Ginger-Soy Flank Steak Bibimbap
Thinly sliced steak with a heavy ginger-soy influence, paired with crunchy cucumber and carrots.
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Ingredients
- 1 pound Flank steak, thinly sliced against the grain
- 1/4 cup Soy sauce
- 2 tablespoons Fresh ginger, finely grated
- 2 tablespoons Sesame oil
- 1 tablespoon Brown sugar
- 3 cups Cooked short-grain white rice
- 1 cup English cucumber, julienned
- 1 cup Carrots, shredded
- 2 tablespoons Gochujang (Korean chili paste)
- 2 pieces Large eggs
- 3 pieces Garlic cloves, minced
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
In a medium bowl, whisk together the soy sauce, grated ginger, 1 tablespoon of sesame oil, minced garlic, and brown sugar.
- 2
Add the sliced flank steak to the marinade, tossing to coat thoroughly, and let it sit for at least 30 minutes in the refrigerator.
- 3
While the steak marinates, prepare the vegetables by julienning the cucumber and carrots; lightly toss the carrots in a pan with a drop of oil for 2 minutes until just tender-crisp.
- 4
Heat a heavy cast-iron skillet or wok over high heat with the remaining sesame oil until shimmering.
- 5
Sear the steak strips in batches to avoid crowding the pan, cooking for about 1-2 minutes per side until caramelized and cooked through.
- 6
In a separate non-stick skillet, fry the eggs sunny-side up until the whites are set but the yolks remain runny.
- 7
Divide the warm rice into two large bowls and arrange the ginger-soy steak, carrots, and cucumbers in distinct sections on top.
- 8
Place the fried egg in the center of each bowl and serve with a dollop of gochujang and a sprinkle of sesame seeds.
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