Korean Beef & Vegetable Bowls
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Step 1Prepare rice according to package directions. Set aside; keep warm.
Step 2Meanwhile, cut beef Flank Steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.
Step 3Heat 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 4Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.
Step 5Return 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 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.