Gut Healthy Steak Edamame Bowl

Tamari marinated steak with a sesame radish and edamame salad served over warm rice

This bowl is one of my favorites weeknight dinners. It’s packed with gut and hormone-healthy ingredients like kimchi and miso which are filled with probiotics. The salad is light, fresh, and crunchy and gets a decent amount of protein from the edamame. I like to grill the steak but you can also do this in a cast iron pan, which will keep a little more flavor from the steak marinade.

If you want to do some prep at the beginning of the week you can make the steak marinade and store the steak in a ziploc bag in the marinade in the fridge. I know there’s lots of discourse surrounding whether or not rice is safe to keep in the fridge and eat throughout the week. If you’re worried about bacteria in prepped rice just mix your rice with a little splash of rice wine vinegar and a pinch of salt. This will prevent bacteria growth and preserve your rice for a few days, it’s how sushi chefs can keep rice in a warmer for hours and it’s still safe to eat!

In culinary school we’re currently in our Asia unit and this bowl is very inspired by that. It’s also free to everyone this week but as always your support is greatly appreciated. Hope you enjoy!

Weeknight Kimchi Steak Bowl

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Ingredients

For the Base

• 2 cups white rice

• 3 cups water

For the steak marinade

• ½ cup tamari

• ½ cup sesame oil

• ½ rice wine vinegar

• 1 tbs sea salt

• 1 tsp sugar

• 1 nub grated ginger

• 1 clove of grated garlic

• 1.5 lbs flank steak

For the salad

• 1 carrot shredded

• 1 bunch of radishes

• 1 big cucumber

• 1 avocado

• 1 bunch green onions

• 1 bunch cilantro

• 10 oz of edamame (1 bag

• ¼ cup rice vinegar

• Juice of 1 lime

• 1 tbs light miso paste

• Pinch of gocugaru

• 3 tbs avocado oil

• 2 tbs sesame oil

• Pinch of sea salt

• 2 tsp Fresh grated ginger

• Kimchi

Instructions

1. In a medium bowl, whisk together the tamari, sesame oil, rice wine vinegar, sugar, grated ginger, and grated garlic.

2. Add the flank steak to the bowl and poke it with a fork to allow the marinade to penetrate. Cover and refrigerate for at least 1 hour, and up to overnight

3. Heat the grill to hot and cook the steak for about 5 minutes on each side. Remove from the grill or pan and let rest.

4. In a small saucepan, combine the 3 cups of water and 2 cups of white rice.

5. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 30 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

6. While the steak is marinating, prepare the salad ingredients:

   1. Slice the cucumber, radishes, and carrot using a mandoline.

   2. Slice the green onions and chop the cilantro.

   3. Cube the avocado.

7. In a large bowl, combine the cucumber, radishes, carrot, green onion, cilantro, and cooked edamame.

8. In a small container, to make the dressing mix the miso paste, gochugaru, avocado oil, sesame oil, lime juice, sea salt and ginger.

9. Pour the dressing over the salad mixture and toss till thoroughly mixed.

10. Once the steak is fully rested, cut into bite-sized pieces.

11. To assemble the bowl lay down a base of your cooked rice. Top with the salad on side, a little bit of kimchi, and the steak.

The macros for the recipe are based on this yielding four servings but does not include the marinade ingredients since most of it will be left in the bowl.