Korean Beef & Vegetable Bowls
Simple never sounded so delicious. Use rice, Flank Steak, stir-fry vegetable mix and Korean barbecue sauce for a quick and easy meal.
Ingredients:
1 cup uncooked rice
1 beef flank steak (about 1 pound)
1/2 teaspoon garlic salt
4 teaspoons toasted sesame oil, divided
1 package (16 ounces) frozen broccoli stir-fry vegetable mix
1 cup Korean barbecue sauce marinade
Cooking
Prepare rice according to package directions. Set aside; keep warm.
Meanwhile, cut beef steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.
Heat 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.
Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.
Return beef to skillet. Add rice and marinade. Cook 1 to 2 minutes or until heated through and vegetables are crisp-tender. Serve in bowls.
“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“
