Korean Beef & Vegetable Bowls

Simple never sounded so delicious. Use rice, Flank Steak, stir-fry vegetable mix and Korean barbecue sauce for a quick and easy meal.

  • 25
    min
  • 4
    SERVINGS
  • 502
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 cup uncooked rice
  • 1 beef flank steak (about 1 pound)
  • 1/2 teaspoon garlic salt
  • 4 teaspoons toasted sesame oil, divided
  • 1 package (16 ounces) frozen broccoli stir-fry vegetable mix
  • 1 cup Korean barbecue sauce marinade

Cooking:

  1. Prepare rice according to package directions. Set aside; keep warm.

  2. Meanwhile, cut beef steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.

  3. Heat 1 teaspoon sesame oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef. Remove from skillet; keep warm.

  4. Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.

  5. Return beef to skillet. Add rice and marinade. Cook 1 to 2 minutes or until heated through and vegetables are crisp-tender. Serve in bowls.

Nutrition Information

Butcher Counter

Korean Beef & Vegetable BowlsFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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