One of the drawbacks of living in the “sticks” is that ethnic food is hard to come by. Italian red sauce joints are a dollar a dozen, but Asian food, or, shall I say decent Asian food, is nearly nonexistent out here. I miss those Manhattan Thai deliveries and post-work Korean food fixes even though our mountain living more than makes up for certain city conveniences (hello vegetable garden and kitchen-that’s-bigger-than-a-nickel). When my craving for Asian fare strikes, I’m therefore left to my own devices. I have an incredible friend who makes her own kimchi and has been known to spend three days making a stock for ramen, but, while I grovel for an invitation to her house for dinner, I usually satisfy my ethnic food craving with a quick stir-fry, curry or pot of noodles. I’ve been on a “big-bowl” kick of late, and this Korean-inspired rice bowl hits the mark. It’s piled with marinated and grilled flank steak, sweet grilled scallions, sesame carrots, garlicky bok choy and a healthy dose of Sriracha and kimchi to tie everything together. You can even slide on a fried egg if you want to take things over the top. And did I mention it’s quick enough to make on any weeknight?
The steak gets thinly sliced against the grain before marinating, which allows the flavors to quickly infuse into the meat (tip: if you’re having trouble slicing the steak, toss it in the freezer for a few minutes to firm up). The vegetables can be prepared while the steak marinates, and the meat then takes only minutes on the grill.
Asian food craving, solved. At least for tonight.
P.S. Coming soon… FromScratchFast.com is moving over to my website, which is in the process of being revamped with a new design and some cool new features. Stay tuned!
Sizzling Beef Bowls
- ¼ cup low-sodium tamari or soy sauce
- 1 teaspoon sugar
- 2 large garlic cloves , grated on microplane
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochugaru or ½ teaspoon red pepper flakes
- 1 pound flank steak , thinly cut crosswise (against the grain) on a bias into 1/4–inch thick slices (if you’re having trouble, throw the steak in the freezer for 10-15 minutes to firm up
- 1 bunch scallions
- Grapeseed or canola oil (or any other neutral oil)
- White or brown short-grain rice for serving
- *Sesame Carrots for serving (see below)
- *Garlic Bok Choy for serving (see below)
- Kimchi for serving
- Sriracha for serving (optional)
- Toasted sesame seeds for serving (optional)
In a medium bowl, whisk together the tamari or soy sauce, sugar, grated garlic, sesame oil and gochugaru (or red pepper flakes) until the sugar is dissolved. Add the steak slices and toss to evenly coat. Let sit at room temperature for 15 minutes, or for up to an hour. While the steak sits, make the Sesame Carrots and Garlic Bok Choy. Do Ahead: The steak can be marinated up to 24 hours in advance; store in the refrigerator.
Heat a grill pan over medium-high. Toss the scallions in grapeseed or canola oil to lightly coat. Season the scallions with salt and pepper. Grill the scallions until lightly browned and softened, turning occasionally, about 5 minutes. Working in batches, grill the steak until the slices are browned and medium-rare, about 1-2 minutes per side. Transfer to a serving platter. Divide rice among 4 serving bowls. Arrange the steak and scallions over the rice, along with Sesame Carrots, Garlic Bok Choy and a spoonful of kimchi. Garnish with a drizzle of Sriracha and a sprinkle of toasted sesame seeds.
Sesame Carrots & Garlic Bok Choy
- 2 tablespoons toasted sesame oil , divided
- 4 medium carrots , cut in half lengthwise, then thinly sliced
- Salt and freshly ground black pepper
- 3 large garlic cloves , thinly sliced
- 2 heads baby bok choy , coarsely chopped
- Pinch gochugaru or red pepper flakes
- Juice from ½ lime
Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add the carrots and cook, stirring occasionally, until just tender, about 3-4 minutes. Season with salt and pepper. Transfer to a bowl. Do Ahead: The carrots can be made up to 1 hour in advance. Serve warm or at room temperature.
In the same skillet, heat the remaining tablespoon of sesame oil over medium-low heat. Add the garlic. Cook, stirring, until just fragrant, about 1 minute. Pile in the bok choy and season with salt, pepper and a pinch of gochugaru or red pepper flakes. Increase the heat to medium. Cook, stirring occasionally, until the bok choy is crisp tender, about 3 minutes. Remove the pan from the heat and add the lime juice. Season with salt and pepper to taste. Do Ahead: The bok choy can be made up to 1 hour in advance. Serve warm or at room temperature.