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Flank Steak Buddha Bowl


Flank Steak Buddha Bowl

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4


  • ¾ pound boneless beef flank steak
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp sesame oil
  • 1 package (12 ounces) frozen riced cauliflower & sweet potato mix
  • 1 cup broccoli florets
  • 1 large red bell pepper, thinly sliced
  • ¼ cup dried goji berries
  • ¼ cup dry roasted unsalted cashews
  • ¼ cup frozen shelled edamame, thawed
  • ¼ 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.

Per serving: 388 Calories, 21g Fat (5g Saturated), 49mg Cholesterol, 226mg Sodium, 26g Carbohydrates, 5g Fiber, 8g Sugars, 0g Added Sugars, 26g Protein

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