Spicy Korean Beef Bowls with Sesame Cucumber Salad

Ingredients

• 1 1/2 lbs flank steak or sirloin, sliced against the grain into 1-inch strips
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 cups jasmine rice, cooked according to package instructions
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds
• 4 green onions, thinly sliced

Instructions

1. 1

   In a large resealable bag, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Add the sliced beef and toss to coat. Refrigerate for 30 minutes to 1 hour.

2. 2

   In a medium bowl, combine the sliced cucumber, rice vinegar, and sesame seeds. Toss to coat and set aside.