Korean BBQ Steak Bowl

Here's a weeknight lunch or dinner that I love to make for my clients, and they love it too! It has a Korean angle because I love the flavor of the gochujang chili paste - spicy, slightly sweet, and pairs wonderfully with the beef. We play on textures and flavors here with a cucumber and purple daikon salad and a mango salsa. It's fresh, spicy, and full of flavor! It'll give you a little boost especially with that grey November weather!!

Servings: 2 to 4

Preparation: 25 minutes

Cooking: 10 minutes

Ingredients :

Sauce for beef:

• 1 tsp gochujang chili paste or sriracha
• ½ tsp gochugaru or Mexican chili powder
• 1 tbsp soy sauce
• 2 tsp maple syrup
• 1 clove garlic, finely grated (about 1 tsp)
• 1 tsp rice vinegar
• 1 tsp finely grated ginger

Steak :

• 1 tbsp sunflower or avocado oil
• 1 flank steak (500g) cut into strips
• ½ yellow onion
• A pinch of salt

Cucumber salad:

• 1 small purple daikon or melon radish, cut into thin half moons
• 2 Lebanese cucumbers
• ½ tsp gochujang chili paste or sriracha 
• ½ tsp gochugaru or Mexican chili powder
• 1 tsp soy sauce (tamari)
• Zest and juice of one lime
• 1 tsp maple syrup or sugar

Mango salsa:

• 2 ataulfo ​​mangoes or 1 mango
• 1 tbsp chopped fresh coriander
• 1 tsp maple syrup (if mangoes are not sweet enough)
• 1/2 small chili pepper, finely chopped (optional)
• Juice and zest of one lime (optional)
• 1 tsp rice vinegar
• 1 green onion, finely chopped

To serve:

• Basmati or jasmine rice, cooked according to package directions
• Red chili peppers, finely chopped
• Green onions, thinly sliced ​​diagonally
• Gochugaru powder, optional

Steps:

1. In a bowl, add all the ingredients for the beef sauce. Set aside.
2. Lightly salt the beef pieces and onions in a bowl and set aside.
3. In another bowl, add all the ingredients for the cucumber salad and let sit in the fridge for about 10 minutes.
4. Same thing for the mango salsa, add all the ingredients in a bowl and set aside in the fridge.
5. Heat a large skillet over medium-high heat and add oil. Add beef and onions and cook for about 3 minutes until beef pieces are cooked on one side and onions are starting to soften. Add sauce and stir vigorously - cook for another minute or two to fully incorporate flavors.
6. Serve the beef hot on a bed of cooked rice, add a portion of cucumber salad followed by a portion of mango salsa. Garnish with green onions, chili peppers and gochugaru chili powder. SO good.