Bibimbap-Style Korean-Marinated Flank Steak

Bibimbap-Style Korean-Marinated Flank Steak

Ingredients icon 10 Ingredients
Servings icon Makes 4 servings
Time icon 25 to 30 minutes


  • 1 pound beef Flank Steak


  • 2 tablespoons minced green onions

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon packed brown sugar

  • 1 tablespoons sesame oil

  • 2 teaspoons minced garlic

  • 2 teaspoons minced fresh ginger

  • Hot cooked brown rice

  • Korean red chili sauce (Gochujang) (optional)


  • Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts


  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.

  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.

  3. Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.

Nutrition Information

Nutrition information per serving: 322 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 66 mg Cholesterol; 220 mg Sodium; 31 g Total Carbohydrate; 4.2 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 12.8 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 30.1 mcg Selenium; 98.1 mg Choline;

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