It’s the first Monday of the NEW YEAR, and errybody in the club gettin’ healthy! Which is why today we are partying up these Korean BBQ Steak Bowls.
This veggie-loaded mountain features thinly sliced Korean BBQ steak, a rainbow of bell peppers, scallions, greens, wonton strips (!) because health means nothing unless it actually tastes good ???? , and a spicy sesame ginger dressing. So much flavor // so much crunch // 100% versatility.
Some ideas for this combo, depending on your mood:
- Make it as a salad! Crunchy, cold, and filling. Ready whenever.
- Make it as a stir fry salad! Just the same as a salad, but stir-fried. Warm enough to feel comforting, but still healthy enough to feel ????????.
- Make it as a regular stir fry which involves serving it over a little bit of rice, brown rice, quinoa, etc. Because sometimes all the veggies are just THERE and this becomes necessary.
- Make it as a noodle stir fry, meaning you’re going to add some rice noodles to the mix and I’m going to be EXTREMELY JEALOUS that I’m not having lunch with you because I live for noodles.
- Make it as a filling for a wrap! It would be so good in a grilled wrap kind of situation. Also – it might be 1998 because I just told you to make this as A WRAP. Do people still make wraps?
No matter the format you choose, this baby is all about the the flavorful, thinly cut, quick-seared steak, the rainbow of veggies (spiralized bell peppers are THE BEST), and the crunch of the wontons all tossed together in a perfect textural harmony. PLUS (you were waiting for it) the oh-happy-day flavor of the spicy sesame dressing.
Friends, something big has happened in my life in the last two weeks.
I’ve discovered a local lunch delivery service that brings food FROM YOUR FAVORITE RESTAURANTS straight to your working self. Or your at-home self. It’s like having personalized restaurant delivery around the clock.
(If you’re local to Minneapolis, it’s called BiteSquad. Have at it.)
The dark side of this discovery is that this is absolutely going to be the death of any potential healthy lunch resolutions in 2016. Will I ever bring a lunch from home again? Ohmygosh, it’s going to be hard. You may also be seeing more ads on Pinch of Yum in 2016 because this is not the cheapest lunch option and SOMEONE needs to be funding my habits. I cannot even describe to you how much willpower I have to use on a daily basis NOT to order lunch and have it delivered. Chipotle chicken tacos? Freshii veggie bowls? Chicken curry and naan? Authentic hummus and falafel? Spicy tamales? *willpower willpower WILLPOWERRRRR*
There is a mantra I’ve recently adopted (slash quote I’ve recently borrowed) that is either helping to justify this new-found lunch delivery addiction or destroying me one lunch at a time.
“In order to make delicious food, you must eat delicious food.” – Jiro Ono
So OBVIOUSLY it should be okay for me to order lunch every day ever? Come on, Bjork. I have to have to have to eat delicious food. IT’S MY JOB.
But see what happens when I order lunch?
I get a salad that completely rocks my world (the K-Town salad at Sprout Salad in downtown Minneapolis for reference – RUN) and then I make an at-home version for the blog (this ????????) so the food joy can live on LONG past lunchtime.
I dunno, seems appropriate to me. ????
A WORD ABOUT THE PEPPERS:
Okay, this little hack is way too fun. I highly recommend spiralizing your bell peppers for this recipe. They take on the shape of noodles and make for really versatile and healthy stir-frys and such, like this Rainbow Vegetarian Pad Thai. And bell peppers are really just the beginning.
Here’s the spiralizer I am using right now: http://amzn.to/1kFmep5
If you want to see the video Bjork and I made showing how the spiralizer works, which one NOT to buy, and what else you can do with it, check out this post (8 Life-Changing Ways to Use a Spiralizer).
A WORD ABOUT THE INGREDIENTS YOU MIGHT NOT HAVE:
You can grab them on Amazon with 2-day delivery straight to your door. Boom!
Sambal Oelek (spicy chili paste): http://amzn.to/1kFoz3k
Mirin (sweet rice wine): http://amzn.to/1kFoUDb
Toasted Sesame Oil: http://amzn.to/1kFpelo
- ⅔ cup low sodium soy sauce
- ¼ cup mirin
- 1 tablespoon fresh minced or crushed ginger
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons brown sugar
- 1-2 tablespoons sambal oelek (spicy chili paste)
- 5 cloves garlic
- 1 lb. top sirloin steak, cut into very thin pieces
- 2 bell peppers (red and yellow), spiralized or cut into strips
- 2 handfuls of spinach
- wonton strips, 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 (now would be a good time to prep all other veggies).
- Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary 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 for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it's sliced very thinly.
- Toss all the veggies and steak together with enough dressing to coat (you will likely have extra - save it in the fridge for another round). Throw in the wontons and scallions just before serving.
Nutrition facts are for 4 servings. Includes half of the dressing for 4 servings, and does not include wonton strips.
Disclaimer: this post contains affiliate links.