Instructions

1. In a large mixing bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 1 tablespoon sesame seeds, 4 cloves minced garlic, and 1 teaspoon grated ginger. Mix well to create the marinade.
2. Slice 1 pound of beef (such as sirloin or ribeye) thinly against the grain and add to the marinade. Ensure all pieces are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
3. While the beef marinates, prepare the rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Once hot, add the marinated beef slices in batches to avoid overcrowding. Cook for about 3-4 minutes or until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
5. In the same skillet, add 1 cup of thinly sliced bell peppers and 1 cup of sliced onions. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
6. To assemble the bowls, scoop 1/2 cup of cooked rice into each serving bowl. Top with the stir-fried beef and vegetables.
7. Garnish each bowl with 1 green onion, thinly sliced, and 1 teaspoon of gochujang (Korean chili paste) for an extra kick. Optionally, sprinkle with additional sesame seeds.