Bowls with Balance – Korean

Name: Bowls with Balance - Korean
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; soy sauce; sesame oil; brown rice; red cabbage; kimchi; green onions; sesame seeds

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

Cook Time: 25 Minutes

Servings: 4

Ingredients: 8

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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

Preparation

Step 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.
Step 2

Meanwhile, to prepare dressing, whisk together soy sauce and sesame oil in small bowl; set aside.
Step 3

To serve, divide rice evenly among four bowls. Top rice with vegetables and kimchi.
Step 4

Carve steaks into thin strips; divide evenly among bowls. Drizzle with dressing. Garnish with green onions and sesame seeds.

Nutrition Information

391 Calories

0 %*

3g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

3.3 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 391 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 67 mg Cholesterol; 901 mg Sodium; 33 g Total Carbohydrate; 5.6 g Dietary Fiber; 32 g Protein; 3.3 mg Iron; 8.9 mg NE Niacin; 0.8 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.4 mg Zinc; 29.4 mcg Selenium; 101 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.