Ingredients
1½lbsflank steak,cut into 1-inch cubes
fine sea salt and freshly-cracked black pepper
1tbspavocado oil,or any high-heat oil
2tbspsoy sauce,low-sodium
14ozcoleslaw
1English cucumber,sliced into half moons
1cupfresh cilantro,chopped
⅔cupgreen onions,thinly-sliced
2tbsprice vinegar
1tbspsoy sauce,low-sodium
1tbspmaple syrup
1tbsptoasted sesame oil
2tspsesame seeds,toasted, optional
⅓cupplain Greek yogurt
2tbspgochujang paste
1½cupswhite rice,or brown
Preparation
Cook the rice according to package instructions.
Whisk together the Greek yogurt and gochujang until combined. Whisk in a few extra tablespoons of water until the mix reaches the desired consistency.
Toss the coleslaw, cucumbers, cilantro, green onions, rice vinegar, soy sauce, maple syrup, sesame oil, and sesame seeds together in a large bowl until combined.
Season the steak evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper.
Heat the oil in a large sauté pan over high heat until it is shimmering. Quickly add the steak bites to the pan in an even layer. Cook the steak for 2 minutes without stirring.
Flip and cook for 2 more minutes, or until the steak is seared on both sides and cooked to the desired level of doneness. Transfer the steak to a clean bowl, then toss with the soy sauce.
In the serving bowls, layer a portion of rice, slaw, and steak bites.
Drizzle generously with the spicy sauce, and sprinkle with chopped cilantro for garnish. Serve, and enjoy!
