Kalbi Marinated Sirloin Steak and Stir Fry Greens on Rice

Recipe by Keri Stenberg

Ingredients:

• Sugar & Soy – Equal parts

• Garlic – 1 clove, chopped

• Ginger – 1 inch, chopped

• Lemon Grass – a stalk (opt)

• Chili – to taste (opt)

• Sirloin Steak – Cut into Strips

• Greens – stems trimmed, to stir-fry

• Brown Rice – 1 cup for 4 servings

• Sake or Wine – a splash

Instructions

First, thaw your grassfed sirloin ahead of time so the meat is room temperature when you begin.

Get going on the brown rice: Rinse rice and drain. Combine 2 parts water with one part rice in a saucepan. Bring to a boil, then turn heat to low and cover. Cook approximately 45 minutes or until all water is absorbed. Let stand for a few minutes, then fluff with fork and serve.

Meanwhile, marinade the steak: Equal parts sugar (agave, maple syrup, stevia) and soy (tamari, Braggs) and then a little ginger, onion, garlic, and lemon grass, if you have some. If you like it spicy, a chopped fresh chili pepper (or two) is nice. Slice the meat into portion-size strips and marinate for 30-45 minutes, either in a roasting pan or a ziplock bag.

Grill the steak meat in a very hot pan or outside on a barbecue, about 3-5 minutes each side. Sweet and delicious!

For the greens: caramelize an onion in olive oil with garlic. Add in the de-stemmed kale and put a lid on it, let it steam and wilt. Add sake or wine for some steam effect and finish with a splash of soy sauce.

Serve the steak with stir-fried greens and rice.