bowls of goodness

Each dish holds a nutritious, well-rounded meal. And the colorful bowls make serving easy.

Bulgogi Beef and Vegetable Bowls

Barbecued Pulled Pork Bowls

Chicken Meatball Noodle Bowl

Chicken and Chickpea Buddha Bowls

Burrito Bowls

Cuban Chicken and Black Bean Bowls

Shrimp and Rice Bowls

Korean Ahi Poke Bowl

Bulgogi Beef and Vegetable Bowls

43g CARB

Serves 4

Hands On 35 min.

Total 4 hr. 35 min.

• 1 lb. boneless beef sirloin steak, cut 1 inch thick
• ½ cup coarsely chopped onion
• ¼ cup honey
• ¼ cup water
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. toasted sesame oil
• 1 Tbsp. finely chopped fresh ginger
• 4 cloves garlic, halved
• Nonstick cooking spray
• 1⅓ cups cooked brown rice
• 1 cup coarsely shredded carrots
• 1 cup finely shredded red cabbage
• ¾ cup cooked small broccoli florets
• ½ cup coarsely shredded cucumber
• ¼ cup snipped fresh cilantro or mint
• 1 to 2 tsp. sriracha sauce
• ½ cup kimchi (optional)

1. Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, 2 Tbsp. each of the honey and water, the soy sauce, 1 Tbsp. of the sesame oil, the ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.

2. Drain meat, discarding marinade. Coat an extra-large wok or 12-inch nonstick skillet with cooking spray; heat over medium-high. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.

3. To assemble, divide meat and the next five ingredients (through cucumber) among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 Tbsp. each honey and water, the remaining 1 Tbsp. sesame oil, the cilantro, and sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.

Tip Partially freeze the meat for easier slicing.

PER SERVING (1 bowl each) cal 397, fat 13 g (3 g sat. fat), chol 77 mg, sodium 435 mg, carb 43 g (3 g fiber, 23 g sugars), pro 30 g

GLOBAL

This Korean dish is typically made with grilled marinated beef or pork. For home preparation, a wok or skillet works equally well.