Bibimbap-Style Korean-Marinated Flank Steak
30
Minutes
4
Servings
10
Ingredients
Ingredients
Marinade:
Vegetables:
Preparation
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Step 1
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
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Step 2
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
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Step 3
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Nutrition Information
Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 194 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 9.4 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.3 mcg Selenium; 90.7 mg Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
