Asian beef bowl

I started having a version of this meal as my lunch everyday when I decided to mix things up from my usual big salad. The Crunchy Chili Onion and Chili Pepper spices really bring this meal to life. It’s now a favorite in our home. And I especially like it because it’s fast and easy to make.

WHAT YOU’LL NEED:

• Organic Beef Steak Strips

• Jasmine Rice cooked in bone broth (or any other rice or quinoa mix. Microwaveable is fine if you want to save time).

• Broccoli florets - Roasted

• Shaved Carrots

• Green onions

• Handful Cilantro

• Avocado

• Coconut Aminos or Soy Sauce

• Toasted Sesame Oil

• Ginger or Ginger Paste

• Crunchy Chili Onion

• Nanami Togarashi

MAKE IT:

Cook jasmine rice in bone broth instead of water, following the directions. You can also use a microwave rice package to cut time.

Chop the broccoli florets and place them on a pan, spray or toss in olive oil or avocado oil and sprinkle with salt. Roast in your oven at 400 or air fryer until crispy - usually about 10 minutes depending on how small you cut your broccoli.

Add beef steak strips to a pan set on medium high heat.

While the beef cooks, shave the carrots and cut the green onions and cilantro.

When the beef is nearly cooked through, add a drizzle of toasted sesame oil, coconut aminos or soy sauce and ginger. I don’t measure this, but I would guess 2 tbsp sesame oil, 3-4 tbsps coconut aminos and a knob of chopped fresh ginger or 2 tbsps ginger paste.

Plate the rice and beef. Add 1/4 to 1/2 fresh avocado, roasted broccoli, carrots and green onions. Top with crunchy chili onion, nanami togarashi spice, coconut aminos and a sprinkle of salt.

Enjoy!