Marinated Flank Steak Rice Bowls

Ingredients

• 2 pounds flank steak, sliced thinly across the grain
• 5 tablespoons soy sauce
• 1/4 cup orange juice
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar or mirin
• 1 tablespoon gochujang or other chili paste
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1/4 cup neutral oil such as canola or grapeseed
• 2 cups rice
• 1 bunch scallions, white and light green parts only, sliced
• 1 English or hothouse cucumber, sliced

Instructions

1. In a large bowl, whisk together the soy sauce, orange juice, brown sugar, rice wine vinegar, gochujang, garlic and ginger.
   
2. While whisking, slowly pour in half (2 tablespoons) of the oil.
   
3. Add the sliced flank steak to the marinade and toss to coat. Cover and refrigerate for up to 24 hours.
4. Cook rice according to your preferred method (stovetop or Instant Pot). 
5. Heat remaining oil over high heat in a large deep skillet or wok. Add the beef and spread out in a single layer. Cook, tossing occasionally until no longer pink - approximately 3 minutes.
6. Remove beef with a slotted spoon. Bring liquid left in skillet to a boil and boil one minute.
7. Assemble rice bowls by diving rice among four bowls, topping each with beef, sliced cucumber and scallion. Drizzle liquid from the skillet on top of each bowl.
8. Serve immediately.

Enjoy the bold, savoury flavour of tender marinated steak, crisp veggies, and zesty sauce — a fresh and satisfying choice for warm summer nights.