Beef Rice Bowl Recipe

Inspired by KŌST

Time40m

Serves2

grilled flank, sautéed vegetables, spicy soy, guacamole, sesame

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Ingredients

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Protein

1 pound flank steak

Vegetables

1 medium bell pepper

1 medium zucchini

1 medium Carrot

1 medium Onion

Sauce

3 tablespoons Aged soy sauce

1 tablespoon Sriracha sauce

1 teaspoon Honey

1 teaspoon Toasted sesame oil

Guacamole

1 large Avocado

1 tablespoon ReaLime juice

1 to taste Celtic sea salt

Toppings

1 tablespoon Sesame seeds

2 stalks Green onions

Base

2 cups cooked rice

Method

Preparation

Prepare the Flank Steak

Season the flank steak with salt and pepper. Preheat the grill to medium-high heat and grill the steak for about 6-7 minutes on each side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly.

Sauté the Vegetables

While the steak is resting, slice the bell pepper, zucchini, carrot, and onion. Heat a tablespoon of oil in a pan over medium heat and add the vegetables. Sauté for about 5-7 minutes until they are tender.

Sauce Preparation

Mix the Spicy Soy Sauce

In a small bowl, whisk together the soy sauce, sriracha sauce, honey, and sesame oil. Set aside.

Guacamole Preparation

Make the Guacamole

In a bowl, mash the avocado with lime juice and salt to taste until smooth. Set aside.

Assembly

Assemble the Beef Rice Bowl

In a bowl, layer the cooked rice, sliced flank steak, sautéed vegetables, a dollop of guacamole, and drizzle with the spicy soy sauce. Garnish with sesame seeds and sliced green onions.