Bibimbap-Style Korean-Marinated Flank Steak

• 30 min
• 4 SERVINGS
• 180 Cal
• 24 g Protein

Ingredients:

• 1 pound beef Flank Steak

• 2 tablespoons minced green onions
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoons sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• Hot cooked brown rice
• Korean red chili sauce (Gochujang) (optional)

• Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts

Cooking:

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cook's Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
2. Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
3. Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.