👥4 people
⏲️1h 30m
🕐15m
🍽️main meal
A fun dish with high fiber and lots of goodies.
Ingredients
- 1 cup pear juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup neutral vegetable oil, such as grapeseed
- 3 garlic cloves, finely grated
- 2 tablespoons toasted sesame oil
- 1 tablespoon finely grated ginger
- 1 teaspoon gochujang or Sriracha
- 1/4 teaspoon kosher salt
- 2 teaspoons gochujang or Sriracha
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1 1/2 lbs. Flank Steak
- 1 tablespoon neutral vegetable oil, such as grapeseed
- 1 1/2 cups thinly sliced purple cabbage
- 2 tablespoons rice wine vinegar, divided
- 1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
- 4 cups baby spinach
- 4 cups cooked grains, such as farro, quinoa, and/or brown rice
- 1/2 teaspoon kosher salt
- 6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched
- 1/2 cup kimchi, preferably daikon radish, sliced (optional)
- 4 fried eggs (optional)
- 1 scallion, thinly sliced
- 2 teaspoons toasted sesame seeds
- Gochujang or Sriracha (for serving)
Method
- Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
- Pour 1 cup of marinade into a large resealable bag or bowl; reserve the remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature for at least 1 hour.
- Heat the Egg to 450ºF direct heat with a cast iron grate. Remove steak from marinade and pat dry, discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and the remaining 1 Tbsp. vinegar in another small bowl. Let rest for at least 10 minutes.
- Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if used. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
- **Steak can be marinated 10 hours ahead; chill in a bag. Let the steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead: cover and chill.
