INGREDIENTS
1 1/2 lb
flank steak
1 serving
sea salt and freshly-cracked pepper
1 tbsp
avocado oil
1 tbsp
soy sauce
14 oz
coleslaw
1
cucumber
1 cup
cilantro
2/3 cup
thinly- green onions
2 tbsp
rice vinegar
1 tbsp
soy sauce
1 tbsp
maple syrup
1 tbsp
sesame oil
2 tsp
optional: sesame seeds
1/3 cup
greek yogurt
2 tbsp
gochujang paste
1 1/2 cups
brown rice