Description
This delicious gochujang marinated flank steak dish is served over a bed of fluffy white rice with fresh vegetables, making it a perfect weeknight meal.
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 permits.
- Feel free to add other vegetables such as bell peppers or avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg