~Amanda~
If you’ve followed our blog for any amount of time at all, or know us very well, you have probably noticed that we do not eat or make a lot of red meat (definitely me more so than Jackie). I don’t have anything against red meat; in fact over the past few years it has been proven to be good for you to eat regularly, healthy even. However, we didn’t eat it a lot growing up, so I just don’t really ever have the craving to make or eat it. But lately my wonderful boyfriend has been nicely hinting that we need more red meat in our diets haha, so I am trying to step up my meat game, while still making ‘Amanda-Style’ recipes and I think I hit the jackpot with this one. It’s got delicious steak marinated in homemade sesame sauce with stir fried veggies served over rice and all topped with a delicious fried egg. A little bit of everything to satisfy us both!
The first step is to get the steak marinating so it’s packed with delicious flavor. The sesame sauce for the marinade is made up of tamari, rice wine vinegar, sesame oil, brown sugar, ginger, garlic, and most importantly chili paste or sauce. There are so many variations of Korean sauces and most will call for a spicy chili paste. However, I didn’t have the spicy red chili paste one of the times I made this and ended up substituting a sweet red chili sauce instead (with a little less brown sugar so it wasn’t too sweet) and I loved the flavor of that so much so that’s what I’ve been using to make this ever since, but you can do whichever your heart desires!
Once you make the sauce, you then use about half of it to marinate the steak strips. I spent about 5 minutes at the grocery store standing in front of the meat selections just trying to figure out what kind of steak to buy… I never buy steak and I had no idea there were so many options – yikes – but I ended up with a nice top sirloin after thoroughly reviewing all my options. You want to cut the steak into very thin strips so use a good, sharp knife to do so and then place the steak strips in the marinade in the refrigerator for 30 minutes up to two hours to absorb all those delicious flavors.
The final step is to cook everything – this is all done in a hot pan so it will happen very quickly so be prepared! First, I cook the peppers and cabbage in some coconut oil for a few minutes until they’re slightly cooked, but still have some bite to them, then I add in the spinach to wilt. After that, remove the veggies from the pan and set aside while you cook the steak (and eggs! Cook those in a separate pan while you’re cooking the steak). Put the steak into the pan and discard the leftover sauce. The steak will only need about 2 minutes per side to cook since it’s cut super thin. Once that’s done, add back in the veggies and remaining sauce and toss to heat everything through. To serve, fill a bowl with some rice, top with the steak and veggie mixture, then your fried egg, and some green onions. Voilà! A delicious STEAK dinner… who would have thought those words would come out of my mouth!? I hope you enjoy your first Sisters Kitchen steak recipe :).
- ⅔ cup tamari
- ¼ cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1-2 tablespoons spicy chili paste (OR sweet red chili sauce)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 pound top sirloin steak, sliced into very thin pieces
- 1-2 tablespoons coconut oil
- 2 bell peppers (red and yellow), sliced into thin strips
- 1 cup red cabbage, sliced thinly
- 2 cups spinach
- 2 eggs
- 2 green onions, sliced
- Optional: 2 cups cooked brown (or white) rice to serve your steak on top of
- Prepare the sauce by combining all the ingredients in a small bowl and whisk together with a fork.
- Place the sliced steak into a resealable bag and pour in enough dressing to coat (I used about half – save the remaining sauce for when you serve). Seal the bag and knead to make sure all the steak is coated. Refrigerate for 30 minutes to 2 hours.
- If you are serving your steak over rice, now is the time to cook your rice according to the package instructions.
- Once the steak has marinated, heat coconut oil in a large pan over medium-high heat. Add the peppers and cabbage and sauté for 3-4 minutes then toss in the spinach and cook for another 30 seconds until it’s wilted. Remove from pan and place on a plate while you cook the meat.
- Place the pan back on the heat and add in the steak (add just the steak, don’t pour in the extra sauce - discard any leftover sauce from the bag). Cook for about 1-2 minutes per side depending on how thinly you sliced it, but it will cook very quickly so be careful not to overcook it. Add the veggies back in with the steak and toss to combine the leftover sauce.
- In a small pan over medium-high heat, fry your eggs: over easy or sunny side up, however you like them.
- To serve, place the rice (if you made it) on the bottom of a bowl, top with your steak and veggie mixture, green onions, and finally the egg (and a little hot sauce of course).
