Gassenheimer

Korean Grilled Beef with Green Rice

CORRESPONDENTJuly 13, 2011 

Steak plays an important role in Korean cooking, unlike in other Asian cuisines. Invading Mongols took beef to Korea in the Middle Ages. Rice cooked with spinach and bean sprouts is another Korean staple. I have adapted these recipes to showcase the intriguing flavors of Korean cooking while reducing preparation time.

Brown rice takes about 45 minutes to cook. There are several brands of quick-cooking brown rice available. Their cooking time ranges from 10 minutes to 30 minutes. I find the 30-minute rice has more flavor, but any quick-cooking rice will work for this dinner.

Helpful hints

You can use flank, strip or sirloin steak.

This beef works well on an outdoor or stove-top grill, or you can broil it.

Most washed, ready-to-eat spinach is sold in 10-ounce bags. Use half a bag.

Countdown

Marinate the beef.

Prepare the barbecue grill or heat a gas grill.

Make rice.

Grill the meat.

Shopping list

Here are the ingredients you'll need:

To buy: 1 small bunch scallions; 1 package washed, ready-to-eat fresh spinach; 1 package fresh bean sprouts; 3/4 pound skirt steak; 1 small bottle lite soy sauce; and 1 small bottle sesame oil.

Staples: White vinegar, garlic, Dijon mustard, quick-cooking brown rice, salt, black peppercorns.

From "Mix'n'Match Meals in Minutes for People with Diabetes" by Linda Gassenheimer, published by the American Diabetes Association.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service