Marinated Flank Steak and Quick-Pickled Cucumber Bibimbap

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A protein-packed Korean bowl with marinated beef, crisp quick-pickled cucumbers, and vibrant sautéed greens over rice. This Korean recipe, ready in about 50 minutes, pairs uncooked short-grain rice, water, flank steak for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked short-grain rice
• 1.5 cups water
• 12 ounces flank steak
• 1 medium (julienned) cucumber
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cloves, minced garlic
• 2 cups spinach
• 1 cup bean sprouts
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 1 cup uncooked short-grain rice with 1.5 cups water in a rice cooker or pot until tender, about 15 minutes. Let rest, covered, for 5 minutes. Fluff with a fork and set aside warm.
2. Step 2: Slice 12 ounces flank steak thinly against the grain. In a bowl, combine steak with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 2 minced garlic cloves. Marinate for 15 minutes.
3. Step 3: Whisk 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil in a small bowl. Add 1 medium julienned cucumber and toss to coat. Let sit for 10 minutes to pickle.
4. Step 4: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add marinated flank steak and cook for 3-4 minutes until browned, then remove and set aside.
5. Step 5: In the same skillet, add spinach and bean sprouts. Cook for 3-4 minutes until wilted and tender, stirring occasionally.
6. Step 6: Divide warm rice between four bowls. Top with sautéed spinach and bean sprouts, then arrange marinated flank steak and pickled cucumber over rice. Sprinkle with 1 tablespoon sesame seeds and drizzle with reserved pickling liquid.