Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp grated Asian pear
  • 1 tsp Gochugaru (Korean red pepper flakes)
  • 1 lb flank steak, sliced against the grain into thin ribbons
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1/2 cup kimchi
  • 2 tbsp sliced scallions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the steak into 1/8 inch ribbons against the grain.
  2. Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger, Asian pear, and Gochugaru in a large bowl.
  3. Toss the beef in the sauce and let it sit for at least 15 minutes until the meat looks glossy and fully coated.
  4. Set your skillet over medium high heat with a teaspoon of oil. Wait for a light wisp of smoke.
  5. Add the beef in a single layer, working in batches if necessary. Cook for 2 minutes until it starts to sizzle and brown.
  6. Flip the ribbons and cook for another minute. Watch for the sugar to bubble and darken.
  7. Remove the beef to a plate while you assemble the bowls.
  8. Divide the jasmine rice into four bowls.
  9. Arrange the carrots, cucumbers, and kimchi on top of the rice.
  10. Top with the hot beef, scallions, and sesame seeds. Serve immediately while the beef is steaming.