Spicy Korean Steak Bowls

Vanguard Korean Beef Marinade:

1 lb Vanguard Cattle flank or skirt steak
1 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp sesame oil
1 tsp garlic powder
½ tsp onion powder
¼ tsp salt
⅛ tsp black pepper

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Spicy Korean Cream Sauce:

In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.

½ cup mayonnaise
¼ cup sour cream
1 tbsp sriracha
¼ tsp salt
⅛ tsp black pepper

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Prepare the marinade and place in a ziplock bag with your Vanguard flank steak. Set aside in the fridge for 2hrs. At dinner time fire up that grill & cook your Vanguard flank steak to medium rare.

Meanwhile cook the jasmine rice & whip up your spicy cream sauce, adjusting spice level according to your preference.

Let your Vanguard flank steak rest, slice against the grain, and assemble the bowls! Start with warm rice as your foundation, then arrange steak pieces on top. Drizzle generously with the spicy cream sauce, allowing it to melt slightly into the warm components. Top with green onion, pickled radish, red onion, cucumber, and any another family favorites!