Bibimbap Power Bowl with Korean Beef, Kale, Sweet Potato and Quinoa

Serves 4

Ingredients:

Korean Beef

·      ½ cup tamari mixed with ¼ cup water

·      ½ cup rice wine vinegar

·      ½ cup brown sugar

·      1 tablespoon sriracha sauce

·      1-inch piece ginger, peeled and grated

·      2 garlic cloves, minced

·      2 tablespoons sesame oil

·      1 pound skirt steak

Sweet Potatoes

·      2 medium sweet potatoes, cut into small cubes

·      2 tablespoons extra-virgin olive oil

·      2 tablespoons white miso paste

·      Kosher salt and freshly ground pepper

Bibimbop

·      ½ bunch kale, stems removed and leaves coarsely chopped

·      Juice of 1 lime

·      Kosher salt

·      3 cups cooked quinoa

·      2 carrots, shredded

·      4 radish, thinly sliced

·      1 avocado, sliced

·      4 fried eggs

·      Toasted sesame seeds

·      Salsa of your choice

Quinoa

·      1 cup quinoa, rinsed and drained

·      ½ teaspoon kosher salt

·      1 1/2 cups water

Instructions:

1.     Marinate the Beef: In a large zip-lock bag, combine the tamari, vinegar, brown sugar, sriracha, ginger, garlic and sesame oil.  Add the steak, seal the bag, and toss well to coat.  Marinate in the fridge for at least 1 hour or overnight. 

2.   In small size pot, bring water to a boil.  Add the quinoa and salt, and stir to combine.  Reduce heat to low.  Cover pot and simmer quinoa on lowest heat until water is absorbed, approximately 18 minutes.  Remove pot from heat and let stand, covered, for 10 minutes.  Gently fluff with a fork.

3.     Make the Sweet Potatoes: Preheat the oven to 425 degrees F.  On a baking pan, toss the potatoes with the olive oil, miso, and salt and pepper to taste.  Arrange in a single layer on the pan and bake for 15 to 20 minutes, or until just golden and tender.

4.     Cook the Beef: Heat a grill or grill pan to medium-high heat.  When the grill or grill pan is smoking, add the steak and cook about 5 minutes per side for medium rare.  As the steak cooks, spoon over some of the marinade for extra flavor.  Remove the steak from the grill and let rest for at least 10 minutes, covered, then thinly slice across the grain into strips.

5.     While the steak is resting, pour the remaining marinade into a small pot, bring to a boil over high heat.  Reduce the heat to low and simmer for about 5 minutes, or until slightly thickened.

6.     Prepare the Bibimbap: Put the kale in a large bowl and add the lime juice and a good pinch of kosher salt.  Massage kale with your hands for about 1 to 2 minutes, or until the kale has broken down a bit.

7.     Divide the quinoa among four bowls and top evenly with the sliced steak and sweet potatoes.  Arrange the carrots, radishes, kale and avocado around the bowl.  Add the fried eggs and a sprinkle of the sesame seeds.  Serve with the salsa drizzled on top.