Asian-Inspired Marinade with Grilled Steak & Air-Fried Salmon Options

In a large bowl, mix together the tamari, sesame seed oil, rice vinegar, chili crisp, and gochugaru. Grate in the garlic and ginger. Whisk everything together until well combined. You can either store the marinade in the fridge or pour it over your chosen meat (steak or salmon) to marinate for at least an hour, or overnight if possible. 

If cooking flank steak: Barbeque it on medium heat for about 7 minutes on each side. Let it rest before cutting, then cut into bite-sized pieces. 

If using salmon: Cube the salmon into about 1.5-inch pieces and air-fry at 400°F (200°C) for 10 minutes. 

Cook some bok choy and broccoli florets in the leftover marinade in a hot stainless steel pan for about 7 minutes. Serve the cooked vegetables in a bowl with the meat.