Korean BBQ MySteak with Charred Veggies
Nov 6
Written By MyForest Foods
Serves 2 | Prep 10 minutes | Cook 15 minutes | Vegan as written
A good glaze should cling to MySteak; it shouldn’t pool underneath it. Gochujang brings heat, a little sugar helps it gloss over the browned slices, and vinegar keeps the sweet part in check. You only need a spoonful or two in the skillet.
Cook the peppers and zucchini first, with enough room to pick up some char. Then lower the heat for MySteak and turn the slices often until both sides brown. Toss them briefly with the glaze and finish with scallions and sesame seeds. The result has plenty going on without turning every ingredient the same shade of sauce.
Ingredients
- 1 package (6.5 oz) MySteak, thawed if frozen
- 1 bell pepper, sliced
- 1 small zucchini, cut into thick half moons
- 2 scallions, sliced
- 1 tbsp neutral oil, divided
- 2 tbsp soy sauce or tamari
- 1 tbsp gochujang (check label for vegan ingredients)
- 2 tsp brown sugar or maple syrup
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- Sesame seeds, to finish
How to make it
- Whisk together soy sauce, gochujang, sugar, vinegar, sesame oil, and ginger. Set aside.
- Heat half the neutral oil in a large skillet over medium high heat. Add the pepper and zucchini in a single layer. Cook for 4 to 6 minutes, turning occasionally, until tender crisp with charred edges. Transfer to a plate.
- Reduce the heat to medium and add the remaining oil. Add thawed MySteak and cook, flipping often, until thoroughly heated and browned on both sides, about 5 minutes.
- Add 1 to 2 tablespoons of glaze and toss for 30 seconds, just until it clings to the slices. Divide the vegetables and MySteak between plates. Finish with scallions and sesame seeds.
Vegetarian option The recipe is vegetarian as written. Add a fried egg if you eat eggs and want a heartier bowl.
Make it yours Serving it over rice? Make a little extra glaze for the rice, but keep MySteak lightly coated so its browned edges still show.