Tiger Cry Beef


½ cup Mitsukan Rice Vinegar
4 Tbsp. Gochujang
2 Tbsp. soy sauce
1½ Tbsp. sambal chile sauce
3 Tbsp. garlic, chopped
1 Tbsp. lemongrass, finely chopped
6 ea. 8-oz. steaks flank steak
2 Tbsp. sesame oil
6 cups baby bok choy
Kosher salt, to taste
Ground black pepper, to taste
3 cups cooked rice, divided


  1. In a medium bowl, combine Mitsukan Rice Vinegar, gochujang, soy sauce, sambal, garlic, and lemongrass; mix well.
  2. Place the steaks in a narrow container and coat well with the Mitsukan Rice Vinegar mixture. Cover and marinate under refrigeration for 4 hours or overnight.
  3. Preheat grill.
  4. Remove the steaks from the marinade. Grill to medium rare with a crispy outside and red inside, about 4 minutes per side. Rest for 5 minutes, then slice into ½” pieces.
  5. Meanwhile, in a large sauté pan over high heat, add the sesame oil and sauté the bok choy until tender and lightly browned, about 5 minutes. Season to taste with salt and black pepper.
  6. Serve each steak with 1 cup of bok choy and ½ cup of rice.
6 ea. 8-oz. steaks


Nutrition information unavailable.
Tiger Cry Beef
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