Low-carb fork: Skip the rice, serve in lettuce cups — the marinade and charred beef are the stars.
Ingredients
Marinade
5 tbspsoy sauce
2½ tbspwhite sugar (or brown sugar)
2 tbspgarlic, minced
¼ cupgreen onions, chopped
2 tbspsesame seeds
2 tbspsesame oil
½ tspblack pepper
Protein
1 lbthin-sliced bottom round beef steak
To Serve
Steamed white rice
Butter or Boston lettuce leaves
Gochujang (optional, for heat)
Instructions
1Whisk together all marinade ingredients until sugar dissolves.
2Add beef, toss to coat, cover and refrigerate overnight — bottom round is a tougher cut and benefits from the longer marinate time.
3Grill or cook in a cast iron skillet / wok on high heat in batches. Since the beef is pre-sliced thin, cook only 30–60 sec per side until just charred. Pull fast or it'll dry out.
4Serve over rice or in lettuce cups. Add gochujang on the side for anyone who wants heat.