Savor these steak cubes glazed with garlicky sauce - Times-West Virginian

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Juicy steak bites top noodles and spinach for this quick and tasty bowl dinner. Steak plays an important role in Korean cooking. Here steak cubes are coated with a garlicky sauce glaze.

Noodles are another staple. There are many noodle shops throughout the country. This noodle side dish calls for spinach, but any green vegetable — broccoli, green beans or peas — can be used.

Helpful Hints:

— Any type of quick-cooking steak can be used (skirt, flank, strip).

— Steamed or fresh Chinese noodles can be found in the produce department. Dried noodles or angel hair pasta can be used instead.

— Four crushed garlic cloves can be used instead of bottled minced garlic.

— An easy way to turn steak cubes over is with tongs or two spoons.

Countdown:

— Place water for noodles on to boil.

— Marinate steak.

— While steak marinates, make Green Noodles and place in 2 bowls.

— Saute steak and add to bowls.

Shopping List:

To buy: 3/4 pound beef tenderloin, 1 small bottle low-sodium soy sauce, 1 small bottle white vinegar, 1 jar minced garlic, 1 bottle Dijon mustard, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle sesame oil, 1/4 pound steamed Chinese, 1 package bean sprouts and 1 package washed, ready-to-eat spinach.

Staples: salt and freshly ground black pepper.

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Korean Steak Bowl

Recipe by Linda Gassenheimer

For steak bites:

3/4 pound beef tenderloin

1/4 cup low-sodium soy sauce

1/4 cup white vinegar

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

Dash of freshly ground black pepper

2 teaspoons sesame oil

Remove visible fat from steak and cut into 1-inch pieces. Place in a plastic bag. Add soy sauce, vinegar, garlic, mustard, ginger and black pepper. Seal the bag and gently shake to combine ingredients. Marinate 5 minutes turning bag over during that time.

Heat oil in a wok or skillet. Remove steak and saute cubes 2 minutes turning them oven once. Pour marinade into skillet and continue to saute 3 minutes. The sauce will reduce and thicken slightly. A meat thermometer should read 130 degrees for medium rare. Place steak and sauce over noodles in the bowls.

Yield 2 servings.

Per serving: 310 calories (44% from fat), 15.3 g fat (5.3 g saturated, 6 g monounsaturated), 84 mg cholesterol, 38.8 g protein, 4.7 g carbohydrates, 0.7 g fiber, 1,190 mg sodium.

Green Noodles

Recipe by Linda Gassenheimer

1/4 pound steamed Chinese noodles

1 cup fresh bean sprouts

6 cups washed, ready-to-eat spinach

2 teaspoons sesame oil

Salt and freshly ground black pepper

Bring a large saucepan half filled with water to a boil. Add the noodles and boil 2 minutes. Add bean sprouts and spinach and boil 1 minute. Drain and toss with the sesame oil and salt and pepper to taste. Divide between 2 dinner bowls.

Yield 2 servings.

Per serving: 296 calories (23% from fat), 7.5 g fat (1.4 g saturated, 2.5 g monounsaturated), 48 mg cholesterol, 12.2 g protein, 47 g carbohydrates, 5 g fiber, 87 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.

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October 31, 2020 at 01:49AM
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Savor these steak cubes glazed with garlicky sauce - Times-West Virginian

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