Steak & Veggie Bowl Recipe

Marinate Steak

Pat steak dry. In a bowl combine 1 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lime juice, 2 minced garlic cloves, 1 tsp brown sugar, 1 tsp ground black pepper and 1 tsp kosher salt. Add steak and turn to coat. Marinate at room temperature for 15–30 minutes (or refrigerate up to 4 hours).

Heat a cast-iron skillet or grill over high heat until very hot (about 5 minutes). Remove steak from marinade and let excess drip off. Sear steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer for desired doneness. Let rest 5–10 minutes, then slice thinly against the grain into bite-size strips.

While steak rests, preheat a large skillet or wok over medium-high heat. Add 2 tbs olive oil and 1 minced garlic clove. Add broccoli florets and cook 2–3 minutes, then add red bell pepper, zucchini and red onion. Stir-fry 4–6 minutes until vegetables are crisp-tender and have some char. Season with 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat.

If you prefer softer vegetables, add 2–3 tbs water and cover for 1–2 minutes before uncovering and finishing in the pan.

If rice or quinoa is not warm, reheat 2 cups cooked brown rice with 1 tsp butter or olive oil and 1/4 tsp salt in a covered skillet over low heat for 3–4 minutes, or microwave covered for 1–2 minutes, fluff with a fork.

In a small bowl whisk together 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or maple syrup) and 1 tsp sriracha (optional). Taste and adjust sweetness or heat as desired.

Assemble bowls: Divide warm rice between two bowls (about 1 cup each). Top with equal portions of stir-fried vegetables and sliced steak. Drizzle sauce over each bowl (about half the sauce per bowl) and sprinkle with 2 tbs sliced green onions and 1 tsp toasted sesame seeds. Serve with lime wedges to squeeze over just before eating.

Leftovers: Store components separately (steak, vegetables, rice, sauce) in airtight containers up to 3 days. Reheat gently to preserve texture and toss with sauce when ready to serve.