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Sizzling Beef Bowls

This is my quick fix for when Korean food cravings hit. I love one-bowl meals, and this one is piled with marinated and grilled flank steak, sweet grilled scallions, sesame carrots and garlicky bok choy. A spoonful of kimchi and a drizzle of Sriracha tie everything together. The steak gets thinly sliced on the bias before marinating. To make it easier to slice, pop the steak in the freezer for 10-15 minutes to firm up (also, use your longest, thinnest knife). The steak can be marinated up to 24 hours in advance. If you want to take the dish over the top, slide a fried egg on top before serving.
Servings: 4
Author: Nicki Sizemore

Ingredients

  • ¼ cup low-sodium tamari or soy sauce
  • 1 teaspoon sugar
  • 2 large garlic cloves , grated on microplane
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochugaru or ½ teaspoon red pepper flakes
  • 1 pound flank steak , thinly cut crosswise (against the grain) on a bias into ¼–inch thick slices (if you’re having trouble, throw the steak in the freezer for 10-15 minutes to firm up
  • 1 bunch scallions
  • Grapeseed or canola oil (or any other neutral oil)
  • White or brown short-grain rice for serving
  • *Sesame Carrots for serving (see below)
  • *Garlic Bok Choy for serving (see below)
  • Kimchi for serving
  • Sriracha for serving (optional)
  • Toasted sesame seeds for serving (optional)

Instructions

  • In a medium bowl, whisk together the tamari or soy sauce, sugar, grated garlic, sesame oil and gochugaru (or red pepper flakes) until the sugar is dissolved. Add the steak slices and toss to evenly coat. Let sit at room temperature for 15 minutes, or for up to an hour. While the steak sits, make the Sesame Carrots and Garlic Bok Choy. Do Ahead: The steak can be marinated up to 24 hours in advance; store in the refrigerator.
  • Heat a grill pan over medium-high. Toss the scallions in grapeseed or canola oil to lightly coat. Season the scallions with salt and pepper. Grill the scallions until lightly browned and softened, turning occasionally, about 5 minutes. Working in batches, grill the steak until the slices are browned and medium-rare, about 1-2 minutes per side. Transfer to a serving platter. Divide rice among 4 serving bowls. Arrange the steak and scallions over the rice, along with Sesame Carrots, Garlic Bok Choy and a spoonful of kimchi. Garnish with a drizzle of Sriracha and a sprinkle of toasted sesame seeds.