GRILLED STEAK AND RICE BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
- Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
- Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
Nutrition Facts : Calories 629 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 712 milligrams, Carbohydrate 59 grams, Fiber 2 grams, Protein 35 grams
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
KOREAN-STYLE GRAIN BOWLS WITH SPICY MARINATED STEAK
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the beef.
Provided by Rhoda Boone
Categories Grains Steak Asparagus Chile Pepper Cabbage Sugar Snap Pea Egg Flaming Hot Summer
Yield Serves 4
Number Of Ingredients 30
Steps:
- Make the marinade:
- Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
- Marinate and cook the beef:
- Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
- Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the grain bowls:
- Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
- Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
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- Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
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