Description
A delicious marinated flank steak served over rice with fresh vegetables.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions (chopped)
- 1 tablespoon sesame seeds
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and honey to make the marinade.
- Place flank steak in a shallow dish and pour marinade over it, turning to coat. Cover and refrigerate for at least 30 minutes.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat. Remove steak from marinade and reserve the marinade.
- Sear the steak 4–5 minutes per side for medium-rare, then transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the reserved marinade into the hot pan and simmer for 2–3 minutes until slightly thickened.
- Slice the rested steak thinly against the grain and toss with the reduced sauce.
- Divide cooked rice among bowls and top each with sliced steak, shredded carrots, sliced cucumber, chopped green onions, and a sprinkle of sesame seeds.
Notes
- For extra flavor, let the steak marinate longer if time allows.
- Serve with additional gochujang on the side for those who like it spicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg