Korean Beef & Vegetable Bowls

Name: Korean Beef & Vegetable Bowls
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Flank Steak; rice; garlic salt; sesame oil; frozen stir-fry vegetable blend; Korean barbecue sauce

Simple never sounded so delicious. Use rice, Flank Steak, stir-fry vegetable mix and Korean barbecue sauce for a quick and easy meal.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 beef Flank Steak (about 1 pound)
1 cup uncooked rice
1/2 teaspoon garlic salt
4 teaspoons toasted sesame oil, divided
1 package (16 ounces) frozen broccoli stir-fry vegetable mix
1 cup Korean barbecue sauce marinade

Preparation

Step 1

Prepare rice according to package directions. Set aside; keep warm.
Step 2

Meanwhile, cut beef Flank Steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.
Step 3

Heat 1 teaspoon sesame oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef. Remove from skillet; keep warm.
Step 4

Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.
Step 5

Return beef to skillet. Add rice and marinade. Cook 1 to 2 minutes or until heated through and vegetables are crisp-tender. Serve in bowls.

Nutrition Information

502 Calories

0 %*

3g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

4.6 mg IRON

0 %DV

4.8 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: 502 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 1053 mg Sodium; 67 g Total Carbohydrate; 3 g Dietary Fiber; 30 g Protein; 4.6 mg Iron; 8.7 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.8 mg Zinc; 34.1 mcg Selenium; 93 mg Choline.

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