Description
This Korean Beef Power Bowl is a vibrant and flavorful meal featuring tender marinated flank steak seared to perfection, served over fluffy jasmine rice with pickled carrots, fresh cucumber, jalapeño slices, and a spicy sriracha mayo drizzle. This dish offers a perfect balance of savory, tangy, and spicy elements, ideal for a satisfying and quick weeknight dinner.
Ingredients
Scale
Beef Marinade and Meat
- 1.1 lbs flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp gochujang, optional for extra heat
- 1/4 tsp black pepper
Rice
- 2 cups cooked jasmine or short-grain white rice
Pickled Carrots
- 1 cup carrots, julienned
- 1/3 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Fresh Toppings
- 1 cup cucumber, thinly sliced
- 1 fresh jalapeño, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
Sriracha Mayo
- 1/3 cup mayonnaise
- 1 to 2 tbsp sriracha, to taste
- 1 tsp lime juice
Instructions
- Prepare Pickled Carrots: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrots and toss to coat. Let the carrots sit for at least 20 minutes, tossing occasionally to ensure even pickling.
- Marinate the Beef: In a large bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, optional gochujang, and black pepper. Add the thinly sliced beef to the marinade and toss thoroughly to coat. Allow the beef to marinate for 15 to 20 minutes to absorb the flavors.
- Cook the Rice: If not already cooked, prepare the jasmine or short-grain white rice according to package instructions. Once cooked, set aside and keep warm.
- Prepare Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha according to your preferred spice level, stirring until smooth and well combined.
- Sear the Beef: Heat a large skillet or wok over high heat until very hot. Add the marinated beef in a single layer and let it sear without stirring for about 2 to 3 minutes per side until browned and just cooked through. Avoid overcrowding the pan to ensure proper searing.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with the seared beef, a generous portion of drained pickled carrots, thin cucumber slices, jalapeño slices, green onions, and toasted sesame seeds. Drizzle each bowl generously with the prepared sriracha mayo.
- Serve: Serve the bowls immediately while the beef is warm to enjoy the optimal flavors and textures.
Notes
- For extra heat, add more gochujang to the beef marinade or increase the sriracha in the mayo sauce.
- Use flank steak or sirloin for best results, but ribeye or skirt steak can also work well.
- Pickled carrots can be prepared up to a day in advance and stored in the refrigerator.
- Jasmine rice provides a fragrant, slightly sticky base ideal for this dish.
- Adjust the amount of jalapeño and sriracha to control the spiciness according to your preference.
