# 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. Stir in julienned carrots and let sit for at least 20 minutes, tossing occasionally until tender.
02 - In a large mixing bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss thoroughly to coat all pieces, and let marinate for 15 to 20 minutes.
03 - If using uncooked rice, prepare according to package instructions until fluffy and fully cooked. Keep warm until assembly.
04 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust heat level and consistency to taste.
05 - Heat a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and sear for 2 to 3 minutes per side until deeply browned and cooked through. Work in batches if necessary to avoid crowding.
06 - Divide warm cooked rice evenly into four serving bowls. Layer with seared beef, drained pickled carrots, sliced cucumber, jalapeño rings, green onion slices, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Present bowls immediately while rice and beef remain warm. Offer additional sriracha mayo on the side.
