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Gochujang Steak Bowls

Skirt steak gets the glow-up it deserves in this ridiculously satisfying weeknight bowl. A sweet-spicy gochujang marinade creates incredible caramelized edges on the steak, while jasmine rice and roasted vegetables turn this into a complete meal that's way better than takeout.
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Ingredients Method

Ingredients
  

For the steak marinade:
  • 2 lb skirt steak sliced in thin strips against the grain
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar or lime juice whatever you've got
  • 1 tbsp gochujang Korean chili paste, find it in the Asian section
  • 1 tsp sesame oil don't skip this, it's crucial
  • 2 tsp cornstarch this creates the magic caramelization
  • 1 garlic clove grated (fresh is best here)
  • 1 tsp honey
For the bowl:
  • 2 cups cooked jasmine rice day-old works perfectly
  • 2 cups roasted cauliflower florets or roasted carrot slices
  • ½ cucumber thinly sliced
  • 1 tsp sesame seeds
  • 1 green onion sliced
  • Sriracha mayo for drizzling

Method
 

  1. Marinate like you mean it. In a large bowl, whisk together soy sauce, rice vinegar, gochujang, sesame oil, cornstarch, grated garlic, and honey until smooth. Add the sliced steak and toss to coat completely. Let this marinate for at least one hour, but overnight is even better. The longer it sits, the more flavor develops.
  2. Get your pan screaming hot. Heat your cast iron pan or Blackstone over medium-high heat until it's properly hot. You want that sizzle when the steak hits the surface—that's what creates the caramelized edges.
  3. Cook fast and furious. Remove the steak from the marinade (save any leftover marinade) and cook in batches to avoid overcrowding. Cook for 2-3 minutes per side until nicely caramelized but still tender. Don't move it around too much—let it develop that crust.
  4. Assembly time. Start with a base of jasmine rice in each bowl. Top with the caramelized steak, roasted vegetables, cucumber slices, and a sprinkle of sesame seeds and green onion. Drizzle with sriracha mayo and any leftover marinade if you want extra flavor.
  5. Enjoy immediately. This is best eaten right away while the steak is still warm and the rice is fluffy. The combination of hot steak, cool cucumber, and creamy sriracha mayo is what makes this bowl special.