Steak Rice Bowl 

Ingredients

• 3 oz (85 g) raw eye of round steak
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 2 medium button mushrooms, thinly sliced
• ¼ cup (60 mL) no sodium added beef broth
• 1 tsp (5 mL) unseasoned rice wine vinegar
• ¼ tsp red bell pepper flakes
• 2 tsp (10 mL) canola oil, divided
• 1 cup fresh spinach
• ½ cup brown rice, cooked
• 1 large egg
• 1 small carrot, grated
• ¼ small cucumber, thinly sliced into matchsticks
• 1 medium green onion, thinly sliced

Directions

• Add steak, garlic, ginger, mushrooms, beef broth, rice wine vinegar, and red bell pepper flakes to a food storage bag and seal.
• Mix ingredients in the bag and allow to marinate in the fridge for at least one hour or leave overnight.
• When ready to cook, heat 1 tsp oil in a medium skillet over a medium-high heat.
• Remove the steak from the marinade and cook for 3-4 minutes per side for medium rare or as desired; set aside to rest.
• Add the mushrooms and remaining marinade to the skillet; cook for 3-5 minutes or until softened.
• When mushrooms have cooked, add the spinach and stir until the spinach is wilted.
• Add the rice to a bowl and pour the mushrooms, spinach, and sauce over one section of the rice.
• In the same pan, heat the remaining tsp of oil over medium heat and fry the egg until the whites are set and the yolk is cooked to your liking.
• Slice steak very thinly against the grain.
• Place the steak, carrots, and cucumber on different sections of the rice.
• Top with egg and garnish with green onion.