pan, melt 1 tablespoon butter over medium-low heat. Sear the marinated steaks for 3 minutes per side until the edges caramelize. If the pan starts to smoke too much, lower the heat.

8. Remove the steaks and let them rest. Pour the remaining marinade into the pan with a splash of water (about 2 tablespoons). Increase heat slightly and let the sauce bubble until it thickens.

9. Slice the steaks and return them to the pan. Let them cook in the sauce for 2–3 minutes until each piece is coated in a sweet, sticky glaze.

10. Build your bowls: add a scoop of rice, top with the sticky steak, pour the warm tomato-gochujang broth around the rice, add bok choy, and finish with crispy onions. Enjoy your Sticky Steak Rice Bowls!

Cooking Tips

• Rinse the rice, it makes a huge difference in texture.
• Let tomato paste caramelize, that’s where the broth gets depth.
• Medium-low heat is best for steak, prevents burning the honey.
• Always rest your steak before slicing.
• Adjust the broth at the end, a touch more lemon or honey balances everything.
• Taste for salt and use better than boullion instead of salt if needed
• Add veggie last so it stays bright and tender.

Common Mistakes to Avoid

• Cooking the steak on high heat — it will burn the sweet marinade.
• Skipping the splash of water — it helps the glaze thicken instead of scorch.
• Letting the broth boil hard — gentle simmer keeps the flavors balanced.
• Pouring broth directly onto the rice — pour around it to keep it fluffy.

Storage & Reheating

• Store steak and rice separately from the broth for best texture.
• Steak and rice keep 3–4 days in the fridge; broth keeps 4–5 days.
• For reheating steak, use a pan with a tiny splash of water.
• Reheat broth on the stove or in the microwave.
• Crispy onions should be added fresh.

FAQs

Can I use a different cut of steak?
Yes — sirloin, flank, or New York strip work great.
Can I substitute chicken?
Absolutely. Boneless chicken thighs are perfect here.
Is the broth very spicy?
It has a gentle, heat. Add more gochujang if you like it spicier.
Can I make the broth ahead?
Yes — it reheats beautifully and develops even more flavor overnight.

Final Thoughts

If you’re in that same in-between season where life feels full and a little chaotic, I hope this bowl brings you the comfort it brought me. It’s light enough to give your body a break from all the holiday heaviness, but still flavorful and satisfying. The sweet sticky steak, the cozy tomato-gochujang broth, the soft bok choy, it all comes together in a way that feels grounding and familiar, even on the busiest nights.

If you make these Sticky Steak Rice Bowls, let me know how your family likes it. And if you’re looking for more cozy bowls or weeknight meals you can throw together with pantry staples try my Easy Slow Cooker Creamy Mushroom Pot Roast.