Beef and Veggie Rice Bowls

Slightly adapted from this recipe.

Ingredients

• 1 Tbsp cooking fat
• 1 head Broccoli, chopped
• 1 Red Bell Pepper, thinly sliced
• 1 cup Cabbage, thinly sliced
• 3 Carrots, finely chopped
• 2 cup Mushrooms, sliced, loosely packed
• 1 Tbsp Ginger Root, minced
• 2 cloves Garlic, minced
• 1/3 cup Soy Sauce
• 1/2 tsp Salt
• 1 tsp Black Pepper
• Rice, cooked
• 1 Green Onion, thinly sliced
• 2 lb Flank Steak, thinly sliced
• Sesame Oil, optional

Process

1. Begin cooking the rice.
2. Grill the flank steak, on low heat, for 5 minutes. Then set aside.
3. Melt the fat in a large skillet, then add broccoli and pepper, sautéing for 5 minutes.
4. Add cabbage and carrots to skillet, and sauté for 3 more minutes.
5. Add mushrooms, ginger, and garlic, and continue to sauté until mushrooms are soft.
6. Pour soy sauce over vegetables, season with salt and pepper, and sauté 3 more minutes.
7. Thinly slice flank steak.
8. Add flank steak and green onion to skillet, turn the heat off, and season with a splash of sesame oil if desired for flavor.
9. Place over rice to serve.