Quick and Easy Beef Rice Bowl
Serves 2
Time 25 min
Loaded with veggies, this one-dish meal is an excellent weekday dinner solution. Substitute shrimp, chicken, tempeh and/or other veggies when making this quick dish with no added fat!
Special Diets:
Ingredients
- 3 tablespoons rice vinegar
- 1 1/2 tablespoon low-sodium soy sauce
- 1 1/2 tablespoon honey
- 1/3 pound beef flank, flap, tri-tip or top-butt sirloin steak
- 1/4 pound green beans, trimmed
- 1 yellow bell pepper, sliced
- 1/2 small yellow onion, sliced
- 1/4 small head red cabbage, cored and roughly chopped
- 1 1/2 cup cooked brown rice
Method
Arrange an oven rack about 6 inches from the heat source and preheat the oven.
Arrange beef on rimmed sheet tray.
In a small bowl, whisk together vinegar, soy sauce and honey.
Brush beef all over with 1/2 tablespoon of the vinegar mixture and broil – watching closely to avoid burning – until medium-rare, 6 to 7 minutes; set aside.
Arrange vegetables on another large rimmed sheet tray, toss with 1 1/2 tablespoons of the sauce and broil, stirring halfway through and watching closely, until softened and just browned, about 5 minutes total.
Transfer rice and vegetables to two large bowls.
Thinly slice beef and arrange over the top, drizzled with remaining sauce.
Nutritional Info:
Per serving: 370 calories (35 from fat), 4g total fat, 1g saturated fat, 20mg cholesterol, 370mg sodium, 65g carbohydrates (8g dietary fiber, 22g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons rice vinegar
- 1 1/2 tablespoon low-sodium soy sauce
- 1 1/2 tablespoon honey
- 1/3 pound beef flank, flap, tri-tip or top-butt sirloin steak
- 1/4 pound green beans, trimmed
- 1 yellow bell pepper, sliced
- 1/2 small yellow onion, sliced
- 1/4 small head red cabbage, cored and roughly chopped
- 1 1/2 cup cooked brown rice