Bowls with Balance – Korean

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