Description
A quick and flavorful 15-minute weeknight dinner featuring thin-sliced beef in a sweet, savory, and spicy gochujang sauce, served over rice with vegetables and an optional fried egg.
Ingredients
Scale
- 1 lb (450g) thin-sliced flank steak or sirloin
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 cups cooked rice (Jasmine, brown, or cauliflower rice)
- 1 cup vegetables (spinach, bok choy, or broccoli florets)
- 1 large egg (fried or soft-boiled, optional)
- 1 tablespoon neutral oil (for cooking)
Instructions
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar is dissolved. Set aside.
- Pat the beef dry with paper towels to ensure a good sear. Season lightly with black pepper.
- Heat a large skillet or wok over medium-high heat with neutral oil. Add beef in a single layer and cook undisturbed for 1 minute to sear, then stir and cook until just browned (3-4 minutes total). Remove beef from pan and set aside.
- In the same pan, add a little more oil if needed and sauté vegetables until tender-crisp (2 minutes). Remove and set aside with the beef.
- Reduce heat to medium. Pour the prepared sauce into the pan and let it bubble for 30 seconds to thicken.
- Return the beef and vegetables to the pan. Toss everything together to coat in the sauce and cook for another minute to meld flavors.
- Place hot rice in a bowl. Top with the beef and vegetable mixture. Garnish with sliced green onions and toasted sesame seeds. Add a fried egg on top if desired. Serve immediately.
Notes
Pat the beef dry before cooking to prevent steaming and ensure a good sear. Do not overcrowd the pan; cook in batches if necessary. Gochujang brands vary in saltiness, so taste the sauce before adding it to the pan. The sauce can be made a day in advance. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 900
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: gochujang, beef bowl, korean food, quick dinner, weeknight meal, spicy beef, easy recipe, 15 minute dinner