1dozen redorange, and yellow mini sweet peppers, sliced in half lengthwise
3cupscooked brown rice or quinoa
Garnish with chopped red cabbagegreen onions, and water chestnuts
Instructions
Sprinkle brown sugar evenly all over the strips of steak. Allow beef to sit for 10 minutes.
In a separate bowl, stir together soy sauce, sesame oil, garlic, sugar, rice wine, and black pepper. Add beef to the soy sauce mixture and marinade for about 10 minutes.
In a skillet or wok over medium high heat, cook the steak for about 2-3 minutes until browned and no longer pink.
Place sliced halved mini bell peppers on a plate over cooked brown rice or quinoa.
Top the mini bell peppers with the cooked Korean BBQ steak.
Top with chopped red cabbage, green onions, and water chestnuts.