Korean BBQ Beef Rice Stack
A delightful dish featuring tender marinated flank steak over a bed of savory rice, garnished with green onions and sesame seeds.
Ingredients
For the Marinade
- 1 lb flank steak, thinly sliced
- 1/4 cup soy sauce brings that rich umami flavor
- 2 tablespoons brown sugar for a hint of sweetness
- 1 tablespoon sesame oil adding a nutty aroma
- 3 cloves garlic, minced for a kick
- 1 tablespoon ginger, grated to enhance the flavor profile
- 1 tablespoon rice vinegar for a tangy note
- 2 teaspoons gochujang (Korean chili paste) for a touch of heat
For Serving
- 2 cups cooked white rice warmed
- 1 tablespoon sesame seeds, toasted for garnish
- 2 green onions chopped for freshness
- 1 tablespoon vegetable oil for cooking
Instructions
Marinating the Beef
- In a mixing bowl, blend the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang.
- Add the thinly sliced steak to the bowl, ensuring every piece is coated in the marinade.
- Cover and let it marinate for at least 10 minutes.
Cooking the Beef
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the marinated beef to the pan, stirring frequently and cooking for about 5-7 minutes until browned and cooked through.
Preparing the Rice
- Warm the cooked white rice in the microwave or on the stove until fluffy.
Assembling the Dish
- Grab a bowl or plate and start layering: place a generous portion of warm rice as the base.
- Pile the succulent cooked beef on top.
- Finish with a sprinkle of sesame seeds and chopped green onions.
- Serve immediately.
Notes
For maximum flavor, aim to marinate the beef for longer (up to one hour). Consider adding sautéed vegetables for added texture and nutrition. Adjust the gochujang for your heat preference.