I always get asked how I come up with my recipes. I get my inspiration from sooo many different things: restaurants, cook books, things my parents made growing up, but the most common occurrence is just making what my heart and belly wants. Tonight I wanted Asian style because I for some reason always crave that after a long weekend. Grabbed some steak at the store and made a marinade of just what sounded good to me, added some veggies and then served it with some rice. Cooking has always been so easy for me. Maybe because I love food so much or maybe it’s because I’ve been doing it since I was little. Anyway, I know most of you are just here for this recipe, but thought I’d let you know how my brain works a little bit 😂 This is the best recipe I’ve made in a while!
ASIAN STEAK BOWLS
- 1/2 lb organic, grass fed flank steak
- 3 tbsp coconut aminos (soy sauce if you’re not Whole30)
- 1 tbsp sesame oil
- 1 tsp sambal
- 2 cloves crushed garlic
- 1 tsp fresh grated ginger
- 1 tbsp honey (omit honey for Whole30)
- veggies of choice (I did shredded carrots)
- 1/4 cup fresh basil
- rice of choice
Start by marinading organic, grass fed flank steak cut into bite size pieces with coconut aminos, sesame oil, sambal, garlic, fresh grated ginger, and honey. Refrigerate for 30 minutes to an hour.
Heat sesame oil in a medium skillet over medium heat. Make sure the pan is super hot then add your steak and veggies of choice- I did shredded carrots.
The steak should cook with about 3 minutes on each side. Remove from heat and stir in fresh basil. Serve with your choice of rice!