bibimbap-style korean-marinated flank steak
Translated to "mixed rice," this traditional dish features stir-fried strips of Flank steak alongside veggies and brown rice.
- 1 pound beef Flank Steak
- 2 tablespoons minced green onions
- 2 talbespoons reduce-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced frersh ginger
- Hot cooked brown rice
- Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts
- Korean red chili sauce (Gochujang)
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Test Kitchen Tips: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
Nutrition information per serving, just beef: 184 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 194 mg sodium; 2 g carbohydrate; 0.1 g fiber; 24 g protein; 9.4 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.5 mg iron; 27.3 mcg selenium; 4.3 mg zinc; 90.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.
Nutrition information per serving, including rice and vegetables: 322 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 220 mg sodium; 31 g carbohydrate; 4.2 g fiber; 28 g protein; 12.8 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.8 mg iron; 30.1 mcg selenium; 5.3 mg zinc; 98.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.