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| sheep rice bowl |
Ingredients
for 1 serving
-
¼ cup brown rice (50 g) -
1 teaspoon salt, divided -
¾ cup water (177 mL) -
4 oz flank steak, thinly sliced (113 g) - 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced lengthwise
-
1 tablespoon lime juice -
1 teaspoon onion powder -
¾ teaspoon chili powder -
½ teaspoon ground black pepper -
2 tablespoons cilantro, chopped - 1 lime, cut into wedges
Preparation
Under 30 min
- Preheat oven to 450˚F (230˚C).
- Place the rice in a sieve and rinse under cold water to remove excess starch.
- Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
- In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
- Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
- Serve steak over rice and top with cilantro and lime wedges.
- Enjoy!
