Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.
In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
Line a baking sheet with foil and spray with cooking spray.
Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
Cook until done. Time varies depending on the thickness.
If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.
Recipe adapted from Half Baked Harvest.
4 c. chicken broth
1 can (14 oz.) coconut milk
1/4 c. low sodium soy sauce
2 TBSP fish sauce
2 TBSP honey
1/3 c. creamy peanut butter
1/4 c. Thai red curry paste
3/4 lb. chicken breasts
1 inch fresh ginger, grated
1 clove garlic, minced
4-6 squares ramen noodles
juice of 1 lime
3 cups fresh baby spinach
2 red bell peppers, julienned
1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving
In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste.Â Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
Once done cooking, use the natural or quick release and release the steam.
1 lb. skirt steak, thinly sliced into 1/4 inch strips
Kosher salt and freshly ground black pepper
2 TBSP cornstarch
5 cloves garlic, minced and divided (2 and 3)
3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
1/4 c. soy sauce
1 TBSP rice wine vinegar
3 TBSP sugar
1 lb. green beans, trimmed
2 green onions, chopped
1 TBSP sesame seeds (optional)
Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.
Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.
1 inch fresh ginger, grated or 1 TBSP ginger paste
4 cloves garlic, minced or grated
1/3 c. fresh cilantro, chopped
8-10 corn or flour tortillas warmed
1Â small mango, diced
kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
Tomatillo Sesame Salsa Ingredients:
6 tomatillos, skins removed
6 green onions
2 TBSP Gochujang (Korean chile paste)
2 TBSP sesame oil
2 TBSP rice vinegar
2 TBSP low sodium soy sauce
juice of 2 limes
1/4 c. fresh cilantro
1 TBSP toasted sesame seeds
In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.Â
Meanwhile, make the salsa.Â Preheat the oven to broil. Line a baking sheet with parchment.
On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
To a blender, add the roasted tomatillos, green onions,Â Gochujang, sesame oil, rice vinegar, soy sauce,Â lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
Follow the directions as directed above for steps 2-5.