Korean Beef Grain Bowl
 
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Nutrition Information
  • Serves: 6 servings
  • Serving Size: 1 serving
  • Calories: 370
  • Fat: 11 g
  • Carbohydrates: 39 g
  • Sodium: 533 mg
  • Fiber: 4 g
  • Protein: 26 g
  • Cholesterol: 210 mg
Type: Entree
Cuisine: Korean
Prep Time: 
Cook Time: 
Total Time: 
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Photo by Layla Mays, Dietetic Intern
Ingredients
For the marinade:
  • 1 cup pear juice
  • ½ cup low-sodium soy sauce
  • ½ cup rice wine vinegar
  • ¼ cup canola oil
  • 3 garlic cloves, finely grated
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely grated ginger
  • 1 tablespoon red pepper flakes
  • 1 teaspoon sriracha
  • 1 teaspoon light brown sugar
  • ¼ teaspoon kosher salt
For the beef:
  • 2 teaspoons sriracha
  • 1 teaspoon light brown sugar
  • ½ teaspoon kosher salt
  • 1 pound sirloin steak
  • 2 teaspoons canola oil
For the grain bowls:
  • 1-1/2 cups purple cabbage, thinly sliced
  • 2 tablespoons rice wine vinegar, divided
  • 1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
  • 4 cups baby spinach
  • 4 cups cooked grains, such as farro, quinoa, or brown rice
  • ½ teaspoon kosher salt
  • 6 ounces sugar snap peas, trimmed, strings removed
  • 6 fried eggs (optional)
  • 1 scallion, thinly sliced
  • 2 teaspoons toasted sesame seeds
Instructions
Make the marinade:
  1. Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, red pepper flakes, sriracha, brown sugar, and salt in a medium bowl.
Marinate and cook the beef:
  1. Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in sriracha, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
  2. Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the grain bowls:
  1. Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
  2. Toss spinach, grains, and salt with ½ cup marinade in a large bowl. Divide among 6 bowls. Top with beef, cabbage, carrots, and peas. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with sriracha alongside.
Optional: Do It Ahead
  1. Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
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Exchanges: 2 Carbohydrates, 3-4 Protein, 2 Fats