Korean Beef & Broccoli

 
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INGREDIENTS

16 OZ RAIKES BEEF BAVETTE STEAK

1/4 CUP SOY SAUCE

1 TBSP RICE VINEGAR

1 TBSP SESAME OIL

3 GARLIC CLOVES, MINCED

1 TBSP FRESH GINGER, MINCED (OR 1/4 TSP GROUND GINGER)

1/3 CUP BROWN SUGAR

1 TBSP CHILI GARLIC PASTE

BASIL, SLICED INTO RIBBONS (FOR GARNISH)

2 CUPS BROCCOLI FLORETS

1 CUP EDAMAME

1 CUP DRY BROWN RICE

COOKING INSTRUCTIONS

Place brown rice and water in a small stock pot, and bring to a full boil. Cover with tight fitting lid, reduce heat to low simmer and allow to cook for 45 minutes. Remove from heat leaving the lid on and let steam for about 10 minutes.

In a dressing mixer or small bowl combine all ingredients through the brown sugar. Mix vigorously to dissolve the sugar. Place the bavette steak in a glass dish or Ziploc bag and pour marinade over the steak. We like to do this step ahead of time and marinate overnight, but in a pinch could let it sit 30 minutes to an hour.

Remove the steak from bag and place on a cutting board. Cut against the grain into strips of desired thickness. Heat some sesame oil in a wok, add the steak and stir fry for a few minutes until almost done. Add the broccoli and edamame, stir fry for another 5 minutes until the broccoli is tender but still has a crunch.

Serve with brown rice and garnish with basil ribbons. A squeeze of lime juice is good too!


 

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