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story.lead_photo.caption Korean Steak Bowl (Linda Gassenheimer/TNS)

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.


Place water for noodles on to boil.

Marinate steak.

While steak marinates, Make Green Noodles and place in two bowls.

Saute steak and add to bowls.

Shopping list

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

Staples: salt and freshly ground black pepper.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on and all major podcast sites. Email her at [email protected]


Yield: 2 servings

For steak bites:

3/4 pound beef tenderloin

1/4 cup low-sodium soy sauce

1/4 cup white vinegar

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

Dash of freshly ground black pepper

2 teaspoons sesame oil

Remove 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 five minutes turning bag over during that time.

Heat oil in a wok or skillet. Remove steak and saute cubes two minutes turning them oven once. Pour marinade into skillet and continue to saute three 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.

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.


Yield: 2 servings

1/4 pound steamed Chinese noodles

1 cup fresh bean sprouts

6 cups washed, ready-to-eat spinach

2 teaspoons sesame oil

Salt and freshly ground black pepper

Bring a large saucepan half filled with water to a boil. Add the noodles and boil two minutes. Add bean sprouts and spinach and boil one minute. Drain and toss with the sesame oil and salt and pepper to taste. Divide between two dinner bowls.

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.

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