Ingredients:

  • 120 ml (½ cup) Low-Sodium Soy Sauce
  • 60 ml (¼ cup) Toasted Sesame Oil
  • 60 ml (¼ cup) Dark Brown Sugar, packed
  • 4 cloves Garlic, minced finely
  • 1 tbsp Fresh Ginger, grated
  • 1 tbsp Gochujang (Korean chili paste) (Optional, for heat)
  • 1 tsp Black Pepper, freshly ground
  • 1 tbsp Rice Vinegar
  • 680 g (1.5 lbs) Skirt Steak, Flank Steak, or Sirloin, thinly sliced across the grain
  • 1 small Yellow Onion, thinly sliced
  • 2 tbsp Neutral Oil (e.g., canola, vegetable, or sunflower)
  • 350 g (1¾ cups) Medium-Grain Sticky Rice (or sushi rice)
  • 400 ml (1¾ cups) Water
  • 1 medium Cucumber, cut into thin matchsticks
  • 1 large Carrot, cut into thin matchsticks
  • 4 Spring Onions (scallions), thinly sliced for garnish
  • 1 tbsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Prep the Beef and Marinade: Partially freeze the beef for 30 minutes to make slicing easier. Slice the beef paper-thin across the grain (about 5mm thick). In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, pepper, Gochujang (if using), and vinegar. Add the sliced beef and the sliced onion to the marinade. Toss well, cover, and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a saucepan. Bring to a boil, then immediately cover, reduce heat to the lowest setting, and simmer for 15 minutes. Remove from heat (keep the lid on) and let stand for 10 minutes. Fluff gently with a fork before serving.
  3. Cook the Beef Stir-Fry: Heat a wok or heavy frying pan over high heat. Add the neutral oil. Remove the beef from the marinade (leaving the onions and marinade in the bowl). Add half of the beef to the scorching hot pan, ensuring a single layer.
  4. Sear: Stir-fry quickly for 2–3 minutes until nicely caramelized and just cooked through. Remove to a clean plate. Repeat this process with the remaining beef.
  5. Reduce Sauce (Optional): If desired, add the reserved marinade and onions to the hot pan and simmer vigorously for 1–2 minutes until slightly reduced and syrupy.
  6. Assemble the Bowls: Divide the cooked rice among four serving bowls. Place the seared Korean beef mixture alongside the rice, drizzling with the reduced sauce, if applicable. Artfully arrange the fresh cucumber and carrot matchsticks on top. Finish by sprinkling generously with sliced spring onions and toasted sesame seeds. Serve immediately.