Flavor-Packed Sirloin Steak &Amp; Rice Wine Vinegar Recipe for Busy Nights

Bring the vibrant flavors of Korean BBQ to your home kitchen with this impressive yet easy-to-make meal. Seared sirloin steak is topped with a savory bulgogi sauce and fresh scallions, served alongside aromatic jasmine rice and a trio of classic banchan (Korean side dishes).

You’ll enjoy roasted carrots, tangy gochugaru-pickled cucumber and a crunchy kimchi-style cabbage slaw. The entire feast comes together in just 40 minutes, making it perfect for a weeknight dinner or a special weekend meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Peel and cut carrots into ½-inch thick sticks. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20-25 minutes until tender and lightly browned.
3. While carrots roast, cook rice: In a small pot, bring ¾ cup water and a pinch of salt to a boil. Add jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
4. Thinly slice the mini cucumber into rounds. In a small bowl, combine cucumber slices with rice wine vinegar (reserve 2 teaspoons for slaw) and Korean chili flakes. Set aside to pickle.
5. In a medium bowl, combine coleslaw mix, remaining 2 teaspoons rice wine vinegar and sriracha. Toss well to make a quick kimchi-style slaw. Season with salt to taste.
6. Pat sirloin steak dry and season generously with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Sear steak for 3-4 minutes per side for medium-rare or to your liking. Transfer to a cutting board and let rest for 5 minutes.
7. While steak rests, thinly slice scallions. In a small bowl, warm bulgogi sauce in the microwave for 15 seconds.
8. Slice steak against the grain into thin strips. Arrange on plates with rice, roasted carrots, pickled cucumber and slaw. Drizzle bulgogi sauce over steak and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, ribeye or flank steak work well. Adjust cooking time accordingly.

What can I substitute for gochugaru?

Use crushed red pepper flakes or a pinch of cayenne for heat.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days.