Ingredients
Scale
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 3 tablespoons soy sauce (use low-sodium for a lighter option)
- 2 tablespoons brown sugar or honey (substitute with maple syrup if preferred)
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cups cooked jasmine or short-grain rice (preferably warm)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced green onions
- 1/2 cup kimchi, chopped (optional but highly recommended!)
- 1/4 cup fresh cilantro leaves for garnish
- For the Spicy Cream Sauce:
- 1/2 cup mayonnaise (use a light version if preferred)
- 1 tablespoon gochujang (Korean chili paste; substitute with sriracha if needed)
- 1 teaspoon lime juice
- 1 teaspoon honey
- Pinch of salt
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the marinade. This blend of sweet, salty, and spicy is what gives the steak its signature flavor, much like the marinara sauce Nonna Rosa taught me to balance with love and patience.
- Add the thinly sliced flank steak to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor—this step reminds me of the slow braises we used to make in my grandmother’s kitchen, where time was the secret ingredient.
- While the steak marinates, prepare the spicy cream sauce by mixing mayonnaise, gochujang, lime juice, honey, and a pinch of salt in a small bowl. Taste and adjust the heat or sweetness according to your preference.
- Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated steak slices in a single layer (cook in batches if necessary), searing each side for about 2-3 minutes until caramelized and cooked through. The aroma will transport you right into a bustling Korean street market or a warm family kitchen.
- To assemble, start with a base of warm jasmine rice in each bowl. Arrange the cooked steak on top, then add shredded carrots, cucumber slices, green onions, and a spoonful of chopped kimchi for that signature tangy crunch.
- Drizzle generously with the spicy cream sauce and garnish with fresh cilantro. Serve immediately for a meal that feels like a celebration of flavors and memories, perfect for gathering around the table with loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
