# Components:
→ 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
# Method:
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 vegetables are lightly pickled.
02 - In a large bowl, whisk together 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 evenly, and let marinate for 15 to 20 minutes at room temperature.
03 - Prepare rice according to package instructions if not already cooked. Keep warm until ready to assemble bowls.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Whisk until smooth and adjust spiciness level to preference.
05 - Heat a large skillet or wok over high heat until very hot. Add marinated beef in a single layer without crowding and cook for 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
06 - Divide cooked rice evenly into four bowls. Top each with seared beef, drained pickled carrots, sliced cucumber, jalapeño slices, green onion slices, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm and components retain their textures.
