Ingredients
1.5 lbs flank steak, thinly sliced against the grain
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons toasted sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups cooked white rice
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon lime juice
1 cup kimchi
1 cucumber, thinly sliced
1 cup shredded carrots
Sliced green onions and sesame seeds for garnish
Instructions
Step 1: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the sliced steak and toss to coat. Marinate for at least 30 minutes.
Step 2: While the steak marinates, prepare the spicy cream sauce by mixing mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
Step 3: Heat a large cast iron skillet over high heat. Add a tablespoon of oil and sear the steak in batches for 2-3 minutes per side until caramelized and cooked through.
Step 4: Assemble the bowls by dividing the rice among four bowls. Top with a portion of steak, kimchi, cucumbers, and carrots.
Step 5: Drizzle generously with the spicy cream sauce and garnish with green onions and sesame seeds before serving.
Notes
For the most tender steak, ensure you slice it very thinly and against the grain before marinating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 12g
- Sodium: 1150mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg