Teresa's Recipes
Steak Bowl
A delicious and vibrant steak bowl featuring marinated flank steak, fluffy rice, and a colorful mix of vegetables, including added onions and zucchini for extra crunch and flavor. This dish is a perfect balance of flavors and textures, making it a satisfying meal that's both wholesome and hearty.
Ingredients
- 1 pound Flank steak
- 1/4 cup Soy sauce
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 tablespoon Brown sugar
- 2 tablespoons Rice vinegar
- 1 cup, steamed Broccoli
- 1, sliced Red bell pepper
- 1 cup, shelled Edamame
- 1, sliced Zucchini
- 2 cups Cooked rice
- 2, sliced Green onions
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons Olive oil
- 1, sliced Onion
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 15g
- Carbs: 50g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, and rice vinegar to create the marinade.
- Add the sliced flank steak to the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
- While the steak is marinating, steam the broccoli until tender, about 5-7 minutes. Set aside.
- In a skillet over medium-high heat, heat the olive oil. Remove the steak from the marinade (discard the marinade) and cook for 3-4 minutes on each side, or until cooked to your desired doneness. Let the steak rest for a few minutes before slicing it thinly.
- In the same skillet, add the sliced onion, red bell pepper, zucchini, and edamame, sautéing for about 3-4 minutes until the vegetables are heated through and the onion is softened.
- To assemble the bowl, place a scoop of cooked rice at the bottom, top with sliced steak, steamed broccoli, sautéed onion, red bell pepper, zucchini, and edamame.
- Garnish with sliced green onions and chopped cilantro before serving.