Scale

1 lb flank steak or sirloin, thinly sliced

2 cups cooked jasmine or short-grain rice

**Korean Marinade:**

3 tbsp soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 tbsp rice vinegar

2 garlic cloves, minced

1 tsp grated ginger

1 tbsp gochujang (Korean chili paste)

1 tsp sesame seeds (optional)

**Toppings:**

1 cup shredded carrots

1 cup cucumber, thinly sliced

1/2 cup kimchi (optional)

2 green onions, sliced

Fried egg (optional)

Extra sesame seeds for garnish

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and gochujang.

2. Add sliced steak to the marinade and let sit for at least 30 minutes (or up to overnight in fridge).

3. Heat a skillet or grill pan over medium-high heat. Sear steak slices in batches until browned and cooked through, about 1–2 minutes per side.

4. Warm rice and divide among bowls.

5. Top with cooked steak, fresh veggies, green onions, and optional fried egg or kimchi.

6. Drizzle with extra marinade (boiled briefly if reused) or gochujang sauce. Sprinkle with sesame seeds and serve.

• Thinly slicing the steak against the grain keeps it tender.

• Use cauliflower rice for a low-carb version.

• Make it spicy by adding sriracha or extra gochujang on top.

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