On Sunday, Oct. 7, Healthy at H-E-B is presenting a daylong, family-friendly festival of food, fitness and fun by sponsoring Síclovía and FEASTIVÀL in partnership with the YMCA of Greater San Antonio and CULINARIA. Come join the health revolution at The Pearl! Learn more atwww.culinariasa.org
or call (210) 822.9555. Here's a recipe you'll find at the event.Seoul in a BowlKorean Ginger Slaw:
10 oz. Angel Hair Coleslaw
10 oz. Matchstick cut carrots
½ teaspoon freshly grated ginger (from Produce – tube kind)
¼ cup chopped green onion
3 tablespoons EACH: Ottavio Olive Oil and Rice vinegar
Salt & cracked black pepper to taste
Mix all ingredients together in a bowl. Cover and refrigerate for 30 minutes and up to 24 hours. This tastes great the next day. Korean Steak (Bulgogi):
1 lb. H-E-B Prime 1 Sirloin, very thinly sliced across the grain for stir fry
2 tablespoons EACH: cornstarch, roasted sesame seeds and Korean Sweet & Spicy Sauce (Annie Chun’s)
2 tablespoons EACH: Shiner Bock Oktoberfest Ale, soy sauce, and Evolution apple juice
1 teaspoon EACH: finely minced garlic and sesame oil
1 tablespoon Ottavio Olive oil
Combine all ingredients in a bowl and stir to mix. Marinate for 30-60 minutes. Heat a heavy skillet or wok to High heat. Add olive oil and drained meat mixture, then quickly stir-fry and cook constantly until meat changes color and is cooked throughout.
¼ cup dried cherries
8 oz. Shiner Bock Oktoberfest Ale
2 tablespoons Agave nectar
Garnish: 2 Tablespoons chopped candied walnuts
Bring the ale to a boil in a small sauce pan. Add Agave and dried cherries; reduce heat and simmer for 10 minutes until thickened.
To Plate: Put a haystack mound of Korean Ginger slaw in bowl, top with cooked steak. Drizzle some of the cherry/ale mixture on top, then sprinkle with the chopped walnuts.