This veggie-loaded mountain features thinly sliced Korean BBQ steak, a beautiful assortment of bell peppers, scallions, greens, sesame seeds because healthy doesn’t mean boring, plain and not tasty but actually tastes good , and a spicy sesame ginger dressing to top off this delicious bowl!!
Some ideas for this combo, depending on your mood:
- Make it as a salad!
- Make it a regular stir fry; serving it over a little bit of rice, brown rice, quinoa, etc. Which I added to this recipe.
- Make it as a filling for a wrap!
No matter how you choose to make it, this dish is flavorful! The thinly cut, quick-seared steak, rainbow of veggies, PLUS the delicious, flavorful spicy sesame dressing is the perfect combination!
for the spicy sesame dressing
- 2/3 cup low sodium soy sauce
- 1 tablespoon fresh minced ginger
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons red pepper flakes
- 5 cloves garlic
for the korean bbq steak bowls
- 1 lb. top sirloin steak, cut into very thin pieces
- 2 bell peppers (red and green), cut into strips
- Single serving of quinoa
- 2 handfuls of romaine lettuce
- peanuts, scallions, and sesame seeds for topping
- Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours.
- Heat a cast-iron pan over high heat. Add the steak to the pan with a little oil. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary.
- Cook quinoa as directed on the package.
- Toss all the veggies, steak, and quinoa together with enough. Place on top of a bed of lettuce. Throw in the peanuts, scallions and sesame seeds just before serving.
Make this recipe you own, the sauce is absolutely delicious and is a major component to this recipe.
Enjoy – See you in the Kitchen!