Pinch sea salt (TRY: Salt Sisters Brazilian Atlantic Sea Salt – Fine)
2 large carrots, grated
1 tsp rice vinegar
4 large eggs
1/2 cup kimchi
4 green onions, thinly sliced
In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add steak, seal bag and turn to coat. Marinate in refrigerator for 1 to 4 hours.
Cook rice according to package directions.
Meanwhile, fill a separate saucepan halfway with water and bring to a simmer. Add spinach and cook until wilted, 1 minute. Drain spinach in a colander, pressing to remove as much moisture as possible. In a medium bowl, toss spinach with oil and salt; set aside. In a small bowl, toss carrots with vinegar; set aside.
Heat a grill pan on medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4 to 5 minutes per side for medium rare. Transfer steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Using a serrated knife, thinly slice against the grain.
Mist a medium nonstick skillet with cooking spray and heat on medium. Cook eggs over easy, until whites are set and yolks are still runny.
Divide rice among bowls. Place steak, spinach, carrots and kimchi in small mounds over rice. Place 1 cooked egg in each bowl and sprinkle with onions.
With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 1 tbsp red chile paste.
Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.
Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust.
Bulgogi is a marinated Korean dish usually made with very thin slices of rib eye, but in our version we swap out the beef for pork tenderloin. Serve in lettuce leaves with cucumber and cooked rice, as shown here, or get creative with other toppings such as kimchi or sprouts.