Fresh, delicious, and low carb! These Korean-inspired bowls are packed with protein and multiple servings of vegetables. If you’re watching saturated fat, try replacing the beef with extra-firm tofu to make it even more heart healthy.
1 lb. boneless top sirloin or London broil, sliced thinly (Tip: Place the meat in the freezer until just slightly frozen to make it easier to slice.)
½ cup coarsely chopped onion
¼ cup honey, divided
¼ cup water, divided
2 tablespoons reduced-sodium soy sauce
2 tablespoons toasted sesame oil, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, halved
1 cup each of shredded carrot, shredded cabbage, lightly steamed broccoli, thinly sliced cucumber (Tip: Use bagged precut vegetables to save time.)
Chopped cilantro or Thai basil to taste
Sriracha or other hot sauce to taste
Trim all visible fat from the meat. Cut into thin slices and place into a zip-top bag.
For the marinade: In a blender or food processor, puree onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Pour marinade into the bag, seal it, and turn to coat the meat. Allow to marinate in the refrigerator 4 to 6 hours or overnight, turning bag occasionally.
Drain meat and discard marinade. Heat a nonstick skillet over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
To assemble, create a “base” of cabbage in the bottom of 4 shallow bowls. Divide meat and remaining vegetables among the bowls, keeping ingredients in separate piles.
In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and (optional) Sriracha sauce. Top servings with honey mixture and, if desired, additional cilantro or basil.