Flavors blend in a protein-packed bowl with marinated beef, pickled carrots, fresh veggies, and creamy spicy mayo.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tbsp brown sugar
07 - 1 tbsp rice vinegar
08 - 1 tsp gochujang, optional
09 - 1/4 tsp black pepper
→ Rice
10 - 2 cups cooked jasmine or short-grain white rice
→ Pickled Carrots
11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tbsp sugar
14 - 1/2 tsp salt
→ Fresh Toppings
15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 green onions, thinly sliced
→ Sriracha Mayo
19 - 1/3 cup mayonnaise
20 - 1 to 2 tbsp sriracha, to taste
21 - 1 tsp lime juice
# How to Make It:
01 - In a small bowl, combine rice vinegar, sugar, and salt. Add carrots and toss to coat. Let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef slices, toss thoroughly to coat evenly, and marinate for 15 to 20 minutes.
03 - Cook rice according to package instructions if not already prepared. Set aside and keep warm.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and adjust spiciness to preference.
05 - Heat a large skillet or wok over high heat until smoking. Working in batches if necessary, add marinated beef in a single layer and cook 2 to 3 minutes per side until browned and cooked through.
06 - Divide warm rice evenly among four bowls. Arrange seared beef, drained pickled carrots, cucumber slices, jalapeños, green onions, and sesame seeds on top of each bowl. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef and rice are still warm.
