Korean BBQ Flank Steak on Hot and Sour Slaw Salad
- Number of Servings: 6
Ingredients
1 tbsp steak seasoning1/4 cup low sodium soy sauce2 tbsp agave (divided)2 tsp red pepper flakes (divided)4 garlic cloves, minced (divided)2 tsp dark seasame oil2 scallions, finely choppedcooking spray2 lbs flank steak1 lb bok choy trimmed and shredded with a knife1 red bell pepper, thinly slicedsalt1 cup sauerkraut
1. Combine grill seasoning, soy sauce, 1 tbsp of agave, 1 tsp red pepper flakes, 2 cloves of garlic, seasame oil, and scallions. Coat the flank steak and allow to marinade for a few hours.
2. Preheat the grill to medium high. Add the meat and cook for 5 minutes on each side for medium rare, 7 minutes on each side for medium well.
3. While the meat is sitting, heat a skillet over high heat. Spray with cooking spray and then add the cabbage and red pepper. Season with salt and stir-fry for 2-3 minutes. Add a drizzle of agave, a pinch of red pepper flakes, and the remaining garlic cloves. Toss to combine with the cabbage. Add sauerkraut and mix in. Heating it through for 1 minute or so. Remove from heat.
4. Thinly slice the meat. Pile up the slaw and top with the steak and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JDADDIONE.
2. Preheat the grill to medium high. Add the meat and cook for 5 minutes on each side for medium rare, 7 minutes on each side for medium well.
3. While the meat is sitting, heat a skillet over high heat. Spray with cooking spray and then add the cabbage and red pepper. Season with salt and stir-fry for 2-3 minutes. Add a drizzle of agave, a pinch of red pepper flakes, and the remaining garlic cloves. Toss to combine with the cabbage. Add sauerkraut and mix in. Heating it through for 1 minute or so. Remove from heat.
4. Thinly slice the meat. Pile up the slaw and top with the steak and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JDADDIONE.
Nutritional Info Amount Per Serving
- Calories: 339.8
- Total Fat: 17.6 g
- Cholesterol: 75.6 mg
- Sodium: 698.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.2 g
- Protein: 34.0 g
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