Marinating the beef ensures it is tender and juicy. Paired with an Asian-inspired sauce, brown rice, and fresh vegetables, this bowl is full of flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
4 hrs 40 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.

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  • To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.

  • Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat 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, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow 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 Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.

Tips

Tips: Partially freeze the meat for easier slicing.

To cook rice, in a medium saucepan bring 2/3 cup water and 1/3 cup uncooked long grain brown rice to boiling; reduce heat. Simmer, covered, 35 to 45 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts

397 calories; protein 29.9g; carbohydrates 42.8g; dietary fiber 3.4g; sugars 22.5g; fat 12.8g; saturated fat 2.7g; cholesterol 77.1mg; vitamin a iu 5535.5IU; vitamin c 30.2mg; folate 32.8mcg; calcium 52.9mg; iron 3.4mg; magnesium 72.3mg; potassium 752.8mg; sodium 434.5mg.
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