Bibimbap-Style Korean-Marinated Flank Steak
Bibimbap-Style Korean-Marinated Flank Steak – Translated to mixed rice, this traditional dish features stir-fried strips of Flank steak alongside veggies and rice.
- Prep Time: ;15
- Cook Time: :15
- Total Time: 1:15
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian
Ingredients
Units
Scale
- 1 pound beef Flank Steak
Marinade
- 2 tablespoons minced green onions
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- Hot cooked brown rice
- Korean red chili sauce (Gochujang) (optional)
- Vegetables: Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts
Instructions
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
- Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Notes
- One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
Nutrition
- Serving Size: 4