Ingredients
Scale
- 1 lb beef flank steak, thinly sliced
- 2 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 green onions, chopped (for garnish)
- 2 cups cooked jasmine or brown rice
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
Instructions
- Marinate the Beef: In a bowl, combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Add sliced flank steak and marinate for at least 30 minutes.
- Prepare Your Rice: Cook rice according to package instructions.
- Sauté Vegetables: Heat a skillet over medium heat with a drizzle of oil. Add bell peppers and carrots; cook for 3-4 minutes until slightly softened.
- Cook the Beef: In the same skillet over high heat, cook marinated beef in batches until browned and caramelized (about 3-5 minutes).
- Combine Everything: Return sautéed vegetables to the skillet with the cooked beef and toss together for an additional 2-3 minutes.
- Serve & Garnish: Spoon rice into bowls, top with beef and vegetable mixture, and sprinkle with chopped green onions.
Notes
- Customize your bowls by adding other vegetables like snap peas or zucchini.
- For a vegetarian option, substitute beef with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 470
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg