Ingredients:

  • 1 lb Flank steak, thinly sliced against the grain
  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Honey
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1/2 tsp Black pepper
  • 1.5 cups Sweet corn, fresh or frozen
  • 1/4 cup Plain Greek yogurt
  • 1 tsp Lime juice
  • 1/2 tsp Smoked paprika
  • 2 cups Cooked brown rice
  • 1 cup Sliced cucumbers
  • 2 Green onions, thinly sliced
  • 1 tbsp Toasted sesame seeds
  • 1 cup Shredded carrots

Instructions:

  1. Slice 1 lb Flank steak into thin strips, ensuring you cut across the visible muscle fibers.
  2. Whisk 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 2 cloves garlic, 1 tsp ginger, and 1/2 tsp pepper in a bowl.
  3. Toss the steak in the marinade and let it sit for 10 minutes at room temperature.
  4. Stir together 1.5 cups sweet corn, 1/4 cup Greek yogurt, 1 tsp lime juice, and 1/2 tsp smoked paprika. until velvety and combined.
  5. Heat your heavy skillet over high heat for 3 minutes until a drop of water dances and evaporates instantly.
  6. Add the steak in a single layer (work in batches if needed).
  7. Cook for 2 minutes per side until deep brown and slightly charred at the edges.
  8. Remove meat from the pan and let it rest for 3 minutes.
  9. Divide 2 cups brown rice into four bowls and top with 1 cup shredded carrots and 1 cup sliced cucumbers.
  10. Pile the beef on top, add a generous dollop of corn sauce, and garnish with 2 sliced green onions and 1 tbsp sesame seeds.