Gochujang Steak Protein Bowls

About This Recipe

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
• 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

1. 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.
2. 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.
3. 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.
4. 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.