Korean Beef and Brown Rice Bowl

Main Ingredient: Black Canyon® Angus Boneless Beef Strip (top loin) Steak
Servings: 4



2 Black Canyon® Angus Boneless Beef Strip (top loin) Steak, Cut 1 Inch Thick
1/4 Cup Low-Sodium Soy Sauce
2 Tablespoons Asian Sesame Oil
2 Cups Cooked Brown Rice
4 Cups Assorted Vegetables, such as Shredded or Thinly Sliced Red or Green Cabbage, Shredded Carrots, Broccoli Florets, Sliced Cucumber, All Cut into Bite-Sized Pieces
2/3 Cup Coarsely Chopped Kimchi
1/4 Cup Thinly Sliced Green Onions
1 Tablespoon Toasted Sesame Seeds


  1. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile, to prepare dressing, whisk together soy sauce and sesame oil in small bowl; set aside.
  1. To serve, divide rice evenly among four bowls. Top rice with vegetables and kimchi. Carve steaks into thin strips; divide evenly among bowls. Drizzle with dressing. Garnish with green onions and sesame seeds.

Nutritional Information

Nutrition information per serving: 391 Calories; 14 g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 67 mg Cholesterol; 901 mg Sodium; 33 g Total Carbohydrate; 5.6 g Dietary Fiber; 32 g Protein; 3.3 mg Iron; 8.9 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.4 mg Zinc; 29.4 mcg Selenium; 101 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.