Quick Korean BBQ
A quick entree with subtle favors everyone will enjoy.
- 2 cups (500 mL) uncooked long-grain white rice
- 4 cups (1 L) water
- 1 tsp (5 mL) salt
- 2½ tbsp (37.5 mL) Korean Barbecue Rub, divided
- 1 lb (450 g) beef flank steak
- ½ seedless cucumber
- 2 carrots
- 2 celery stalks
- 2 tbsp (30 mL) apple cider vinegar
- 1 tbsp (15 mL) brown sugar
- Optional toppings: cabbage kimchi, gochujang chili sauce, soy sauce
Combine the rice, water, and salt in the Rice Cooker Plus. Microwave, covered, on HIGH for 10 minutes. Let stand, covered, for 5 minutes.
Season the steak with 2 tbsp (30 mL) of the rub. Heat the Executive Nonstick Square Grill Pan and Grill Press over medium heat for 3–5 minutes. Grill the steak for 5–7 minutes per side, or until the internal temperature reaches 155°F (68°C) for medium doneness. Remove the steak from the pan to a cutting board and tent with aluminum foil. Let the steak stand for 5 minutes.
Use the Veggie Strip Maker to grate the cucumber into long strips. Use the Serrated Peeler to create ribbons from the celery, then cut the ribbons in half. Use the Julienne Peeler to create thin strips of carrot.
Combine the remaining rub, vinegar, and brown sugar in a medium bowl; toss the vegetables in the mixture.
Slice the steak diagonally, across the grain, into thin slices. Serve with cooked rice, vegetables, and optional toppings.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Fat 6 g, Saturated Fat 2.5 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 3 g, Protein 18 g
If you don’t have our Korean Barbecue Rub, substitute it with a paste of 1 tbsp (15 mL) apple cider vinegar, 1 tbsp (15 mL) gochujang chili sauce, 1 crushed garlic clove, and 1 tbsp (15 mL) brown sugar. Rub the paste over the steak before grilling.
Gochujang is a fermented hot pepper paste similar to Sriracha sauce. You can find bottles or small rectangular tubs in most grocery stores—either by the condiments (like ketchup) or in the Asian section.