Sweet and smoky Korean barbecue marinated steak, steamed vegetables, and rice make a quick, easy, healthy meal.
Happy New Year!
So, I do try to come up with a list of goals for the year in January, but I don’t call them New Year’s Resolutions. These goals are not related to weight loss or eating healthy. They’re more about my career, personal life, and, on the health side, stress and sleep. The end of the year is a good time to reflect on how I did in the past year and think about what I want to prioritize for the next year.
I have never in my life started a diet on January 1st. I did follow a strict diet once, a few years ago, for a fitness competition. Since then, I eat (what I think is) relatively healthy and exercise on a regular basis, consistently throughout the year. If I stop at the doughnut shop on my way home from the gym, I don’t feel guilty or bad or like one behavior is justifying the other. I love doughnuts, and I love working out. And I don’t want to, or feel like I should, change those habits.
But it’s January, and people are looking for healthy recipes. I totally understand! I definitely eat much more chocolate, cookies, other desserts, and rich, heavy meals in December than I do normally. Even if you’re not about to start a drastic new diet, it’s normal to crave something a little lighter after the big holiday meals.
I also know many of you have been spending a lot of time in the kitchen. So I decided to share a recipe that’s easy, quick, and healthy.
Enter these Korean Barbecue Flavor Beef Bowls.
When I think about healthy food, I tend to think of Asian style dishes. With lean protein and vegetables, they have what I consider the two most important components of a healthy meal. My Hainanese Inspired Chicken Rice and Beef Sukiyaki are both warm, cozy, and healthy comforting winter dishes.
Today’s recipe is not a barbecue recipe. But Jonathan and I both like a mild Korean barbecue sauce, and I’ve adapted those flavors to a stir fry marinade. Given that I’m a wimp when it comes to spicy food, I’ve left out the customary cayenne or chili sauce and instead used smoked paprika for a gentler smoky pepper flavor.
Here are some of the ingredients. That’s flank steak, minced garlic, smoked paprika, broccoli, baby bok choy (also called petite shanghai bok choy), and a lemon. I used both sirloin steak and flank steak during recipe testing. Both work well.
The steak gets marinated in soy sauce, brown sugar, mirin, sesame oil, garlic, lemon juice, paprika, and black pepper. If you have time, get the meat in the marinade the night before.
I love using my cast iron skillets for stir fries, but this is one where I really recommend you use something nonstick. When I’ve made similar dishes, the sugar from the marinade gets burnt onto the cast iron and is very hard to clean off. No problems at all with a nonstick wok!