FAJITA IN A BOWL
Steps:
- In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts : Calories 351 calories, Fat 14g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 862mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
PONZU CHILI STEAK BOWL RECIPE BY TASTY
Here's what you need: jasmine rice, garlic, ginger, sugar snap peas, mayonnaise, sweet thai chili sauce, steak, ponzu sauce, butter, cooking oil, water, salt, pepper
Provided by Megan Smith
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
- Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
- In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
- Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
- In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
- To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.
Nutrition Facts : Calories 838 calories, Carbohydrate 27 grams, Fat 67 grams, Fiber 1 gram, Protein 26 grams, Sugar 9 grams
KOREAN-STYLE BBQ BEEF DINNER KIT RECIPE BY TASTY
This dinner kit makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 5 helpings
Number Of Ingredients 7
Steps:
- Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
- Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
- Meanwhile, coat sliced beef with seasoning in shallow bowl or plastic bag.
- Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add beef and peppers; cook 6 to 7 minutes, stirring occasionally, until sauce thickens.
- Top rice with beef and peppers; drizzle with Korean BBQ Sauce. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram
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