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Flank Steak Buddha Bowl

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Flank Steak Buddha Bowl

 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

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.


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.


In large skillet, cook riced veggies as label directs.


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.


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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 388
% Daily Value *
Total Fat 21g33%

Saturated Fat 5g25%
Cholesterol 49mg17%
Sodium 226mg10%
Total Carbohydrate 26g9%

Dietary Fiber 5g20%
Sugars 8g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.