Korean-Style Steak Bowls with Bell Pepper and Sesame Seed Dressing
Spicy, full of flavor, and super easy to make. These Korean-Style Steak Bowls are incredibly versatile. You can add whatever you feel like and serve with some rice if needed. I just like them without rice and more veggies.
For the dressing and marinade
- 12 oz top sirloin steak cut into very thin strips
- 1 tbsp fresh grated ginger (1-inch = 1 tbsp fresh grated =1 tsp powder)
- 3 clove garlic minced
- 1 tbsp sesame oil
- 1 tsp chili paste or harissa
- 1/4 cup soy sauce/Tamari
- 1 tbsp raw sugar
- 2 tbsp apple cider vinegar
For the bowls
- 1 cup carrot long thin slices
- 2 cups bell pepper (capsicum, any color) long thin slices
- 2 cups kale shredded
- 1 cup onion thin slices
- 2-3 tbsp sesame seeds raw or toasted (we used black sesame seeds)
- Pulse the dressing ingredients in a food processor until smooth. Place the steak strips in a bag and cover with just enough of the dressing/marinade to coat. Set remaining dressing in the fridge for later. Marinade for 30 minutes to 1 hour (but definitely not longer than 1 hour).
- Optional (but highly recommended): toast sesame seeds in a dry pan until fragrant. Transfer to a small bowl.
- Heat skillet/pan with cooking oil over medium heat. Saute onion for 3 minutes. Then add carrot and bell pepper and cook for 5 minutes. Stir regularly.
- Add kale and cook for 2 minutes more or until wilted. Transfer to a bowl or plate.
- In same pan, add a little bit more oil and increase heat to high. Pull the steak out of the marinade and discard remaining sauce.
- Add the steak to the pan depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat dependents on how well-done you want your steak, but just keep it mind that it cooks quickly because it's sliced very thinly.
- When ready, add veggie mix and sauce to the meat. Cook while stirring until heated through.
- Top with sesame seeds before serving.
Sesame seeds make a lovely addition to many dishes. We add them to salads, stir-fries, curries, etc. Feel free to roast/toast a bigger batch and store in the fridge in an airtight container. Can be kept for a few weeks or longer.
- Benefits of Sesame Seeds and Sesame Oil
- How To Make Homemade Flavored Oils
- Grass-Fed Beef, Eco-Friendly or Not?
Calories: 612kcal | Carbohydrates: 34g | Protein: 44g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 78mg | Sodium: 2054mg | Potassium: 1131mg | Fiber: 7g | Sugar: 16g