Description
A delightful fusion of Korean flavors with tender beef, rice, fresh veggies, and optional toppings for a satisfying meal.
Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 2 tbsp light brown sugar (packed)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste, adjust to taste)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/2 tsp black pepper
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 1 tsp vegetable oil (or other high-heat oil)
- 3 cups cooked short-grain white rice (about 1 cup uncooked)
- 1 cup kimchi (for serving)
- 1/2 cucumber (thinly sliced or julienned)
- 1 carrot (julienned)
- 2 scallions (chopped, for garnish)
- 1 tbsp sesame seeds (toasted, for garnish)
- 4 large eggs (fried or soft-boiled, optional)
- 2 tbsp mayonnaise
- 1 tsp gochujang (adjust to taste)
Instructions
- Begin by preparing the steak marinade. In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, grated ginger, and black pepper. Mix well until the sugar is dissolved.
- Add the thinly sliced flank steak to the bowl, ensuring all pieces are well-coated in the marinade. Let it marinate for about 10-15 minutes to absorb the flavors.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak and sear for about 3-4 minutes or until cooked to your desired doneness, stirring frequently. Remove from heat and let it rest for a minute.
- In a serving bowl, layer the cooked short-grain rice as the base, then top it with the seared steak. Add fresh toppings such as kimchi, sliced cucumber, julienned carrot, and the fried or soft-boiled egg. Drizzle with mayonnaise and sprinkle with scallions and toasted sesame seeds for an extra kick!
Notes
Thinly slice the steak against the grain for maximum tenderness. Adjust the gochujang based on your spice preference. Keep ingredients prepped and organized before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 250mg