Steak Bibimbap Bowls
- 2 tablespoons reduced-sodium soy sauce (certified gluten-free if necessary)
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 12 ounces flank steak, trimmed
- 1 cup short-grain brown rice (certified gluten-free if necessary)
- 6 ounces baby spinach
- 1 teaspoon toasted sesame oil
- Pinch of sea salt
- 2 large carrots, grated
- 1 teaspoon rice vinegar (certified gluten-free if necessary)
- 4 large eggs
- 1/2 cup kimchi
- 4 medium green onions, thinly sliced
In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add steak, seal bag and turn to coat. Marinate in refrigerator for 1–4 hours.
Cook rice according to package directions.
Meanwhile, fill a separate saucepan halfway with water and bring to a simmer. Add spinach and cook until wilted, 1 minute. Drain spinach in a colander, pressing to remove as much moisture as possible. In a medium bowl, toss spinach with oil and salt; set aside. In a small bowl, toss carrots with vinegar; set aside.
Heat a grill pan to medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4–5 minutes per side for medium-rare. Transfer steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Using a serrated knife, thinly slice against the grain.
Mist a medium nonstick skillet with cooking spray, and set heat to medium. Cook eggs over easy, until whites are set but yolks are still runny.
Divide rice among bowls. Place steak, spinach, carrots and kimchi in small mounds over rice. Place 1 cooked egg in each bowl, and sprinkle with onions.
Serves: 4 | Serving Size: 1 bowl (1/4 cup rice + 3-ounce flank steak + 1/4 veggies + 1 egg)
Per serving: Calories: 419; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 239mg; Sodium: 418mg; Carbohydrate: 48g; Dietary Fiber: 6g; Sugar: 8g; Protein: 31g
Nutrition Bonus: Potassium: 522mg; Iron: 16%; Vitamin A: 209%; Vitamin C: 45%; Calcium: 10%