Description
This dish brings together marinated beef, steamed rice, crisp-tender veggies, and a creamy, spicy sauce. It’s simple enough for weeknights yet impressive enough for guests.
Ingredients
- 1 pound flank steak (or another beef cut you prefer)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp freshly grated ginger
- 1 cup cooked rice (white or brown)
- 1 cup mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 2 tbsp neutral oil for cooking (vegetable, canola, or avocado)
- 1/2 cup sour cream
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp lime juice
- Sesame seeds, for sprinkling
- Sliced green onions, for finishing
Instructions
1. Make the marinade. Combine the soy sauce, brown sugar, sesame oil, garlic, and grated ginger in a bowl. Whisk until the sugar dissolves and the mixture looks glossy.
2. Marinate the beef. Add the steak to the bowl and turn it so every surface gets coated. Let it sit for at least 30 minutes; longer (a few hours or overnight) deepens the flavor.
3. Cook the rice. Prepare rice following package directions. Fluff and set aside so it’s ready when you plate.
4. Whip up the spicy cream. In a small bowl, stir together the sour cream, gochujang, honey, and lime juice until smooth. Taste and tweak — more honey to tame the heat, more gochujang for extra kick. Chill until use.
5. Prep the veggies. Chop your chosen vegetables into bite-size pieces so they cook quickly and evenly.
6. Sear the steak. Heat the neutral oil in a large skillet over medium-high heat. Lift the steak from the marinade (discard any leftover marinade) and sear 4–5 minutes per side for medium-rare, adjusting time to your preferred doneness.
7. Rest and slice. Transfer the steak to a cutting board and let it rest for a few minutes to keep the juices. Then slice thinly against the grain for the most tender bites. (Big tip: cutting against the grain makes steak feel much more tender.)
8. Quick-sauté the veggies. In the same pan, toss the chopped vegetables and cook 3–5 minutes until they’re bright and still slightly crisp. Season lightly if needed.
9. Build the bowls. Divide the rice into bowls, top with steak slices, and add the vegetables.
10. Finish with sauce and garnish. Drizzle the spicy cream over each bowl. Scatter sesame seeds and chopped green onions on top. Serve immediately.
Notes
- Handy tips & swaps
- If you prefer milder heat, reduce the gochujang or add extra sour cream to the sauce.
- Want it lighter? Swap sour cream for Greek yogurt.
- No flank steak? Use sirloin or ribeye — adjust searing times accordingly.
- Meal prep pro tip: Store rice, steak, and sauce in separate containers for best texture during reheats.
- Storage
- Keep components refrigerated in separate containers for up to 3 days. Reheat gently on the stovetop with a splash of water or oil to revive texture. Steak and veggies freeze okay (store apart from rice and sauce) for up to 3 months.
- Short serving ideas
- Serve with kimchi or pickled cucumbers on the side. Add a fried egg on top for extra richness. Offer extra gochujang at the table for people who want more heat.