# 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 for extra heat
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
# Directions:
01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat, and let marinate for 15 to 20 minutes.
03 - Cook the rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes per side, or until browned and just cooked through.
06 - Divide rice into four bowls. Top with beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm.
