Ingredients
Scale
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 cups cooked jasmine rice
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1/2 cup kimchi
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, for garnish
Feel free to substitute flank steak with skirt steak or even chicken if you prefer. For a gluten-free option, use tamari instead of soy sauce. The beauty of this dish lies in its flexibility, allowing you to tailor it to your family’s tastes and dietary needs.
Instructions
- Start by combining the soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in a bowl. Mix well to create the marinade.
- Place the thinly sliced flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring each piece is well coated. Allow it to marinate for at least 30 minutes, or overnight for more intense flavor.
- While the steak is marinating, prepare the rice according to package instructions. Fluff with a fork and keep warm.
- Heat a large skillet over medium-high heat. Once hot, add the marinated steak in batches, cooking each side for about 2-3 minutes until caramelized and cooked through.
- To assemble the bowls, divide the cooked rice among four bowls. Top with slices of the cooked steak, cucumber, carrots, and a spoonful of kimchi.
- Garnish with green onions, sesame seeds, and fresh cilantro for a burst of color and flavor.
Cooking the steak in batches helps to sear each piece perfectly without overcrowding the pan. This was a tip I picked up from my grandmother, who always emphasized the importance of patience in cooking. It’s not just about following a recipe; it’s about embracing the process and making it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International