Brothy Steak and Rice Bowls
Ingredients
For the broth
- 2 tsp avocado oil
- 1 clove garlic minced
- 1 tbsp coconut aminos
- 2 cups beef broth
- Salt and pepper
For the vegetables
- 2 tsp avocado oil
- 1 medium carrot shredded
- 1 head baby bok choy end removed
- Salt and pepper
- 2 tsp coconut aminos
For the steak
- 2 tbsp avocado oil
- 12 oz sirloin steak
- salt and pepper
- 1 clove garlic grated
- 2 tsp ginger minced
- 1 tbsp coconut aminos
To serve
- 2 cups cooked white rice
- Green onion chopped
Instructions
- To cook the broth, add the avocado oil to a pot set to low heat. Add the garlic and ginger and saute for 2 minutes. Add the broth, lime juice, coconut aminos, and salt and pepper. Simmer covered on low heat for at 25-30 minutes. The broth should be warm and flavorful!
- To cook the vegetables, heat the avocado oil over medium-low heat. Add the carrots and bok choy leaves and saute for 4-5 minutes or until tender. Add coconut aminos and toss to coat. Lightly season with salt and pepper and set aside.
- To cook the steak, season well on both sides with salt and pepper. Clean out the pan and heat the avocado oil over medium heat. Once the oil is shimmering, add the steak to the pan along with the garlic clove. Sear the steak for 4 minutes on so or until a crust forms. Use tongs to rub the garlic on one side of the steak before flipping. Flip and allow to cook for another 3-4 minutes on the other side, repeating rubbing the garlic. Cook to around 135-140 F for med-rare steak.
- Reduce the heat and add the minced ginger to the pan. Saute for another minute before deglazing the pan with coconut aminos and rotating the steak to coat. Remove from the pan.
- Allow the steak to rest for 5 minutes before slicing thin.
- Serve the bowls by diving the rice, vegetables and steak between two bowls. Pour the broth over the bowls and top with green onion.
Set the steak out on the counter for 20 minutes while the broth cooks
The amount of time that you cook your steak will vary depending on the thickness and your desired doneness. Be sure to use a meat thermomentor for acruateness!
Nutrition
Calories: 701kcal | Carbohydrates: 54g | Protein: 45g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 104mg | Sodium: 1502mg | Potassium: 885mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7610IU | Vitamin C: 28mg | Calcium: 156mg | Iron: 4mg