Add This Ingredient To Your Next Trader Joe’s Haul
The beef shaved steak has 22g of protein and a surprisingly low 7g of fat per serving. Combine it with a simple Korean-inspired marinade and you have incredibly easy steak for protein bowls.
Just throw it in a hot pan and cook for just a few minutes, making sure to let it caramelize on one side.
If these bowls aren’t enough reason to heed my advice, here are four more recipes you can make with this steak:
Happy cooking!
Gochujang Steak Protein Bowls
Shaved steak in a Korean-inspired marinade served with pan roasted broccoli, rice, and all the fixin's.
Ingredients
- 16 oz Shaved Beef Steak, see notes*
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Gochujang
- 1 Tablespoon Honey
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 2 Frozen Crushed Garlic Cubes, or 2 cloves fresh
- ½ teaspoon Black Pepper
For Serving (see notes**)
- 12 oz Broccoli Florets, cut into bite-size pieces
- 1 Tablespoon Olive Oil
- 1-2 pinches Salt and Pepper
- 2 cups Steamed Rice
- Cucumber Salad, Pickled Carrots, Kimchi, Toasted Sesame Seeds, and Kimchi Mayo or Gochujang Sauce, optional
Instructions
- Mix the steak marinade together in a bowl before adding the steak. (I like to use kitchen scissors or a knife to roughly chop the shaved steak to make sure it's in smaller pieces before going in the marinade.) Cover and refrigerate for about an hour.
- When you're ready to cook, start by heating 1 tablespoon of olive oil in a pan over medium-high heat. Add the chopped broccoli and toss to coat before seasoning with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the broccoli is tender crisp and nicely browned all over. Transfer to a bowl and set aside.
- Add the steak to the pan along with any remaining marinade in the bowl (the steak should have absorbed nearly all of it). Spread out in an even layer and cook for 2-3 minutes, allowing the bottom to caramelize, before breaking apart with a spatula. Once the steak is cooked through and no pink remains, remove from the heat and serve.
- To make four bowls, each one gets about 3 oz of steak, ½ cup of steamed rice, and ¼ of the broccoli. Add cucumber salad, kimchi, etc. as desired.
Notes
Cucumber Salad
I like to thinly slice 3-4 mini seedless cucumbers and toss with rice vinegar, toasted sesame oil, honey, green onion, toasted sesame seeds, and a ton of Korean chile flakes (they’re mild, not very spicy). You can also take a shortcut and just use chili crisp and rice vinegar.Pickled Carrots
I typically buy pre-made pickled carrots and always have them on hand, but they’re easy enough to make at home with a bit of boiling water and vinegar, sugar, and salt. Here’s a recipe.Creamy Sauces
You can buy things like kimchi mayo and gochujang everything sauce, but you can also make homemade versions by blending either with mayo or light mayo, garlic, and salt. See my Korean chicken quesadillas for a creamy gochujang sauce recipe.Nutrition Facts Notes
- The nutrition facts below are for the steak, broccoli, and rice only.
- The steak on its own has 895 calories, 92g protein, 48g carbs, and 33g fat (makes about 12 oz of steak total).
Nutrition
Serving: 1 bowl, Calories: 380kcal, Carbohydrates: 39g, Protein: 27g, Fat: 12g, Fiber: 4g
Like this? Leave a comment below!
