BEEF AND RICED BROCCOLI BOWL
All the flavor you love in that popular Chinese takeout dish but without all the carbs.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
- Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
- Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
- Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
- Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 20.7 g, Cholesterol 100.1 mg, Fat 25.4 g, Fiber 3.7 g, Protein 36.6 g, SaturatedFat 9.9 g, Sodium 2391.4 mg, Sugar 8.6 g
GRILLED STEAK AND BROCCOLI GRAIN BOWL
Try my delicious grilled steak and broccoli salad with blue cheese dressing and brown rice. This healthy grain bowl is full of big flavors for an easy summer dinner.
Provided by justalittlebitofbacon
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Cook rice according to package directions in salted water. When done fluff up and let cool a bit. Use the rice either warm or room temperature.
- Heat a grill on high until fully hot. Toss broccoli with olive oil and some salt and spread it out in a grilling basket. Grill covered, stirring occasionally, until crisp tender and somewhat blackened. Adjust the heat to keep the grill at about 400F. Set aside to cool.
- Sprinkle the skirt steak with salt and pepper. Grill on high, uncovered, 5 minutes per side or until ~150F and a bit pink in the middle. Move steak to a cutting board and slice thinly.
- Mix together all the dressing ingredients until fully combined.
- Make dinner bowls with rice, broccoli, steak, tomatoes, and scallions. Top with dressing and serve.
Nutrition Facts : Calories 675 kcal, ServingSize 1 serving
GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO
Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Provided by Anna Stockwell
Categories Steak Corn Grains Cheese Feta Green Onion/Scallion Lime Juice Avocado Grill Dinner Summer Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
- Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
- Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
- Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
- Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.
PORK AND BROCCOLI GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
- Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
- While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
- Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Nutrition Facts : Calories 420, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 64 milligrams, Sodium 447 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 30 grams, Sugar 7 grams
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING
This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories lunch, weeknight, grains and rice, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
- In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
- In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
- Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.
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