Korean Beef Bowl

Ingredients

• 1½ lb flank steak
• ½ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sriracha (optional)
• 4 cup cooked white rice
• 1 cup carrots, julienned
• 1 cup cucumber, sliced
• 2 scallions, sliced (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp vegetable oil

Steps

1. Thinly slice the flank steak against the grain into bite-sized pieces.
2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and sriracha (if using) to create the marinade.
3. Add the sliced beef to the marinade, toss to coat, and let it marinate for at least 15 minutes, or up to 30 minutes.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned and cooked through.
5. Divide the cooked white rice among four bowls. Top with the cooked Korean beef.
6. Arrange julienned carrots and sliced cucumber alongside the beef in each bowl.
7. Garnish with sliced scallions and sesame seeds, if desired, before serving.