Korean Bibimbap-Style Flank Steak

Main Ingredient: Black Canyon® Angus Beef Flank Steak or Beef Top Sirloin Steak
Servings: 4



1 Pound Black Canyon® Angus Beef Flank Steak or Beef Top Sirloin Steak, Cut 1 Inch Thick
2 Tablespoons Minced Green Onions
2 Tablespoons Reduced-Sodium Soy Sauce
1 Tablespoon Packed Brown Sugar
1 Tablespoon Sesame Oil
2 Teaspoons Minced Garlic
2 Teaspoons Minced Fresh Ginger
Hot cooked brown rice
Korean red chili sauce (Gochujang) (optional)
Steamed Broccoli Florets, Sauteed Shiitake 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.
  1. 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.
  1. Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.

Cook's Tip:

One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.

Nutritional Information

Nutrition information per serving: 184 Calories; 8 g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 194 mg Sodium; 2 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 9.4 mg Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.3 mcg Selenium; 90.7 mg Choline

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.