Korean Flank Steak

Korean Flank Steak
(recipe from thegarlicdiaries.com)

Serves: 7 servings

INGREDIENTS

• 1.5 - 2 pound flank steak, cut into thin slices
• A few tablespoons vegetable oil (amount you need will vary)
• For the marinade:
• 5 cloves finely minced garlic
• 1 tablespoon minced or grated ginger
• ¼ cup soy sauce (Tamari if gluten free)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 Asian pear OR 1 Bosc pear - peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
• 1 tablespoon brown sugar
• 1 teaspoon pepper
• 1 pinch pepper flakes
• For garnishes:
• Toasted sesame seeds
• Green onions

INSTRUCTIONS

1. Place your steak slices in a large ziplock bag (I used gallon sized)
2. Add all the marinade ingredients to the bag along with the steak
3. Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
4. When ready, heat a large skillet or wok over medium high - high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
5. Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won't brown. Cook it kind of like you do bacon slices
6. Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side - it cooks very quickly
7. When all your steak is cooked, garnish with sesame seeds and green onions and serve!

Spicy Chipotle Chickpea Burrito Bowls

Spicy Chipotle Chickpea Burrito Bowls
(recipe from thegarlicdiaries.com)

Prep time: 20 minutes

Cook time: 45 minutes

Makes: 3-4 servings

INGREDIENTS

·  2½ cups chicken stock (or veggie stock) plus 2 tablespoons

·  1 cup brown rice

·  1 15 oz can of chickpeas (garbanzo beans)

·  1 small can of chipotles in adobo sauce (should be in the Mexican section of your grocery store)

·  2 cloves of garlic, finely minced

·  1 teaspooon cumin

·  ½ teaspoon chipotle chili powder (regular chili powder works too)

·  1½ limes

·  1 avocado

·  2 tablespoons finely minced red onion

·  ¼ cup plus 2 tablespoons cilantro, chopped

·  2 ears of corn

·  Other toppings:

·  Mexican cheese blend

·  Green onions

·  Cilantro

·  Greek yogurt (or sour cream)

·  Salsa

iNSTRUCTIONS

1.     For the rice:

2.     Bring 2½ cups chicken stock (or veggie stock) to a boil

3.     Add the brown rice and bring back to boil

4.     Cover, reduce to a simmer, and simmer for 45 minutes

5.     Meanwhile, for your guacamole:

6.     In a bowl, mash together one avocado, the red onion, 2 tablespoons of cilantro, the juice from one lime, and a little salt

7.     Taste and add any extra salt you think it needs

8.     Place in the fridge until everything else is ready

9.     For the chickpeas:

10.  Remove two of the peppers from the can of chipotles, and add them into a blender with 1 tablespoon of the adobo sauce from the can and the remaining 2 tablespoons of chicken/veggie stock

11.  Blend until relatively smooth

12.  Drain your chickpeas and add them to a skillet over medium high heat with a little olive oil

13.  Add your chipotle mixture to the chickpeas along with your minced garlic, ½ teaspoon cumin, and ½ teaspoon of salt

14.  Let this cook until the chickpeas are hot and most of the liquid has absorbed into them

15.  Squeeze a little lime juice on top of the chickpeas and set aside

16.  For the corn:

17.  Leave the husks on the corn and grill them until the kernels are tender (if you don't want to grill them, you can remove the husks and boil the ears of corn, or you can use frozen corn)

18.  When the corn is done, slice off the kernels and set aside

19.  Prepare your other toppings

20.  When your rice is finished cooking, drain off any extra liquid and stir in ½ teaspoon chipotle powder, the remaining ½ teaspoon of cumin, ½ teaspoon of salt, the remaining ¼ cup of cilantro and a squeeze of lime juice

21.  To assemble, start with a base of brown rice, add the chickpeas, the guacamole, cheese, corn, green onions, cilantro, Greek yogurt, and salsa (optional)

22.  Note: if you don't like spicy food and want to make this more mild, eliminate the chipotles in adobo sauce and instead saute the chickpeas with cumin and salt to taste (and maybe some chili powder, but that will give a little spice), the 2 tablespoons of chicken stock, and a little lime juice

*This recipe is gluten free*