Steak Rice Bowl
| Number of portions: 1 | Prep time: 1 hour 10 minutes | Total time: 1 hour 20 minutes |
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.
| Nutrient | Per portion |
| Calories | 443 kcal |
| Protein | 32 g |
| Carbohydrates | 36 g |
| Fat | 19 g |
| Fibre | 5 g |
| Sodium | 212 mg |