For the steak:
- 1 cup low sodium soy sauce
- ? cup brown sugar
- 1 tablespoon Gochujang sauce
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 2 tablespoons sesame oil plus 1 tablespoon
- 2 pounds Certified Piedmontese flank steak, thinly sliced
- 2 tablespoons toasted sesame seeds
In a large bowl or large sealable plastic bag, combine the soy sauce, brown sugar, Gochujang, ginger, garlic, and sesame oil. Add the steak and toss well to coat. Cover or seal and marinate in the refrigerator for 1 to 4 hours.
In a large wok or skillet over high heat, heat 1 tablespoon of sesame oil. Transfer the steak from the marinade to the hot pan. Sear steak for 2 to 3 minutes, until caramelized, then flip and repeat. Remove from heat, toss with the sesame seeds, and set aside.
For the bowls:
- 3 to 4 cups cooked brown rice or quinoa
- 1 cup shredded purple cabbage
- 1 mango, thinly sliced
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 handful fresh basil
- 1 handful fresh cilantro
- Chopped green onions (optional)
Divide the rice or quinoa among bowls and top with equal amounts of seared steak. Toss the cabbage with the mango and a pinch of salt and pepper. Add the cabbage and mango to the bowls. Add the sliced avocado, basil, and cilantro. Drizzle each bowl with Spicy Peanut Sauce (recipe follows) and top with chopped green onions if desired.
Spicy Peanut Sauce
- ? cup creamy peanut butter
- 2 tablespoons Gochujang sauce
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- Juice of 2 limes
In a small bowl, combine peanut butter, Gochujang, rice vinegar, soy sauce, and lime juice with ¼ cup water. Whisk until smooth and creamy, adding more water if needed, 1 tablespoon at a time, until desired consistency is reached.