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.
■ 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.
■ 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.
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.
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 email@example.com.