Zhoug Steak Rice Bowl with Riced Cauliflower

Chef's Pick

Zhoug Steak Rice Bowl with Riced Cauliflower

  • 16 min.

  • 260 cal.

  • 2 serv.

  • Medium

Ingredients
Instructions

Cook time: 16 minutes

Heat skillet over med-high + add rice with 1 tbsp water; stir occasionally for 2 min until warm; add to bowls

Chop broccoli in 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min; add to bowls

Heat lightly oiled skillet over med-high; pat meat dry, season with salt/pep + sear 2-3 min undisturbed until browned; flip meat over + sear 2-3 min more for medium-rare (for more well done, increase cook time 1-2 min per side); add to bowls

Drizzle 1-2 tbsp sauce onto each bowl + enjoy!

Nutrition

Servings: 2

Amount per serving

260

Calories

8g

Fat

11g

Carbs

4g

Fiber

35g

Protein

1g

Sugars

Calories per serving

260

Total Fat

8g

11

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

90mg

30%

Sodium

210mg

10%

Total Carbohydrates

11g

4%

Dietary Fiber

4g

15%

Total Sugars

1g

Included 0g added sugars

0%

Protein

35g

Vitamin D

0%

Calcium

18%

Iron

23%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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