Korean Steak Bowl

Juicy steak bites top noodles and spinach for this quick and tasty bowl dinner. Steak plays an important role in Korean cooking. Here steak cubes are coated with a garlicky sauce glaze.

Noodles are another staple. There are many noodle shops throughout the country. This noodle side dish calls for spinach, but any green vegetable — broccoli, green beans or peas — can be used.

Helpful Hints• Any type of quick-cooking steak can be used (skirt, flank, strip).• Steamed or fresh Chinese noodles can be found in the produce department. Dried noodles or angel hair pasta can be used instead.• Four crushed garlic cloves can be used instead of bottled minced garlic.• An easy way to turn steak cubes over is with tongs or two spoons.

Countdown• Place water for noodles on to boil.• Marinate steak.• While steak marinates, make Green Noodles and place in 2 bowls.• Saute steak and add to bowls.

Shopping ListTo buy: 3/4 pound beef tenderloin, 1 small bottle low-sodium soy sauce, 1 small bottle white vinegar, 1 jar minced garlic, 1 bottle Dijon mustard, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle sesame oil, 1/4 pound steamed Chinese noodles, 1 package bean sprouts, 1 package washed, ready-to-eat spinach.Staples: salt and freshly ground black pepper.

For steak bites3/4 pound beef tenderloin1/4 cup low-sodium soy sauce1/4 cup white vinegar2 teaspoons minced garlic2 teaspoons Dijon mustard1 tablespoon chopped fresh ginger or 2 teaspoons ground gingerDash of freshly ground black pepper2 teaspoons sesame oilRemove visible fat from steak and cut into 1-inch pieces. Place in a plastic bag. Add soy sauce, vinegar, garlic, mustard, ginger and black pepper. Seal the bag and gently shake to combine ingredients. Marinate 5 minutes turning bag over during that time.Heat oil in a wok or skillet. Remove steak and saute cubes 2 minutes turning them over once. Pour marinade into skillet and continue to saute 3 minutes. The sauce will reduce and thicken slightly. A meat thermometer should read 130 degrees for medium rare. Place steak and sauce over noodles in the bowls.Yield 2 servings.Per serving: 310 calories (44% from fat), 15.3 g fat (5.3 g saturated, 6 g monounsaturated), 84 mg cholesterol, 38.8 g protein, 4.7 g carbohydrates, 0.7 g fiber, 1,190 mg sodium.

1/4 pound steamed Chinese noodles1 cup fresh bean sprouts6 cups washed, ready-to-eat spinach2 teaspoons sesame oilSalt and freshly ground black pepperBring a large saucepan half filled with water to a boil. Add the noodles and boil 2 minutes. Add bean sprouts and spinach and boil 1 minute. Drain and toss with the sesame oil and salt and pepper to taste. Divide between 2 dinner bowls.Yield 2 servings.Per serving: 296 calories (23% from fat), 7.5 g fat (1.4 g saturated, 2.5 g monounsaturated), 48 mg cholesterol, 12.2 g protein, 47 g carbohydrates, 5 g fiber, 87 mg sodium.Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”