Description
Tender, golden-crisp strips of beef coated in a sweet and savory glaze—served over fluffy white rice and garnished with green onions and sesame seeds. This quick and flavorful rice bowl is a crave-worthy takeout-style meal you can make in just 30 minutes!
Ingredients
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1 lb flank steak, thinly sliced against the grain
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1/4 cup soy sauce
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2 tbsp cornstarch
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1 tsp sesame oil
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2 tbsp brown sugar
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1/4 cup water
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1 tbsp vegetable oil
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3 cloves garlic, minced
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1 tsp fresh ginger, minced
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4 cups cooked white rice
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2 green onions, sliced
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1 tbsp sesame seeds, for garnish
Instructions
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Preheat Skillet
Heat a large skillet over medium-high heat. -
Slice the Beef
Thinly slice the flank steak against the grain. -
Make the Marinade
In a medium bowl, whisk together the soy sauce, cornstarch, sesame oil, brown sugar, and water. -
Marinate the Beef
Add the sliced beef to the marinade and let it sit for 10–30 minutes. -
Cook Aromatics
Add vegetable oil to the hot skillet. Sauté garlic and ginger for about 30 seconds, until fragrant. -
Crisp the Beef
Add the marinated beef to the skillet in a single layer. Cook undisturbed for 2–3 minutes to allow the edges to crisp. -
Finish Cooking
Stir the beef and continue cooking for another 3–5 minutes, until fully cooked and crispy. -
Assemble the Bowls
Divide the cooked white rice into bowls. Top with the crispy beef, green onions, and sesame seeds.
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Serve
Serve hot and enjoy immediately!
Notes
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Marinating: For extra tenderness and flavor, marinate the beef for up to 30 minutes.
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Vegetable Add-ins: Stir in sautéed bell peppers, snap peas, or broccoli for a more balanced bowl.
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Flavor Boost: Add a splash of rice vinegar or a pinch of red pepper flakes to the marinade for extra zing.
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Spicy Option: Top with sriracha or chili oil for a spicy kick.
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Rice Tip: Day-old rice works best for texture and separation.
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Sauce Lovers: Double the sauce ingredients if you prefer a more generous glaze.