Korean Skirt Steak & Rice Bowls With Kimchi

What You’ll Need:

Marinated Skirt Steak:

• 1 lb grass-fed skirt steak

• 3 tbsp soy sauce

• 2 tbsp brown sugar

• 1 tbsp sesame oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp rice vinegar

• 1–2 tsp gochujang or chili paste (optional, to taste)

• Black pepper, to taste

Rice:

• 1 cup uncooked jasmine or short-grain rice

• Water, according to package instructions

Stir-Fried Veggies:

• 1 red bell pepper, sliced

• 1 yellow or orange bell pepper, sliced

• 6–8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 1 tsp soy sauce

• 1 tsp sesame oil

• Neutral oil for cooking

Toppings & Sides:

• Kimchi (KREAM brand)

• Sliced green onions

• Sesame seeds