Korean Grilled Beef

LEAVE A COMMENT
98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
facebook.png
twitter.png
pinterest.png
google-plus.png

Tags: 

Beef Lunch Dinner Between 350 and 650 Moderate Dairy-Free Gluten-free Main Meal

Serves

6

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (6 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 ½ lb boneless sirloin steak

6 scallions, thinly sliced

4 cloves garlic, minced

3 tbsp fresh ginger, finely chopped

1 ½ tsp stevia

3 tbsp Bragg's Liquid Aminos

1 tbsp rice vinegar

1 ½ tsp olive oil

olive oil cooking spray

generous grinding of black pepper

sea salt, to taste

6 cups fresh spinach

6 cups bok choy, roughly chopped

Instructions

1. Score steak deeply in a 1 in crosswise diamond pattern. Turn over and score the other side.

2. Cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize.

3. In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, Bragg's Liquid Aminos, vinegar,

olive oil, stevia, and pepper. Add the steak to coat with the marinade. Cover and refrigerate for at least 2 hours, turning

from time to time. May refrigerate as long as 8 hours.

4. Spray a large pan with olive oil cooking spray and cook bok choy for 5-8 minutes, add spinach and season with sea salt. Cook for another 5 minutes. Keep on warm while waiting for steak to cook.

5. Grill steak for 4 minutes per side for medium rare, longer for more well done. Cut into thin strips and serve at once with bok choy and spinach.

LEAVE A COMMENT
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

Thanks for submitting a review! 

load more