Korean BBQ-Style Beef Bowl

Ingredients

• 12 oz Flank steak (thinly sliced) or sirloin
• 3 tbsp Soy sauce
• 1 tbsp Brown sugar
• 2 cloves Garlic (minced)
• 1 tsp Sesame oil
• 1 tsp Gochujang (optional, for heat)(optional)
• 1 tsp Cornstarch
• 1 tbsp Water
• 2 cups Cooked white rice
• 1 medium Cucumber (thinly sliced)
• 2 tbsp Rice vinegar
• 1/4 tsp Salt (for pickling)
• 1 tsp Sugar (for pickling)
• 1/4 tsp Black pepper

Instructions

1. 1

   Prep (15 minutes total): In a bowl, mix soy sauce, brown sugar, minced garlic, sesame oil, optional gochujang, cornstarch, water, and black pepper to form the sauce. Slice cucumber thinly and toss with rice vinegar, salt, and sugar; set aside to quick-pickle.

2. 2

   Cook (15 minutes total): Heat a large skillet or wok over medium-high heat. Add the sliced beef and cook, stirring, until browned and mostly cooked through, about 6–8 minutes.

3. 3

   Finish cooking: Pour in the sauce and stir until the sauce thickens and coats the beef, about 3–5 minutes. If the pan looks dry, add a splash of water.

4. 4

   Serve: Divide rice into bowls, top with Korean BBQ-style beef, and spoon quick-pickled cucumber over the top. Serve immediately.