Sizzling Korean Gochujang Beef Bowls

• 1.25 lb flank steak
• 3 tbsp gochujang
• 2 tbsp gluten-free tamari
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 3 clove garlic
• 1 tbsp fresh ginger
• 3 cup cooked white rice
• 1 cucumber
• 2 tbsp rice vinegar
• 3 green onions

Instructions

1. 1

   Thinly slice the flank steak against the grain and toss with gochujang, tamari, sesame oil, honey, minced garlic, and grated ginger.

2. 2

   Let the beef marinate for 15 minutes while you prep the rest.

3. 3

   Thinly slice the cucumber and toss with rice vinegar and a pinch of salt to quick-pickle.

4. 4

   Heat a large skillet or wok over high heat until nearly smoking.

5. 5

   Sear the beef in a single layer for 2 to 3 minutes, stirring only once, until caramelized at the edges.

6. 6

   Divide rice among bowls and top with the sizzling beef.

7. 7

   Add the pickled cucumbers, scatter sliced green onions and sesame seeds, and serve.