Description
This hearty beef and veggie bowl combines garlicky mushrooms, colorful vegetables, and juicy marinated steak over fluffy rice. High in protein and perfect for meal prep or post-workout meals.
Ingredients
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1 lb flank or sirloin steak, thinly sliced
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1 cup dry rice (white, jasmine, or brown)
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8 oz mushrooms, sliced
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2 cups broccoli florets
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1 bell pepper, sliced
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3 garlic cloves, minced
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3 tbsp low-sodium soy sauce or tamari
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1 tbsp rice vinegar or lime juice
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1 tbsp sesame oil
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1 tsp honey or maple syrup
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2 tbsp olive oil (for cooking)
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Optional: sesame seeds, green onions, chili oil
Instructions
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Cook rice and keep warm.
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Mix marinade and toss with steak. Rest for 20 minutes.
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Sauté mushrooms with garlic until browned. Remove and set aside.
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Stir-fry broccoli and bell pepper until crisp-tender.
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Sear marinated steak slices in hot skillet until browned.
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Assemble bowls with rice, mushrooms, veggies, and steak. Garnish and serve.
Notes
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Use tofu or tempeh for a vegetarian version.
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Store leftovers in meal prep containers for up to 4 days.
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Add chili flakes or sriracha for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes