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Easy Sticky Steak Rice Bowls with Spicy Tomato Gochujang Broth

A cozy, sweet-and-spicy rice bowl made with tender sticky steak, fluffy jasmine rice, and a warm tomato-gochujang broth poured around the edges. Light, flavorful, and comforting — the perfect weeknight dinner when you want something satisfying but not heavy.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4 people
Calories 839 kcal
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Ingredients
  

Steak

  • 1 tbsp butter for searing
  • 2-3 steaks i used ribeye

Marinade and Pan Sauce

  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 3 tbsp honey
  • 1/2 cup oyster sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 tsp salt

White rice

  • 2 cups jasmine rice
  • 3 cups water
  • 1 tsp salt

Spicy Tomato Gochujang Broth

  • 1 tbsp coconut oil for sautéing
  • 6 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tbsp gochujang
  • 2 tbsp soy sauce low sodium
  • 4 cups water
  • 4 tsp better than bouillon chicken
  • 2 tsp honey
  • 1 bay leaf
  • 1/2 juice of half a lemon
  • 2 tsp honey
  • 1 cup green veggie of choice bock choy and asparagus are my picks

Instructions
 

1 Rinse the jasmine rice under cold water until mostly clear. Add rice, 3 cups water, and salt to a pot. Bring to a boil, then cover and cook on low for 12–15 minutes. Turn off heat and let rest covered for 5 minutes.

    2 Mix the marinade: onion powder, garlic powder, honey, oyster sauce, soy sauce, and salt. Coat the steaks evenly and let them sit while you prepare the broth.

      3 Heat coconut oil in a medium pot over medium heat. Add garlic and sauté for 1–2 minutes until lightly golden.

        4 Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

          5 Add gochujang, soy sauce, Better Than Bouillon, and 4 cups water. Whisk to dissolve. Add bay leaf and simmer for 7–10 minutes.

            6 Turn off heat, add honey and lemon juice, and adjust seasoning. Add bok choy and let it soften in the warm broth.

              7 In a separate pan, melt butter over medium-low heat. Sear steaks for 3 minutes per side until the edges caramelize.

                8 Remove steaks and rest for 3–5 minutes. Pour remaining marinade into the pan with a splash of water. Cook on medium heat until thickened.

                  9 Slice the steak and add it back into the pan. Let it finish cooking in the sauce until thickened, about 2 to 3 minutes.

                    10 Build bowls with rice, sticky steak, warm tomato-gochujang broth, bok choy, and crispy onions.

                      Video

                      Notes

                      • Add more gochujang for extra heat.
                      • Substitute chicken thighs for steak if preferred.
                      • Store rice and steak separately from broth for best texture.