Korean BBQ Flank Steak on Hot and Sour Slaw Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Korean BBQ Flank Steak on Hot and Sour Slaw Salad calories by ingredient

Number of Servings: 6


    1 tbsp steak seasoning
    1/4 cup low sodium soy sauce
    2 tbsp agave (divided)
    2 tsp red pepper flakes (divided)
    4 garlic cloves, minced (divided)
    2 tsp dark seasame oil
    2 scallions, finely chopped
    cooking spray
    2 lbs flank steak
    1 lb bok choy trimmed and shredded with a knife
    1 red bell pepper, thinly sliced
    1 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.