Asian Flank Steak Bowl
Prep: 10 minutes plus standing
Cook/Roast: 15 minutes • Serves: 4
1tablespoon reduced sodium soy sauce
1tablespoon Hain Sesame Oil
1package (12 ounces) frozen riced cauliflower & sweet potato mix
1cup broccoli florets
1large red bell pepper, thinly sliced
1/4cup dried Navitas Organic Goji Berries
1/4cup dry roasted unsalted cashews
1/4cup frozen shelled Wel Pac Edamame, thawed
1/4cup Ziyad Tahini
1.Preheat oven to 350°. Rub steak with soy sauce, sesame oil and salt and pepper to taste; let stand at room temperature 15 minutes or refrigerate up to 4 hours.
2.Heat large skillet over medium-high heat; add steak and cook 5 minutes or until browned, turning once. Transfer steak to rimmed baking pan; roast 7 minutes or until internal temperature reaches 135° for medium-rare. Transfer steak to cutting board; loosely cover with foil and let stand 10 minutes.
3.In large skillet, cook riced veggies as label directs.
4.In small microwave-safe bowl, add 2 tablespoons water and broccoli; cover with damp paper towel. Heat in microwave oven 1 minute or until crisp-tender.
4.Slice steak across the grain. Divide riced veggies mixture into 4 bowls; top with bell pepper, goji berries, cashews, edamame, steak and broccoli; drizzle with tahini.
Approximate nutritional values per serving:
388 Calories, 21g Fat (5g Saturated), 49mg
Cholesterol, 226mg Sodium, 26g Carbohydrates,
5g Fiber, 26g Protein
Cooking Clues
Add another layer to the bowl with fresh spinach, arugula or turnip greens.
Dietitian’s tip:
> Use coconut aminos as a paleo, gluten-free soy sauce alternative to give your dish that unique umami flavor.