skirt steak bowls

ingredients

• 2 lbs skirt steak, thinly sliced against the grain
• 1 medium white onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 scallions, thinly sliced
• sesame seeds
• 2 cups jasmine rice
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp honey
• 4 cloves garlic, minced
• ½ tbsp fresh ginger, grated
• 1 tsp cornstarch
• black pepper
• 8 Persian cucumbers
• 2 tbsp chili crisp
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• 2 scallions, thinly sliced
• 1 tbsp oil
• 3 cups water
• pinch of salt

let's make it

1. 01

   add the marinade ingredients to the thinly sliced steak and toss until evenly coated. let marinate for 30 minutes while prepping the rest of the ingredients.

2. 02

   make the cucumber salad by tossing the cucumbers with the chili crisp, rice vinegar, soy sauce, sesame seeds, and scallions. set aside to let the flavors come together.

3. 03

   bring 2 cups jasmine rice, 3 cups water, and a pinch of salt to a boil. once boiling, cover, reduce the heat to low, and simmer for about 15 minutes. turn off the heat and let sit covered for 10 minutes, then fluff with a fork and mix in the rice vinegar and sesame oil.

4. 04

   heat 1 tbsp oil in a large skillet over high heat, then spread half the steak in a single layer and let it sear undisturbed for 45–60 seconds. flip the pieces, then cook for another 30–60 seconds.

5. 05

   transfer the first batch to a plate, wipe the skillet, and repeat with the second batch.

6. 06

   transfer the second batch to the same plate and add the sliced white onion and red bell pepper to the skillet. cook for 3–5 minutes, tossing occasionally, until softened.

7. 07

   add the cooked steak back to the skillet with the vegetables. toss everything together over medium-high heat for about 30 seconds.

8. 08

   assemble the bowls, top with sesame seeds, and enjoy.