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whole30 asian steak + veggie bowls

January 7, 2017

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We used to be friends with our neighbors Ashley and Brad. In fact, I would go as far as saying they were some of our best friends.

That was until they talked us into doing Whole30 with them and we got to day 4 and decided that we hated everyone and everything. Turns out, we might have had a little bit more of a sugar addiction than we realized…

But, just like they promised, we’re over the hump (HALLELUJER 🙌🏻) and actually feeling like we’ve got a little tiger blood in us!

Here’s the thing with Whole30. It takes some work. There is menu planning and meal prep and not eating the chocolate that lives in your pantry. But also, there’s sleeping well and having more energy and feeling like a badass for being able to resist bread.

Anyway, this is totally Whole30 compliant, but its something we’d eat whether we were adhering to Whole30 or not. If you’re not on Whole30 and you don’t feel like dealing with cauliflower rice or you just happen to really like regular rice better, then sub it in. You do you.

Whole30 Asian Steak + Veggie Bowls
serves 2
12 oz. flank steak
1 red or orange bell pepper, sliced into strips
2-3 heads baby bok choy
6-8 oz. shiitake mushrooms, stems removed, caps sliced
1 green onion, sliced
Black sesame seeds
Sesame sauce (see below)
Cauliflower rice (see below)

Sesame sauce:
5 tsp. coconut aminos
2 tsp. sesame oil
1 tsp. freshly grated ginger
2 cloves garlic, minced

Cauliflower rice:
1 head cauliflower
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp. ghee
salt + pepper

In a bowl, combine all of the ingredients for the sesame sauce. Set aside.

To make the cauliflower rice, remove the florets from the head of the cauliflower and place in a food processor. Pulse until they are resemble rice. In a sauté pan, cook the onions in the ghee until they begin to brown. Add the cauliflower rice and the garlic and sauté for 2-3 minutes. Season with salt + pepper.

Season the flank steak with salt and pepper and drizzle with coconut aminos on both sides. Set aside.

In a skillet, cook the bell pepper until it is softened and slightly caramelized, about 4-5 minutes over medium heat. Remove to a plate. Add the bok choy to the pan and cook for 3-4 minutes until it has wilted. Finally, add the shiitake mushrooms to the pan and cook just until they soften and brown, about 3-4 minutes.

Add the flank steak to the pan and cook for 4-5 minutes on one side. Flip and cook for 5-6 minutes on the other side, or until it reaches your desired temperature – about 135 degrees for medium rare. Remove from the pan and slice across the grain.

Fill the bottom of a bowl with the cauliflower rice, then layer the vegetables and meat. Top with the green onions, black sesame seeds, and drizzle with the sesame sauce.

3 Comments leave one →
  1. amy dunn permalink
    January 8, 2017 11:29 am

    Love this! Only you can make the Whole 30 this fabulous!

  2. Jill Bee permalink
    January 8, 2017 12:31 pm

    Thanks for suggesting Weights and Measures to Paige. We loved our meal!

  3. ljbubba permalink
    January 8, 2017 7:14 pm

    So happy that you are back posting!

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