Flank Steak Buddha Bowl
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Flank Steak Buddha Bowl

Prep: 10 minutes plus standing
Cook/Roast: 15 minutes • Serves: 4

3/4 pound boneless beef flank steak
1 tablespoon reduced sodium soy sauce
1 tablespoon sesame oil
1 package (12 ounces) frozen riced cauliflower & sweet potato mix
1 cup broccoli florets
1 large red bell pepper, thinly sliced
1/4 cup dried goji berries
1/4 cup dry roasted unsalted cashews
1/4 cup frozen shelled edamame, thawed
1/4 cup 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.

5.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, 8g Sugars, 0g Added Sugars, 26g Protein

Chef Tip:
Add another layer to the bowl with fresh spinach, arugula or turnip greens.