Savor these steak cubes glazed with garlicky sauce

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Juicy steak bites top noodles and spinach for this quick and tasty bowl dinner. Steak plays an important role in Korean cooking. Here steak cubes are coated with a garlicky sauce glaze.

Noodles are another staple. There are many noodle shops throughout the country. This noodle side dish calls for spinach, but any green vegetable — broccoli, green beans or peas — can be used.

Helpful hints:

■ Any type of quick-cooking steak can be used (skirt, flank, strip).

■ Steamed or fresh Chinese noodles can be found in the produce department. Dried noodles or angel hair pasta can be used instead.

■ Four crushed garlic cloves can be used instead of bottled minced garlic.

■ An easy way to turn steak cubes over is with tongs or two spoons.

Countdown:

■ Place water for noodles on to boil.

■ Marinate steak.

■ While steak marinates, Make Green Noodles and place in 2 bowls.

■ Saute steak and add to bowls.

Shopping list:

To buy: ¾ pound beef tenderloin, 1 small bottle low-sodium soy sauce, 1 small bottle white vinegar, 1 jar minced garlic, 1 bottle Dijon mustard, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle sesame oil, ¼ pound steamed Chinese, 1 package bean sprouts and 1 package washed, ready-to-eat spinach.

Staples: salt and freshly ground black pepper.

Korean steak bowl

For steak bites:

¾ pound beef tenderloin

¼ cup low-sodium soy sauce

¼ cup white vinegar

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

Dash of freshly ground black pepper

2 teaspoons sesame oil

Remove visible fat from steak and cut into 1-inch pieces. Place in a plastic bag. Add soy sauce, vinegar, garlic, mustard, ginger and black pepper. Seal the bag and gently shake to combine ingredients. Marinate 5 minutes turning bag over during that time.

Heat oil in a wok or skillet. Remove steak and saute cubes 2 minutes turning them oven once. Pour marinade into skillet and continue to saute 3 minutes. The sauce will reduce and thicken slightly. A meat thermometer should read 130 degrees for medium rare. Place steak and sauce over noodles in the bowls.

Makes 2 servings. Nutrition per serving: 310 calories (44% from fat), 15.3 grams fat (5.3 grams saturated, 6 grams monounsaturated), 84 milligrams cholesterol, 38.8 grams protein, 4.7 g carbohydrates, 0.7 grams fiber, 1,190 milligrams sodium.

Green noodles

¼ pound steamed Chinese noodles

1 cup fresh bean sprouts

6 cups washed, ready-to-eat spinach

2 teaspoons sesame oil

Salt and freshly ground black pepper

Bring a large saucepan half filled with water to a boil. Add the noodles and boil 2 minutes. Add bean sprouts and spinach and boil 1 minute. Drain and toss with the sesame oil and salt and pepper to taste. Divide between 2 dinner bowls.

Makes 2 servings. Nutrition per serving: 296 calories (23% from fat), 7.5 grams fat (1.4 grams saturated, 2.5 grams monounsaturated), 48 milligrams cholesterol, 12.2 grams protein, 47 grams carbohydrates, 5 grams fiber, 87 milligrams sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Email her at linda@dinnerinminutes.com.


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