Ingredients
For the Marinated Steak & Onions
- 1 lb flank steak, thinly sliced against the grain
- 1/2 large yellow onion, thinly sliced
- 1-inch piece fresh ginger, minced
- 6 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ponzu sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil, for cooking
For Serving
- Cooked short-grain rice
- 3 scallions, thinly sliced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
First, Make the Marinade
In a medium bowl, combine the minced ginger, minced garlic, and kosher salt. Use the back of a spoon to mash them into a rough paste.
Add the gochujang, low-sodium soy sauce, and ponzu sauce to the bowl and stir until everything is well combined.
Add the sliced flank steak and the sliced onions to the marinade. Use your hands to make sure every piece of steak and onion is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least one hour, or up to 24 hours for the most flavor.
Next, Stir-Fry the Steak
When you’re ready to cook, heat a large wok or skillet over high heat until it is just about to smoke. Add a tablespoon of neutral oil.
Working in batches is critical to get a good sear. Add about half of the marinated steak and onions to the hot wok in a single layer. Let the steak sear without moving for ~1-2 minutes, until a deep brown crust forms.
Then, stir-fry for another 1-2 minutes until the steak is cooked through and the onions are tender. Remove the cooked steak and onions from the wok and set aside. Repeat with the remaining steak and onions.
Finally, Assemble the Bowls
Once all the steak is cooked, turn off the heat. Return all the steak and onions to the wok and drizzle with the toasted sesame oil and sprinkle with the toasted sesame seeds. Give everything one final toss to combine.
Serve the hot gochujang steak and onions over a bowl of steamed rice, garnished with the sliced scallions.
Gochujang Steak Bowl
Ingredients
For the Marinated Steak & Onions
- 1 lb flank steak thinly sliced against the grain
- 1/2 large yellow onion thinly sliced
- 1-inch piece fresh ginger minced
- 6 cloves garlic minced
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ponzu sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil for cooking
For Serving
- Cooked short-grain rice
- 3 scallions thinly sliced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
Instructions
- Mash minced ginger, garlic, and salt into paste in medium bowl.
- Stir in gochujang, soy sauce, and ponzu sauce until combined.
- Add sliced flank steak and onions, coat thoroughly. Cover and marinate in refrigerator 1-24 hours.
- Heat large wok over high heat until almost smoking. Add 1 tablespoon oil.
- Add half the marinated steak and onions in single layer. Sear 1-2 minutes undisturbed.
- Stir-fry additional 1-2 minutes until steak is cooked and onions are tender. Remove from wok.
- Repeat with remaining steak and onions.
- Return all meat and onions to wok. Add sesame oil and seeds, toss to combine.
- Serve over rice, topped with sliced scallions.
