Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 cups cooked white rice
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup mayonnaise
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1 tbsp vegetable oil
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to make the marinade.
- Add the sliced steak to the marinade and let it sit for 15 minutes.
- In a small bowl, whisk together mayonnaise, gochujang, and rice vinegar to make the spicy cream sauce. Set aside.
- Heat vegetable oil in a pan over medium-high heat. Cook the marinated steak for 3-4 minutes until browned.
- Assemble the bowls by dividing the rice, steak, cucumber, and carrot among serving bowls.
- Drizzle with the spicy cream sauce and garnish with green onions and sesame seeds.
Notes
- For extra heat, add more gochujang to the sauce.
- Marinate the steak longer for deeper flavor (up to 2 hours).
- Substitute with chicken or tofu if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg