Bowls with Balance - Korean

Explore the tantalizing flavors of Korea with bold kimchi and a blend of crunchy veggies and lean New York Strip Steak.

  • 25
    min
  • 4
    SERVINGS
  • 390
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch (about 8 ounces each)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 cups cooked brown rice
  • 4 cups assorted vegetables, such as shredded or thinly sliced red or green cabbage, shredded carrots, broccoli florets, sliced cucumber, all cut into bite-sized pieces
  • 2/3 cup coarsely chopped kimchi
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon toasted sesame seeds

Cooking:

  1. Place steaks on grid over medium, ash-covered coals.  Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, to prepare dressing, whisk together soy sauce and sesame oil in small bowl; set aside.
  3. To serve, divide rice evenly among four bowls. Top rice with vegetables and kimchi.
  4. Carve steaks into thin strips; divide evenly among bowls. Drizzle with dressing. Garnish with green onions and sesame seeds.

Safe Handling Tips

Nutrition Information

Butcher Counter

Strip Steak, Boneless Loin Primal

Tender, lean and perfect for grilling.
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