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Saturday, 16 November 2019
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Tasty healthy food and drink that you definitely like
KOREAN BBQ BOWLS WITH GARLIC SCENTED RICE
Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.
INGREDIENTS:
STEAK MARINADE:
1 1/2 pounds flank or sirloin steak, cut into thin strips
1/2 asian pear, diced
6 cloves garlic
2 inch piece of ginger, sliced
1/2 small onion, diced
3 tablespoon EACH soy sauce and brown sugar
1 1/2 tablespoon sesame oil
2 scallion, cut into large pieces
1 tablespoon oil
GARLIC SCENTED RICE:
1 tablespoon oil
2 cloves garlic, sliced (or smashed)
1 1/4 cup parboiled rice (see notes)
2 1/2 cups warm chicken broth
CUCUMBER + CARROT SALAD:
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes
1/4 cup rice vinegar
3 tablespoon honey
1 cup EACH sliced cucumbers and shredded carrots
TO SERVE:
sliced scallions, jalapenos, toasted sesame seeds, fried eggs, 1/2 boiled eggs, sriracha mayo, wonton strips, sliced avocados and anything else you like!
DIRECTIONS:
1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. ...
Get full recipe ==> @ littlespicejar.com
KOREAN BBQ BOWLS WITH GARLIC SCENTED RICE
Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.
INGREDIENTS:
STEAK MARINADE:
1 1/2 pounds flank or sirloin steak, cut into thin strips
1/2 asian pear, diced
6 cloves garlic
2 inch piece of ginger, sliced
1/2 small onion, diced
3 tablespoon EACH soy sauce and brown sugar
1 1/2 tablespoon sesame oil
2 scallion, cut into large pieces
1 tablespoon oil
GARLIC SCENTED RICE:
1 tablespoon oil
2 cloves garlic, sliced (or smashed)
1 1/4 cup parboiled rice (see notes)
2 1/2 cups warm chicken broth
CUCUMBER + CARROT SALAD:
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes
1/4 cup rice vinegar
3 tablespoon honey
1 cup EACH sliced cucumbers and shredded carrots
TO SERVE:
sliced scallions, jalapenos, toasted sesame seeds, fried eggs, 1/2 boiled eggs, sriracha mayo, wonton strips, sliced avocados and anything else you like!
DIRECTIONS:
1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. ...
Get full recipe ==> @ littlespicejar.com