Korean Beef Power Bowl (Print)

Savory marinated beef over rice with tangy vegetables and spicy mayo

# Ingredients:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochujang, optional
09 - 1/4 teaspoon black pepper

→ Rice

10 - 2 cups cooked jasmine or short-grain white rice

→ Pickled Carrots

11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tablespoon sugar
14 - 1/2 teaspoon salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1 to 2 tablespoons sriracha
21 - 1 teaspoon lime juice

# Directions:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in julienned carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss to coat thoroughly, and let marinate for 15 to 20 minutes.
03 - Prepare rice according to package instructions if not already cooked.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness to taste.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through.
06 - Divide cooked rice into four bowls. Top each with seared beef, drained pickled carrots, cucumber slices, jalapeño slices, green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm.

# Expert Tips:

01 -
  • Everything cooks fast but tastes like you spent hours marinating and planning.
  • The toppings turn plain rice and beef into something bright and crunchy and alive.
  • You can swap, add, or skip ingredients based on what you have, and it still works every time.
  • The sriracha mayo pulls it all together with just enough heat and creaminess to make you go back for seconds.
02 -
  • Do not overcrowd the pan when searing the beef or it will steam instead of caramelize, and you will lose that crispy edge.
  • Let the carrots pickle for at least 20 minutes because anything less and they taste raw and harsh instead of tangy and mellow.
  • Taste the sriracha mayo before you drizzle it because sriracha brands vary wildly in heat, and you can always add more but you cannot take it back.
03 -
  • Freeze the beef for 20 minutes before slicing so it firms up and you can cut it paper-thin with ease.
  • Use a well-seasoned cast iron skillet or carbon steel wok for the best sear and that restaurant-quality char.
  • Julienne the carrots as thin as possible so they pickle faster and taste more delicate.
  • Drizzle the sriracha mayo right before serving so it does not sink into the rice and disappear.
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