# Ingredients:
→ Beef & Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 3 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 teaspoon freshly ground black pepper
→ Vegetables
10 - 9 oz cremini or shiitake mushrooms, sliced
11 - 1 medium carrot, julienned
12 - 1 cup bean sprouts
13 - 3 scallions, thinly sliced
14 - 2 teaspoons toasted sesame seeds
→ Rice
15 - 2 cups cooked short-grain rice or jasmine rice
→ Garnishes
16 - 1 small cucumber, thinly sliced
17 - 1 sheet roasted seaweed (nori), sliced into thin strips
18 - Fresh cilantro or perilla leaves (optional)
# Instructions:
01 - In a mixing bowl, thoroughly combine soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, rice vinegar, gochujang, and black pepper.
02 - Add the thinly sliced beef to the prepared marinade. Ensure thorough coating by mixing well. Allow to marinate for a minimum of 15 minutes, or up to 1 hour for enhanced flavor penetration.
03 - Heat a large skillet or wok over medium-high heat. Introduce a small amount of cooking oil. Add the sliced mushrooms and sauté for 2-3 minutes until they achieve a browned appearance. Remove the mushrooms from the skillet and set aside.
04 - In the same skillet, working in batches to avoid overcrowding, add the marinated beef. Sear for 2-3 minutes per side until just cooked through. Return the sautéed mushrooms to the skillet and combine with the beef, tossing for 1 minute.
05 - Warm the cooked rice and portion it equally among four serving bowls.
06 - Arrange the beef and mushroom mixture as a topping for the rice in each bowl. Subsequently, layer julienned carrots, bean sprouts, sliced cucumber, and thinly sliced scallions.
07 - Sprinkle toasted sesame seeds over the bowls. Garnish with nori strips and optional fresh herbs such as cilantro or perilla leaves. Serve promptly.
