Beef / Pork

Korean BBQ Flank Steak on Hot and Sour Slaw Salad takes several minutes to prepare.

Korean BBQ Flank Steak on Hot and Sour Slaw Salad takes several minutes to cook.

Korean BBQ Flank Steak on Hot and Sour Slaw Salad makes 6 servings.

The ingredients for Korean BBQ Flank Steak on Hot and Sour Slaw Salad are:

1 tbsp steak seasoning
1/4 cup low sodium soy sauce
2 tbsp agave (divided)
2 tsp red pepper flakes (divided)
4 garlic cloves, minced (divided)
2 tsp dark seasame oil
2 scallions, finely chopped
cooking spray
2 lbs flank steak
1 lb bok choy trimmed and shredded with a knife
1 red bell pepper, thinly sliced
salt
1 cup sauerkraut

Here is how you make Korean BBQ Flank Steak on Hot and Sour Slaw Salad:

1. Combine grill seasoning, soy sauce, 1 tbsp of agave, 1 tsp red pepper flakes, 2 cloves of garlic, seasame oil, and scallions. Coat the flank steak and allow to marinade for a few hours. 2. Preheat the grill to medium high. Add the meat and cook for 5 minutes on each side for medium rare, 7 minutes on each side for medium well. 3. While the meat is sitting, heat a skillet over high heat. Spray with cooking spray and then add the cabbage and red pepper. Season with salt and stir-fry for 2-3 minutes. Add a drizzle of agave, a pinch of red pepper flakes, and the remaining garlic cloves. Toss to combine with the cabbage. Add sauerkraut and mix in. Heating it through for 1 minute or so. Remove from heat. 4. Thinly slice the meat. Pile up the slaw and top with the steak and serve. Number of Servings: 6Recipe submitted by SparkPeople user JDADDIONE.

The nutritional information for Korean BBQ Flank Steak on Hot and Sour Slaw Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 339.8

• Total Fat: 17.6 g
• Cholesterol: 75.6 mg
• Sodium: 698.0 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 1.2 g
• Protein: 34.0 g

Korean BBQ Flank Steak on Hot and Sour Slaw Salad is Asian cuisine.