Grocery List:

• 1 lb Flank Steak
• 1.5 cup uncooked White or Jasmine Rice
• 3 cups water
• 6oz (about 1 large crown) Broccoli
• 1 Green Bell Pepper
• 0.5 Yellow Onion
• 2 Large Carrots
• 1 Garlic Clove
• 6oz Korean BBQ Sauce (I use ‘Cookies’, about a third of a 20oz bottle)
• 1 TBSP of Olive or Vegetable Oil for Sautéing
• Sesame seeds for garnishing

Recipe:

1. Wash the veggies
2. Using a peeler, create thin ribbons from both of the carrots, then chop them into shorter pieces.
3. Finely dice the onion and bell pepper, then add to the frying pan with a TBSP of oil to begin sautéing them over medium-low heat.
   • Tip: When cutting a bell pepper, I set it stem down and cut a “+” sign through the bottom. From here I peel back the four slices and I’ve found this leaves most of the seeds in the middle.
4. Add the rice and water to a pot or rice cooker and let it come to a boil, then simmer on low while covered for 15 minutes
   • Tip: to prevent the rice from sticking to the pot, add it to the water while it is coming up to a boil. Be sure to stir the rice and water before it reaches a boil.
5. Fill your other pot with an inch or two of water and place the strainer and broccoli in the pot with a cover. Bring the water to a boil and steam the broccoli for 5-6 minutes then set aside.
   • Tip: The broccoli will become fragrant and bright green when finished. If the broccoli is under cooked, it will be rubbery.
6. Cut the Flank Steak into small slices or cubes, then add to the frying pan with the sautéing vegetables. Turn the heat up to medium-high and cook the steak for 6-7 minutes.
7. Add the Korean BBQ sauce and broccoli to the frying pan with the steak and veggies; cook for an additional 2 minutes.
8. Serve as a bed of rice topped with the beef and veggie mixture. Add sesame seeds or any other garnish and enjoy!