Ingredients:

  • 1.5 lbs (680g) Flank steak, thinly sliced against the grain
  • ½ cup (120ml) Soy sauce
  • ¼ cup (60ml) Brown sugar, packed
  • 2 tablespoons (30ml) Sesame oil
  • 2 tablespoons (30ml) Rice vinegar
  • 4 cloves Garlic, minced
  • 1 tablespoon (15ml) Fresh ginger, minced
  • 1 teaspoon Red pepper flakes (optional)
  • 2 tablespoons Vegetable oil
  • Cooked rice, for serving
  • Optional Toppings: Sliced green onions, toasted sesame seeds, kimchi, sriracha mayo, a fried egg

Instructions:

  1. Slice the flank steak thinly against the grain. Partially freezing the beef for 30 minutes beforehand makes this easier.
  2. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes (if using).
  3. Add the sliced beef to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the marinated beef to the hot skillet in a single layer (cook in batches if necessary). Cook for 2-3 minutes per side, or until browned and cooked through.
  6. Spoon cooked rice into bowls and top with the korean beef recipe. Add your favourite toppings and tuck in!