Tasty Tuesday – Korean Beef Bowls

Hello!

Happy Tasty Tuesday!!!

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Make sure you head over to Lena’s page to check out all the other Tasty Tuesday yumminess, like her Single Serving Sweet Potato Casserole! Hello, Fall!! 🙂

I have a recipe worth sharing with you today, too. Whoop!

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I found it in a Pampered Chef cookbook when I was at my folks’ house this past weekend.

Sidebar – did you know I sold Pampered Chef for 4 years? Seriously. That’s why I own EVERY. PIECE. OF. STONEWARE. known to man. Let me know if you need to borrow a piece. 😉

I stopped because it was just plain difficult to “restart” my business every time we moved. I tried but…..I’m really not an outgoing person and cold-calling people to book a party was not my favorite thing.

Anyway, I saw the recipe and it sounded like it was right up our alley.

The bonus was it was listed as a “20 minute recipe.” Oh yeah, I’m totally down with that.

You know that I had to adjust it a little, though.

I can’t remember the last time I followed a recipe exactly as written. I’m not even sure I know HOW anymore!

But, either was, this will definitely become a staple in our house. Delicious, easy, quick, and healthy – can’t think of anything wrong with that!

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Korean-style Beef Bowl
Makes 4 servings
Adapted from The Pampered Chef

2 green onions, sliced (whites and greens)
1 pound skirt steak (you can use flank if you can’t find skirt but it may adjust your cooking time)
4 garlic cloves, pressed (or 2. that’s what the recipe called for. we like garlic.)
3 tablespoons soy sauce
1 tablespoon sesame oil (I used fiery toasted sesame oil from Harris Teeter. Mmmm…spicy!)
1 teaspoon freshly ground black pepper
1 tablespoon coconut sugar (or regular or what you have. not confectioner’s.)
1 teaspoon olive or coconut oil
1 cup uncooked jasmine rice
2 medium carrots (or 8-10 baby carrots, which is what I used)
2 cups mung bean sprouts

1. Thinly slice green onions, reserve 1 tablespoon for garnish (if desired) and place remaining in large bowl.

2. Cut steak crosswise into 2-inch pieces and slice into thin strips, cutting against the grain.. Place in bowl with green onions. Press garlic over beef, add soy sauce, sesame oil, pepper, and sugar, and mix well. Cover and refrigerate until ready to use.

3. While beef marinates, cook rice according to package directions.

4. For vegetables, peel carrots and discard skins. Continue peeling carrots to make long ribbons and place in ice water until ready to use. If using baby carrots, cut into matchsticks. Don’t cut your fingers. That’ll hurt.

5. Add oil to large (12-inch) skillet and heat over medium-high heat. Add beef to skillet in a single layer and cook, without stirring, for 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until no longer pink. If using matchstick carrots, add to pan during this stage. Remove from heat.

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6. Fluff rice with fork. Divide among serving bowls and top with vegetables and beef. Garnish with reserved green onion tops, if desired.

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7. Om. Nom. Nom. Don’t expect leftovers. 🙂

Lightning bolts. Making new friends. Coffee-Rubbed Steak.

Hello! Happy Thursday!

weekend coming

So, at about 6:00 p.m. last night, I had a stroke of genius. Seriously. It was like a lightning bolt from the sky. I may have been inspired by the RAGING thunderstorms and sideways rain yesterday.

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Anyway, I came up with a PERFECT title for my blog post! Well, yesterday’s blog post. After I’d already posted it. *sigh*

Why can’t I think of these things BEFORE I post them?

Is it too late to change the title?

Think anyone would notice?

From now on, yesterday’s blog is “Hop, Pop, Stop, W(h)ine.”

See?! Creative genius! 🙂

Speaking of pop, my foot is feeling much better than it did. I’ve been faithfully icing it and stretching it and my water bottle has two new friends.

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Thank goodness I have a box of Kleenex handy because using the golf ball to get rid of the scar tissue makes me want to cry a little.

pain is weakness

And, because protein has been known to help aid the process of injury recovery, I decided some steak was in order. 🙂

Here’s a great article on Food for Injury Recovery.

you know you're a runner

Seriously, the damage to the body is important. Treat your body right and heal and then, go running!

I know, I know. I need to listen to myself a little more. I think the Pop! on Tuesday was a warning shot. It really could have been so much worse but it isn’t. So, I’m doing what I should have been doing all along. Hey, better late than never, right?!

Anywho, steak. With a coffee rub. Stay with me. I promise it’s delicious. The coffee plus some chili powder really works and totally enhances the flavor of the beef. It’s smokey, robust, and kinda crusty on the outside and the steak retains it’s juiciness (um, seriously, make sure you let it rest otherwise you will let all the juices escape).

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And, topped with the pico de gallo (make your own or buy some pre-made – Walmart carries premade in the produce section and it’s pretty good!) and a squirt of lime, the flavors just Pop! But, this time, in a good way.

And, sorry, I forgot to take a picture with the pico de gallo. I was hungry. Sue me.

Om nom nom!

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Coffee-Rubbed Steak
makes 4 servings

1/2 tablespoon finely ground coffee or espresso
1/2 tablespoon chili powder
Salt and black pepper to taste
1 pound flank or skirt steak
Pico de Gallo
1 lime, quartered

1. Preheat a grill, grill pan, or cast iron skillet. Combine the coffee grounds with the chili powder plus a few generous pinches of salt and pepper. Rub the spice mixture all over the steak. Cook the steak for 3 to 4 minutes per side, depending on the thickness, until slight firm by still yielding.

2. Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of the pico de gallo and a wedge of lime.

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Per serving:
Calories 270; Fat 15g (saturated 6g); Sodium 600mg

Recipe from Cook This, Not That!

– jennifer