How to Make Korean BBQ Beef Steak Rice Bowls

• In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the steak, ensuring it's well-coated. Cover and marinate for at least 30 minutes, or up to overnight for maximum flavor.
• Rinse the rice under cold water until the water runs clear. Cook according to package instructions. For jasmine rice, a 1:1.5 ratio of rice to water works best. Once cooked, fluff with a fork and set aside.
• While the rice cooks, slice your chosen vegetables. Heat a little oil in a skillet over medium heat and sauté the vegetables until tender-crisp, about 3-5 minutes. Season lightly with salt and pepper.
• Heat a grill pan or outdoor grill over high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on your preferred doneness. Let the steak rest before slicing it against the grain.
• In a small bowl, mix together mayonnaise, gochujang, and lime juice until smooth. Taste and adjust the spice level by adding more gochujang if desired.
• Start with a base of rice in each bowl, then top with sliced steak and sautéed vegetables. Drizzle with the spicy cream sauce and garnish with sliced green onions and sesame seeds if desired.