Description
A flavorful bowl of marinated Korean-style beef served with crisp sesame cucumber slaw and rice, perfect for quick dinners or meal prep.
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 2 green onions, chopped
- Salt and pepper to taste
- 2 cups cooked white or brown rice
- 1 English cucumber, thinly sliced
- 1 tbsp rice vinegar (for slaw)
- 1 tsp sesame oil (for slaw)
- 1 tsp honey
- 1 tsp toasted sesame seeds
- Pinch red pepper flakes
- 1 green onion, sliced (for slaw)
- Salt to taste (for slaw)
Instructions
- Thinly slice the flank steak against the grain and place in a bowl or zip-top bag.
- In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, gochujang, and chopped green onions.
- Pour marinade over the steak. Marinate for at least 30 minutes or up to 8 hours in the fridge.
- Prepare the slaw by combining cucumber with rice vinegar, sesame oil, honey, sesame seeds, red pepper flakes, green onions, and salt. Toss and refrigerate.
- Cook rice according to package instructions.
- Heat a grill pan or skillet over medium-high heat. Sear steak slices 1–2 minutes per side until browned.
- Assemble bowls with rice, steak, and cucumber slaw.
- Garnish with extra sesame seeds and green onions if desired.
Notes
- Swap steak for chicken or tofu.
- Add vegetables like carrots, broccoli, or bell peppers.
- Use quinoa or cauliflower rice for low-carb option.
- Add spicy mayo or extra gochujang for heat.
- Top with a fried egg for extra richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 75mg