Bibimbap-Style Korean-Marinated Flank Steak

Translated to "mixed rice," this traditional dish features stir-fried strips of Flank Steak alongside veggies and brown rice.

Bibimbap-Style Korean-Marinated Flank Steak


  • 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

30 Minutes

4 Servings

322kcal Calories

28g Protein


  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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
4 322kcal 9g 66mg 31g 28g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; 4.2g Fiber; 12.8mg Niacin; 0.8mg Vitamin B6; 1.4mcg Vitamin B12; 2.8mg Iron; 30.1mcg Selenium; Zinc; 98.1mg Choline;

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