Korean Steak Bowl With Spicy Sesame Dressing
Recipe: #25217
November 12, 2016
Categories: Steak, Eye Steak, Rice, White Rice, Spinach, Korean, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Spicy, Beef Dinner, more
"This is out of our local Fred Meyer flyer..."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (409.4 g)
- Calories 917.1
- Total Fat - 62.5 g
- Saturated Fat - 20.4 g
- Cholesterol - 131 mg
- Sodium - 1371.3 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 3.4 g
- Sugars - 7.7 g
- Protein - 34.4 g
- Calcium - 96.6 mg
- Iron - 6.5 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium bowl, combine soy sauce, sesame oil, ginger, garlic, Sriracha, sugar and sesame seeds. Set aside. Season steak with salt and pepper.
Step 2
Heat skillet over medium-high heat. Add oil. Cook steak until browned, about 5 minutes. Flip and cook to desired doneness (about 3 minutes more for medium-rare; safe internal temperature of 145°F) When steak is finished cooking, add sauce and swirl around pan. Remove from heat; let sit 5 minutes. Thinly slice steak across grain. Return slices to skillet with sauce to keep warm. Divide rice between bowls. Top with spinach, then edamame and steak. Drizzle any extra sauce on top.Garnish with scallions and sesame seeds, and serve immediately. Refrigerate any leftovers.
Tips
No special items needed.
2 Reviews
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