Description
A quick and flavorful weeknight meal featuring high-heat smoked flank steak glazed with a sweet, spicy, and savory Korean-inspired sauce, served over short grain rice.
Ingredients
Scale
- 1.5 lbs flank steak
- 1/3 cup soy sauce (low-sodium recommended)
- 2 tbsp brown sugar (dark brown sugar preferred)
- 2 tbsp gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1 tbsp sesame oil (toasted)
- 4 stalks green onions, sliced
- 1.5 cups short grain rice, dry
- Black pepper
- Kitchen twine (optional)
Instructions
- Pat the flank steak dry with paper towels and season generously with black pepper. Tie ends with twine if uneven.
- In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, gochujang, and half of the sesame oil to create the glaze.
- Preheat smoker or grill to 400°F (200°C) for direct heat.
- Place the flank steak directly on the grates and smoke for 5 minutes.
- Flip the steak, brush with half of the glaze, and cook for another 5 minutes until internal temperature reaches 130°F (54°C).
- Remove beef from grill, tent loosely with foil, and let rest for 5 minutes.
- Slice the beef thinly against the grain.
- Cook rice according to package instructions.
- Heat remaining glaze in a small pan for 1 minute to thicken slightly.
- Assemble bowls with rice, sliced beef, warm glaze, green onions, sesame seeds, and remaining sesame oil.
Notes
Slice the beef against the grain to ensure tenderness. Use apple or cherry wood for a subtle smoke flavor that complements the Asian ingredients. The sauce can be made ahead and stored in the fridge for up to a week. Do not overcook the beef to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: smoked beef, korean beef bowls, flank steak recipe, quick dinner, smoker recipes, gochujang sauce, weeknight meals, high heat smoking