Explore the tantalizing flavors of Korea with bold kimchi and a blend of crunchy veggies and lean New York Strip Steak.

  • 25 minutes
  • Makes 4 servings
  • Entrée

Bowls with Balance - Korean


  • 2 beef Strip Steaks Boneless, cut 1 inch (about 8 ounces each)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 cups cooked brown rice
  • 4 cups assorted vegetables, such as shredded or thinly sliced red or green cabbage, shredded carrots, broccoli florets, sliced cucumber, all cut into bite-sized pieces
  • 2/3 cup coarsely chopped kimchi
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon toasted sesame seeds


  1. Place steaks on grid over medium, ash-covered coals.  Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  2. Meanwhile, to prepare dressing, whisk together soy sauce and sesame oil in small bowl; set aside.

  3. To serve, divide rice evenly among four bowls. Top rice with vegetables and kimchi.

  4. Carve steaks into thin strips; divide evenly among bowls. Drizzle with dressing. Garnish with green onions and sesame seeds.

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