Bibimbap-Style Korean-Marinated Flank Steak
Translated to "mixed rice," this traditional dish features stir-fried strips of Flank Steak alongside veggies and brown rice.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 10
Ingredients
Marinade:
Vegetables:
Preparation
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Step 1
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
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Step 2
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
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Step 3
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Nutrition Information
184 Calories
3g SAT FAT
24g PROTEIN
1.5 mg IRON
4.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 194 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 9.4 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.3 mcg Selenium; 90.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
The Essential Ingredients
- Flank Steak: While flank steak can be tough, when prepared and cooked well, it’s one of the most flavorful. It’s ideal for marinades and is quick to cook. Pro tip: slicing against the grain keeps it tender and delicious. Perfect for stir fry or grilling.
- Soy Sauce: A salty, umami-packed condiment made from fermented soy beans, perfect for marinades, sauces, and stir fry. It’s been used in Asian cuisines for centuries!
- Dark Sesame Oil: A flavorful, aromatic oil made from pressed sesame seeds. It adds a rich, nutty flavor to Asian and Middle Eastern cuisines. Rich nutty flavor. Widely used in Asian and Middle Eastern cuisines. Because of its bold flavor, it’s often used as a finishing touch or marinade, rather than a cooking oil.
- Fresh Ginger: An aromatic root with a zesty, sweet flavor. Fresh ginger is sold in knobs, a brownish root. It’s commonly used in Asian and Indian cuisines like soups, tea, stir fry and baked goods. It brings a warm spice to both sweet and savory dishes.
- Korean Red Chili: Also known as gochugaru, it is a coarsely ground chili pepper that has vibrant flavor and a medium spice. A little bit smoky, a little bit sweet, it’s a key ingredient in Kimchi, stews, marinades and sauces.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the best way to cook flank steak?
Quick, high heat cooking methods, like searing or grilling, are the best ways to cook flank steak so it develops a flavorful crust.
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What is the best way to slice flank steak?
For coarse cuts like flank steak, always thinly slice against the grain after resting 5 to 10 minutes.
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What other cut of beef can I use if flank steak is unavailable?
Outside skirt or sirloin are great options. Just make sure to slice against the grain to ensure tenderness.
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What is Gochujang and can I leave out?
Gochujang is a fermented Korean chili paste that adds sweet heat and depth of flavor. It can be found in the ethnic aisle of your local grocery store. Although it’s optional, we highly recommend using for authentic flavor.
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