Save to Pinterest My coworker brought one of these bowls to lunch on a drizzly Tuesday, and the whole office smelled like toasted sesame and ginger for hours afterward. She caught me eyeing it halfway through her meal and laughed, sliding the container across the table so I could taste a bite. That single spoonful of beef with the tangy pickled carrots and creamy sriracha mayo convinced me I needed to figure out how to make it at home that very evening.
The first time I made this for friends who claimed they weren't into 'fancy' food, they went quiet the moment they took a bite, and suddenly everyone wanted seconds. Watching someone discover that gochujang and sesame oil together create something almost addictive never gets old, honestly.
Ingredients
- Flank steak or sirloin, thinly sliced: Slice against the grain after chilling the meat for 30 minutes, which makes the knife glide through effortlessly and keeps each piece tender.
- Soy sauce: Use a good quality one you actually enjoy drinking from a small cup, because cheap soy sauce tastes flat and one-dimensional here.
- Sesame oil: This is the secret ingredient that makes people ask what you did differently, so don't skip it or substitute.
- Fresh ginger: Grate it yourself rather than using jarred, the brightness makes a noticeable difference in the marinade.
- Garlic: Minced fine so it distributes evenly and doesn't create harsh pockets of raw garlic flavor.
- Brown sugar: Adds subtle sweetness that balances the salty and spicy elements without making the bowl taste dessert-like.
- Rice vinegar: The gentler acidity compared to white vinegar keeps everything harmonious instead of sharp.
- Gochujang: Korean chili paste that brings umami depth, absolutely optional if heat bothers you but worth trying if you like bold flavors.
- Jasmine or short-grain white rice: Fluffy jasmine rice soaks up the sriracha mayo beautifully, while short-grain rice works if that's what you have on hand.
- Carrots for pickling: Julienne them thin so they soften slightly and absorb the vinegar brine in under 20 minutes.
- Rice vinegar for pickled carrots: Keep it separate from the beef marinade vinegar for clarity and to avoid mistakes.
- Fresh cucumber: Slice it just before assembly so it stays crisp instead of weeping into the bowl.
- Jalapeño: Leave seeds in if you want more heat, remove them for a gentler spice that still tastes fresh.
- Toasted sesame seeds: Buy them pre-toasted or toast your own in a dry pan for 2 minutes, the nutty flavor transforms the whole bowl.
- Green onions: Slice thin and add them at the very end so they don't wilt into invisibility.
- Mayonnaise for sriracha mayo: Use whatever you like, vegan versions work perfectly here without anyone noticing the difference.
- Sriracha: Start with one tablespoon and taste as you go, everyone's heat tolerance is different and you can always add more.
- Lime juice: Brightens the mayo and keeps it from tasting one-note and heavy.
Instructions
- Start the pickled carrots first:
- Whisk rice vinegar, sugar, and salt in a small bowl until the sugar dissolves completely. Toss in your julienned carrots and let them sit while you handle the beef, giving them time to soften and absorb all that tangy brine.
- Build your marinade:
- In a large mixing bowl, combine soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. This is your flavor base, so taste it with a clean spoon and adjust before the beef goes in.
- Marinate the beef:
- Add your thinly sliced beef to the marinade and toss until every piece glistens with the mixture. Let it sit for 15 to 20 minutes while you tackle the other components, this resting time makes a real difference in tenderness.
- Prepare your rice:
- If you haven't already cooked it, start now according to your package instructions. Fluffy rice is the foundation everything else lands on.
- Mix the sriracha mayo:
- In a small bowl, whisk mayonnaise with sriracha and lime juice until smooth and well combined. Taste it and add more sriracha if you want things spicier, this sauce is your personal preference to tune.
- Sear the beef until golden:
- Heat a large skillet or wok over high heat until a drop of water sizzles immediately. Working in batches if needed so you don't crowd the pan, cook the marinated beef for 2 to 3 minutes per side until browned on the edges but still tender in the center.
- Assemble your bowls:
- Divide cooked rice into four bowls, then arrange beef, drained pickled carrots, cucumber slices, jalapeños, green onions, and sesame seeds on top. Drizzle generously with sriracha mayo and serve right away while everything still has temperature contrast.
Save to Pinterest My neighbor mentioned she'd been eating the same salad for lunch every single day for three years, and the next week I brought her a container of this bowl. She texted me a photo the following Monday of an empty bowl with the caption just made my second one, and that's when I realized this recipe isn't just dinner, it's kind of a gateway to eating with more intention.
The Magic of Marinating
Marinating doesn't just add flavor, it's also how you coax tenderness into thinly sliced beef so each piece melts slightly on your tongue. The soy sauce carries salt deep into the meat fibers while the sugar caramelizes during cooking, creating those gorgeous brown edges everyone photographs. Ginger and garlic do their quiet work too, infusing the beef with an understated warmth that makes the whole bowl feel intentional and cohesive rather than thrown together.
Why Pickled Carrots Matter
Pickled carrots aren't just a garnish here, they're the textural and flavor counterpoint that keeps the bowl from feeling heavy or one-dimensional. The acidity cuts through the richness of the sriracha mayo and beef, while the slight crunch reminds your teeth that you're eating something alive and fresh. I learned this the hard way when I once skipped them to save time and ended up with a bowl that felt flat despite all the other quality ingredients.
Customizing Without Losing the Soul
This bowl is flexible enough to adapt to what you have or what you're craving, but some changes matter more than others in keeping that balanced, exciting feeling. Swapping the jasmine rice for brown rice or cauliflower rice works beautifully, as does using vegan mayo for the sriracha component if that's your preference. Extras like avocado, edamame, or even a soft boiled egg slide in naturally without disrupting the harmony you've built.
- If you can't find gochujang, the bowl tastes wonderful without it, the beef and sriracha provide enough heat and depth on their own.
- Make the pickled carrots and sriracha mayo up to two days ahead so assembly becomes almost instant when hunger strikes.
- Taste your sriracha mayo before assembly because every brand of sriracha tastes slightly different and you want it calibrated to your personal heat preference.
Save to Pinterest This bowl has become my answer to the question what should I make for dinner when I want something that tastes special but doesn't require hours in the kitchen. Every time I make it, someone asks for the recipe.
Common Recipe Questions
- → What cut of beef works best?
Flank steak or sirloin are ideal choices because they're lean and take on marinades beautifully. Slice the beef thinly against the grain for the most tender results.
- → Can I prepare components ahead?
Absolutely. Pickle the carrots up to 3 days in advance. The beef can marinate for several hours before cooking. Assemble everything just before serving for the freshest texture.
- → How do I make it dairy-free?
Simply swap regular mayonnaise for a vegan alternative in the sriracha mayo. All other components are naturally dairy-free.
- → What rice alternatives work well?
Brown rice adds nutty flavor and extra fiber. Cauliflower rice offers a low-carb option. Quinoa or noodles would also complement the Korean-inspired flavors.
- → Can I adjust the spice level?
Yes. Reduce or omit gochujang in the marinade and use less sriracha in the mayo for mild heat. Add extra jalapeño slices or sriracha if you love it spicy.
- → What other toppings can I add?
Avocado, edamame, shredded cabbage, kimchi, or fresh herbs like cilantro and basil all work beautifully. Pickled radishes or daikon add extra tang.