Ingredients
1 lb lean sirloin or flank steak (sliced into thin strips)
1/3 cup low-sodium soy sauce
1/4 cup unsweetened apple juice
3 tbsp brown sugar or pure maple syrup
2 cloves garlic (minced)
1 tbsp grated fresh ginger
1 tbsp toasted sesame oil
1 cup matchstick-cut carrots
2 cups packed spinach (fresh or frozen)
1/2 cup chopped scallions
2 tbsp sesame seeds (optional)
1/2 cup cooked brown rice or cauliflower rice
1 tsp vegetable oil (for pan-searing)
1 tbsp gochujang paste (optional, for heat)
Instructions
Combine soy sauce, apple juice, brown sugar, garlic, ginger, and sesame oil in a bowl for the marinade.
Marinate beef strips for 15 minutes.
Heat a large skillet over high heat and add vegetable oil.
Sauté beef until seared and lightly caramelized (3-4 minutes per side).
Remove beef and deglaze the pan with marinade, cooking until thickened.
In the same pan, stir-fry carrots and spinach until tender.
Assemble bowls with rice, grilled beef, stir-fried veggies, scallions, and sesame seeds.
Notes
Marinate overnight in the fridge for deeper flavor
Use gluten-free soy sauce for GF version
Adjust gochujang to control spiciness
Refrigerate leftovers for up to 3 days
Skip rice for lower-carb option and serve over quinoa
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Stir-fry
- Cuisine: Korean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg