Korean-Style Kimchi Beef Bowl
Bring the eclectic flavours of Korea home with this delicious and filling one-bowl meal.
- Marinating time: 30 minutes
- Cooking time: 15 minutes
- Makes: 2 bowls
Ingredients
Ingredients
| ⅓ lb (180 g) eye of round or top sirloin fast fry steak |
| 1 tbsp (15 mL) each mirin and soy sauce |
| 2 tsp (10 mL) sesame oil |
| 1½ tsp (7 mL) granulated sugar |
| 1 clove garlic, minced |
| Generous grinding of black pepper |
| ¾ cup (175 mL) rice, preferably short grain sticky (glutinous) |
Peanut miso dressing
| 2 tbsp (30 mL) each peanut butter and water |
| 1 tbsp (15 mL) each light miso and red wine vinegar |
| 2 tsp (10 mL) peanut oil |
| 4 cups (1 L) baby spinach |
| ½ cup (125 mL) each coarsely grated carrot and zucchini or cucumber |
| ¼ cup (60 mL) kimchi |
| 1 hard-boiled egg |
| 2 tbsp (30 mL) chopped peanuts |
Directions
Very thinly slice beef across the grain and place in a medium bowl. Add mirin, soy sauce, sesame oil, sugar, garlic and pepper. Stir well. Let marinate, stirring occasionally while cooking rice according to package directions.
Prepare peanut miso dressing by whisking all ingredients together. If dressing is thicker than desired, thin with water. Set aside.
Once rice is cooked, heat oil in a large frying pan set over high heat. Add meat and stir-fry 2 minutes. Add spinach to pan and stir-fry 1 minute until spinach is wilted.
Divide rice in 2 large, deep individual bowls. Drizzle with half the dressing. Place beef mixture on rice, taking up about ½ of each bowl. Beside beef, place carrots, zucchini or cucumber, and kimchi. Rice should now be covered. Cut hard-boiled egg in half and place on top. Drizzle with remaining dressing and sprinkle with peanuts.
Nutrition
Per 1 bowl (½ recipe): 730 calories, 29 g fat (6 g saturated fat, 0 g trans fat), 145 mg cholesterol, 1330 mg sodium, 83 g carbohydrate, 8 g fibre, 12 g sugars, 39 g protein
