# What you'll need:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochujang, optional for extra heat
09 - 1/4 teaspoon 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 tablespoon sugar
14 - 1/2 teaspoon salt
→ Fresh Toppings
15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, thinly sliced
→ Sriracha Mayo
19 - 1/3 cup mayonnaise
20 - 1 to 2 tablespoons sriracha, to taste
21 - 1 teaspoon 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.
02 - In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss to coat evenly, and let marinate for 15 to 20 minutes.
03 - If not already prepared, cook rice according to package instructions until fluffy and tender.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and adjust spiciness to preference.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through.
06 - Divide cooked rice into four bowls. Top each with seared beef, drained pickled carrots, cucumber slices, jalapeño slices, green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve bowls immediately while beef and rice are warm.
