Korean Steak Bowl (Linda Gassenheimer/TNS)
Juicy steak bites top noodles and spinach for this quick and tasty bowl dinner. Steak plays an important role in Korean cooking. Here steak cubes are coated with a garlicky sauce glaze.
Noodles are another staple. There are many noodle shops throughout the country. This noodle side dish calls for spinach, but any green vegetable — broccoli, green beans or peas — can be used.
SHOPPING LIST: To buy: 3/4 pound beef tenderloin, 1 small bottle low-sodium soy sauce, 1 small bottle white vinegar, 1 jar minced garlic, 1 bottle Dijon mustard, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle sesame oil, 1/4 pound steamed Chinese, 1 package bean sprouts and 1 package washed, ready-to-eat spinach. Staples: salt and freshly ground black pepper.
Korean Steak Bowl
For steak bites:
- 3/4 pound beef tenderloin (see note)
- 1/4 cup low-sodium soy sauce
- 1/4 cup white vinegar
- 2 teaspoons minced garlic (see note)
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger
- Dash of freshly ground black pepper
- 2 teaspoons sesame oil
Note: Any type of quick-cooking steak can be used (skirt, flank, strip). Four crushed garlic cloves can be used instead of bottled minced garlic.
Remove visible fat from steak and cut into 1-inch pieces. Place in a plastic bag. Add soy sauce, vinegar, garlic, mustard, ginger and black pepper. Seal the bag and gently shake to combine ingredients. Marinate 5 minutes turning bag over during that time.
Heat oil in a wok or skillet. Remove steak and sauté cubes 2 minutes turning them oven once. (An easy way to turn steak cubes over is with tongs or two spoons.)
Pour marinade into skillet and continue to sauté 3 minutes. The sauce will reduce and thicken slightly. A meat thermometer should read 130 degrees for medium rare. Place steak and sauce over noodles in the bowls.
Makes 2 servings.
Nutrition information per serving: 310 calories (44% from fat), 15.3 g fat (5.3 g saturated, 6 g monounsaturated), 84 mg cholesterol, 38.8 g protein, 4.7 g carbohydrates, 0.7 g fiber, 1,190 mg sodium.
Green Noodles
- 1/4 pound steamed Chinese noodles (see note)
- 1 cup fresh bean sprouts
- 6 cups washed, ready-to-eat spinach
- 2 teaspoons sesame oil
- Salt and freshly ground black pepper
Note: Steamed or fresh Chinese noodles can be found in the produce department. Dried noodles or angel hair pasta can be used instead.
Bring a large saucepan half filled with water to a boil. Add the noodles and boil 2 minutes. Add bean sprouts and spinach and boil 1 minute. Drain and toss with the sesame oil and salt and pepper to taste. Divide between 2 dinner bowls.
Makes 2 servings.
Nutrition information per serving: 296 calories (23% from fat), 7.5 g fat (1.4 g saturated, 2.5 g monounsaturated), 48 mg cholesterol, 12.2 g protein, 47 g carbohydrates, 5 g fiber, 87 mg sodium.
Quick Fix is a Tribune News Service column from Linda Gassenheimer. She is the author of more than 300 cookbooks, most recently, of “The 12-Week Diabetes Cookbook.” Find her online at dinnerinminutes.com or on Facebook, or follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com.
Get local news delivered to your inbox!
November 11, 2020 at 06:15PM
https://ift.tt/3eMPk3M
Quick Fix: Savor these steak cubes glazed with garlicky sauce - Grand Island Independent
https://ift.tt/3dlpAsO
spinach
No comments:
Post a Comment