Korean Steak Bowls

• •
  Beef Flank Steak, Boneless(680g)
• •
  fine sea salt and freshly-cracked black pepper
• •
  Avocado oil(15g)
• •
  Soy Sauce, Low Sodium(30g)
• •
  Coleslaw Mix, Shredded
• •
  Cucumber
• •
  Cilantro, Fresh(240g)
• •
  Green Onion (Scallion)(160g)
• •
  Vinegar, Rice(30g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Maple syrup(15g)
• •
  Sesame Oil, Toasted(15g)
• •
  Sesame seeds(10g)
• •
  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Gochujang, Korean Red Chili Paste(30g)
• •
  Rice, White, Long-Grain(360g)

Instructions

1. 1Cook the white rice according to package instructions until tender and fluids are absorbed.
2. 2While rice cooks, whisk together the Greek yogurt and gochujang in a small bowl until combined. Whisk in water a tablespoon at a time until the sauce reaches a drizzly consistency. Taste and stir in additional Greek yogurt if too spicy.
3. 3In a large bowl, combine the coleslaw mix, diced cucumber, rice vinegar, low-sodium soy sauce, maple syrup, and toasted sesame oil. Toss until evenly coated and set aside.
4. 4Season the flank steak evenly with salt and freshly cracked black pepper. Heat the avocado oil in a large sauté pan over high heat for 1–2 minutes until shimmering. Add the steak in a single even layer (work in two batches if needed to avoid crowding). Cook 2 minutes without stirring over high heat until deeply browned on one side.
5. 5Flip the steak and cook 2–3 minutes more over high heat until seared on the second side and internal temperature reaches 130–135°F for medium-rare (adjust timing for your preferred doneness). Transfer steak to a clean bowl and toss with low-sodium soy sauce.
6. 6Divide the cooked rice evenly among 4 airtight containers while still warm. Top each with an equal portion of the slaw mixture and seared steak.
7. 7Drizzle each bowl generously with the gochujang sauce. Sprinkle with sesame seeds, fresh cilantro, and sliced green onions.
8. 8Seal containers and refrigerate up to 4 days. Reheat in the microwave at 50% power for 2–3 minutes, stirring halfway through, until warmed through.