AuthorMike EgrieCategory, DifficultyIntermediate
Flank Steak Buddha Bowl
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 ¾ lb boneless beef flank steak
 1 tbsp reduced sodium soy sauce
 1 tbsp sesame oil
 12 oz 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.

Ingredients

 ¾ lb boneless beef flank steak
 1 tbsp reduced sodium soy sauce
 1 tbsp sesame oil
 12 oz 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

Directions

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.

Flank Steak Buddha Bowl
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