Korean BBQ Beef with Kimchi Slaw and Quinoa

Step 1: Prepare the Beef Marinade

In a large bowl, combine the soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the beef slices and toss to coat. Cover and refrigerate for at least 30 minutes.

• 0.25 cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 pounds beef flank steak (thinly sliced)

Step 2: Make the Kimchi Slaw

In a large bowl, combine the shredded cabbage, julienned carrots, sliced green onions, rice vinegar, gochujang, and sesame seeds. Toss to coat and set aside.

• 1 small head green cabbage (finely shredded)
• 2 carrots (peeled and julienned)
• 2 green onions (thinly sliced)
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang
• 1 teaspoon sesame seeds

Step 3: Cook the Quinoa

Bring 1 cup of quinoa and 2 cups of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender.

• 1 cup quinoa
• 2 cups water

Step 4: Cook the Korean BBQ Beef

Heat a large skillet or grill pan over high heat. Add the marinated beef slices and cook for 2-3 minutes per side until browned and cooked through.

• Marinated beef from step 1

Step 5: Assemble the Dish

Divide the cooked quinoa, Korean BBQ beef, and kimchi slaw evenly among 4 plates. Top each plate with a dollop of greek yogurt.

• 1 cup cooked quinoa
• Korean BBQ beef from step 4
• Kimchi slaw from step 2
• 0.5 cup plain greek yogurt