Gochujang Steak Bowl
This steak bowl uses gochujang and ponzu as a marinade that does double duty - it tenderizes the meat and becomes the sauce when everything hits the hot wok. Marinating the onions with the steak is key; they soak up all that flavor and caramelize beautifully when you stir-fry them together.
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.
Notes
Work in batches to achieve proper searing. Do not overcrowd the pan.