Brown rice bowl with quinoa, broccoli and steak
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 22 G., saturated fats 5 G., proteins 40 G., carbohydrates 51 G., fiber 8 G., cholesterol 92 mg, sodium 902 mg, sugar 4 G.
Calories 550, total fat 22 G., saturated fats 5 G., proteins 40 G., carbohydrates 51 G., fiber 8 G., cholesterol 92 mg, sodium 902 mg, sugar 4 G.
A large bowl filled with a grain base, juicy cabbage, and slices of delicious beef steak is delicious, filling, and healthy. For the base, combine cooked brown rice with quinoa in a skillet and simmer with shredded Savoy cabbage, broccoli florets, garlic, ginger, and green onions for a delightful Asian flavor. Serve in deep bowls, garnishing each serving with sliced medium-rare sirloin steak, rubbed with a mixture of oyster sauce and dark sesame oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup oyster sauce + extra for serving
- 2 tsp. dark sesame oil
- 0.6 kg boneless sirloin steak (approximately 2 cm thick)
- 2 tablespoons of vegetable oil
- 1 package (280 g) frozen brown rice (about 2 cups)
- 1 package (220 g) frozen quinoa (about 1 cup)
- Half a small head of Savoy cabbage, chopped
- 1 large head of broccoli, cut into florets
- 4 green onions, chopped
- 2 tbsp finely chopped peeled ginger root
- 6 cloves garlic, finely chopped
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Cooking the dish according to the recipe:
- Preheat the oven to broil, placing a baking sheet under the broiler. In a small bowl, combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil; brush the steak on both sides with the mixture and sprinkle lightly with salt and black pepper. Place the steak on the hot baking sheet and broil until golden brown around the edges and a thermometer inserted into the side of the steak reads 125°F (49°C), 5 to 7 minutes. Transfer the steak to a cutting board and let rest for 10 minutes.
- Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and simmer, stirring occasionally, until the rice and quinoa have thawed and the liquid has been absorbed, about 8 minutes.
- Move the rice and quinoa to one side of the pan and add the kale and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and browned, 4 to 5 minutes. Add the green onions, ginger, and garlic; toss the vegetables with the rice and quinoa and cook until the green onions have softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
- Slice the steak thinly across the grain. Divide the quinoa rice among bowls. Top with steak slices and drizzle with oyster sauce.
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