Korean Beef Bowls with Chili Aioli

By Jamie Vespa

Korean beef bowls with marinated sirloin, cucumbers, carrots and rice are topped with chili aioli and sesame seeds to round out a total flavor-bomb meal.

Ingredients

• 1 lb top sirloin steak (sliced into thin strips)
• 3 1/2 tbsp lower sodium soy sauce
• 2 tbsp brown sugar
• 2 tsp chili sauce (Sriracha or Gochujang)
• 4 cloves of garlic (minced)
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 cup rice (uncooked)
• 1 red bell pepper (thinly sliced)
• 2 medium-large carrots (grated or julienned)
• 1/2 cucumber (thinly sliced and halved)
• 1/4 cup thinly sliced green onion
• 2 tbsp sesame seeds (fresh basil, chili peppers)
• 2 tbsp olive or canola-based mayonnaise
• 1 tsp chili sauce (Sriracha or Gochujang)
• 1 tsp sesame oil

Instructions

1. 1

   In a gallon-sized Ziploc bag, combine soy sauce, brown sugar, chili sauce, garlic and ginger. Add steak, zip the bag and rub marinade into meat, fully coating. Place in the refrigerator for 1-2 hours.

2. 2

   Once meat has marinated, prepare rice according to package instructions either using water or reduced-sodium stock.

3. 3

   Prepare chili aioli by combining mayo, chili sauce and sesame oil in a small bowl and stirring to combine. Set aside.

4. 4

   Heat a large skillet over medium-high heat and add 1 tsp sesame oil. Add sliced red pepper and cook for ~2-3 minutes, tossing every 30 seconds or so, until softened. Transfer to a plate and turn up to HIGH heat. Add marinated steak and cook for ~3 minutes, tossing every 30 seconds or so. After a few minutes, add red peppers back to pan and remove from heat to avoid over-cooking (sirloin steak can get tough if overcooked).

5. 5

   To assemble, spoon 1/4th of rice into a bowl, filling up one side. Add steak and red pepper mixture to less-filled side. Add carrot ribbons and sliced cucumber. Top with a dollop of aioli, sliced green onion, sesame seeds and fresh basil (optional). Serve!