Can I make my first Korean dish inspired by Zach Choi?

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin steak is leaner, while chicken thighs are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is cost-effective.

Put 3 cups of medium grain rice into the rice cooker to cook.

Wash the rice at least three times to remove excess starch, while keeping some stickiness.

Pat the flank steak dry with paper towels after washing it.

Tenderize the flank steak by poking it with a fork.

Cut the flank steak into short strips.

Coat the steak strips in half a cup of cornstarch and about a teaspoon of baking powder, along with a pinch of salt.

Let the coated steak stand for about 30 minutes.

Prepare two different marinades: one with tamari soy sauce, brown sugar, minced garlic, and ginger; the other with coconut aminos, brown sugar, minced garlic, and ginger.

Divide the marinated steak into two parts, one for each marinade.

Heat avocado oil in a wok and a skillet until hot.

Add one batch of steak to the wok and the other to the skillet.

Cook the steak until well done, aiming for an internal temperature of about 155°F, or adjust for desired doneness.

Add the marinade to the steak in the wok and skillet, and cover briefly to help cook the ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens