Korean BBQ Beef Protein Bowl with Spicy Kimchi Slaw

Allergens

Wheat (gluten), Soy, Fish (depending on kimchi)

Ingredients

• 8 oz thinly sliced ribeye steak
• 2 cups mixed baby greens
• 1 cup shredded carrots
• 1 cup chopped cucumber
• 1/2 cup edamame, shelled and cooked
• 1/4 cup chopped green onions
• 1 cup kimchi, roughly chopped
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. Season the steak with salt and pepper. In a large pan or grill, cook the steak to your desired doneness, about 3 minutes per side for medium rare. Set aside to rest. Meanwhile, in a separate bowl, combine gochujang, rice vinegar, sugar, and sesame oil. Toss the mixed greens, carrots, cucumber, edamame, green onions, and kimchi together in a large bowl. Add the dressing and toss until evenly coated. Slice the steak and place it on top of the salad mixture. Serve immediately.

Chef’s Insight

This protein-packed bowl is perfect for post-workout fuel or an energizing lunch. The combination of lean protein and fermented kimchi promotes a healthy gut and strong immune system.

Notes

Feel free to customize the salad mixture with additional vegetables or proteins, such as grilled chicken or tofu.