Ingredients:

  • 1.5 lbs sirloin steak, thinly sliced against the grain
  • 1/4 cup low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp grated Asian pear
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp gochujang
  • 1 tsp fresh lime juice
  • 1 tsp honey
  • 3 cups cooked jasmine rice
  • 1 cup kimchi, chopped
  • 1 cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper. Add the sliced steak and toss to coat; marinate for 10 minutes at room temperature.
  2. Prepare the spicy cream sauce by whisking the mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth.
  3. Heat a large cast-iron skillet or wok over medium-high heat with a teaspoon of neutral oil. Once shimmering, add the steak in a single layer (working in batches to avoid crowding).
  4. Sear the steak undisturbed for 1-2 minutes to develop a dark brown crust, then toss and cook for an additional 1-2 minutes until the marinade reduces into a sticky glaze.
  5. Assemble the bowls by dividing the cooked rice among four bowls. Top with equal portions of the BBQ steak, chopped kimchi, sliced cucumbers, and scallions.
  6. Drizzle the spicy cream sauce over each bowl and garnish with toasted sesame seeds before serving.