Steak and Rice Bowl with Veggies
 
Ingredients
  • 2½ cups long grain rice
  • 5 cups beef stock
  • 2 pounds beef, strips
  • 3 cups cabbage, chopped
  • ⅓ cup leeks, chopped
  • ⅓ cup sweet red bell pepper, sliced into thin strips
  • Baby Portabella Mushrooms, thinly sliced
  • 2 - 4 garlic cloves, minced
  • 2 - 3 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • sea salt or Kosher salt to taste
  • freshly ground black pepper to taste
Instructions
  1. For tender beef strips add strips of beef (I used Angus beef strips) to a large plastic zip lock bag, pour in one tablespoon of EVOO, sea salt and fresh ground black pepper. Shake bag to even coat. Open the bag slightly, using a butcher's mallet begin pounding strips of beef. Not too hard but just enough to flatten out the pieces of meat. Set aside.
  2. Prepare rice according to package directions, instead of using water I suggest using beef stock as an alternative for a more flavorful recipe.
  3. In a large skillet over medium-high heat, add two tablespoons of EVOO. When the oil is hot, pan-fry cabbage, add salt and pepper to taste. When finished remove cabbage to a large bowl.
  4. Wipe skillet clean and add one tablespoon of EVOO and quick fry leeks for three minutes, add sliced mushrooms, sweet red pepper, and minced garlic then cook it for an additional minute. Pour into bowl with cabbage.
  5. Add another tablespoon of EVOO, when oil is hot stir-fry strips of beef. Using a pair of butcher's shears cut beef into smaller portions. Cook steak according to your liking, but since the beef has been pounded thin, a few minutes per side will do.
  6. Begin adding veggie mixture the hot skillet toss to incorporate meat.
  7. Drizzle with soy and teriyaki sauce and a bit more extra virgin olive oil, add additional salt and pepper to taste.
  8. Serve.
Recipe by Saved By Grace at https://savedbygraceblog.com/steak-and-rice-bowl-with-veggies/