Ginger-Soy Steak Skewers
Miso-Grilled Bok Choy
Ingredients
- ¼ cup olive oil
- ¼ cup low-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 1½ Tbsp refrigerated ginger paste (or use ½ tsp ground ginger)
- 1 Tbsp lime juice
- ¼ tsp crushed red pepper
- 2 clove garlic, minced
- 1 lb skirt steak, cut into strips
- 1 Tbsp sesame seeds
Instructions
- Whisk together oil, soy sauce, vinegar, ginger, lime juice, red pepper, and garlic in a large zip-top plastic bag; add beef. Seal and marinate in refrigerator 2 to 8 hours.
- Preheat grill or grill pan to medium-high heat. Remove beef from marinade; discard marinade. Thread beef onto metal or bamboo skewers.
- Grill, covered, 2 to 4 minutes per side or to desired doneness. Sprinkle with sesame seeds.
Side Dish Ingredients
- 1½ Tbsp warm water
- 1½ Tbsp red miso paste
- 2 Tbsp olive oil
- 3 heads baby bok choy, halved lengthwise
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Whisk together water and miso paste in a small bowl; gradually whisk in oil. Brush bok choy with miso mixture.
- Grill, covered, 3 to 4 minutes per side or until bok choy is tender and charred.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
386
|
106
|
492
|
| Fat (g) | 27 | 9 | 36 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 457 | 444 | 901 |
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