# What you'll need:
→ Beef Marinade
01 - 500 g flank steak, thinly sliced
02 - 60 ml soy sauce
03 - 30 g brown sugar
04 - 3 tbsp rice vinegar
05 - 2 tbsp sesame oil
06 - 3 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 1 tsp crushed red pepper flakes
→ Rice Bowls
09 - 2 cups cooked jasmine rice
10 - 1 cup shredded carrots
11 - 1 cup cucumber, thinly sliced
12 - 1/2 cup radishes, thinly sliced
13 - 1/4 cup green onions, finely chopped
14 - 2 tbsp toasted sesame seeds
→ Garnish
15 - 2 tbsp gochujang sauce
16 - 2 tbsp chopped fresh cilantro
# Method:
01 - In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until fully incorporated.
02 - Add sliced flank steak to the marinade and toss to coat; refrigerate for at least 30 minutes to allow flavors to develop.
03 - Heat a large skillet or grill pan over medium-high heat. Remove beef from marinade and cook in batches for 2–3 minutes per side until beef is caramelized and cooked through.
04 - Divide warm jasmine rice among serving bowls. Arrange carrots, cucumber, radishes, and cooked beef on top of the rice. Sprinkle green onions and sesame seeds over each bowl.
05 - Drizzle each bowl with gochujang sauce and garnish with chopped cilantro before serving.
