Spicy Garlic Steak
Spicy gochujang-glazed steak bites served over egg fried rice with a yogurt drizzle.
Nutrition
per 1 serving584
Calories
63g
Protein
40g
Carbs
14g
Fat
Ingredients
| 250 g | Sirloin/rump, trimmed & cut into 2-3 cm cubes | |
| 1.5 tbsp | 23 ml | Cornstarch |
| 4 | Garlic cloves, minced | |
| 1.5 tbsp | 23 ml | Soy sauce |
| 1 tbsp | 15 ml | Rice vinegar or lime juice |
| 1-2 tbsp | 15–30 ml | Gochujang or sriracha |
| — | Salt & pepper | |
| — | Sugar | |
| 400 g | Cooked day-old rice | |
| 1 cup | 240 ml | Mixed veg |
| 2 | Eggs, lightly beaten | |
| 2 tsp | 10 ml | Sesame oil |
| 2 tbsp | 30 ml | Low-sodium soy sauce |
| 120 g | Fat-free Greek yogurt | |
| — | Scallions | |
| — | Sesame seeds |
Instructions
- Toss cubes with soy, vinegar, gochujang/sriracha, garlic, sugar, salt/pepper; sprinkle cornstarch and coat.
- Heat a large skillet on high with oil. Sear steak in a single layer 90 sec, flip 60-90 sec more. Remove to a warm plate.
- In the same pan add sesame oil. Scramble eggs, then add veg and rice; stir-fry 2-3 min. Splash in soy and toss until hot and lightly toasted.
- Mound steak over the rice. Whisk the drizzle ingredients and zigzag over the top. Finish with scallions and sesame seeds.