You guys, I have been SO excited to share my household favorite, DIY Buddha Bowls + my favorite recipe for marinating steak. It is so so good!
I can’t even describe the level of deliciousness going on here. To give you an idea as to how delicious, I will say, I would rather eat these steak bowls at home while my kids fling food all over the walls than go out to eat at a fancy restaurant. That’s how good!!
So marinating does takes a little prep work, but it is worth it in the end. You can do it on a Sunday afternoon or if you have a few minutes during nap time and it makes cooking dinner a breeze!
Honestly, I don’t know how anyone eats healthy without a little meal prepping. Whether it’s marinating steaks, putting foil over some sweet potatoes and popping them in the oven or pre- chopping some veggies, on any given day it’s the only way I get a healthy, quick family dinner on the table.
Anyways, I digress.
The awesome thing about buddah bowls is you can add any combination of veggies you like. I almost always use broccoli, steak and avocado but this time I decided to try sweet potatoes crisps instead. My husband and I love mushrooms but my son hates them so I let him pick what veggie combination he wants in his own bowl.
So here’s the deal.
- Buy some grass fed skirt steak (I buy about 1 lb to 1 + 1/2 lbs)
- Cut the strips into four.
- Sprinkle them with salt and pepper.
- Use a knife to make some small inscisions down each side (to help Marinade penetrate more deeply) Run along with the striations in the Steak.
- Marinate these in a zip-lock bag overnight or for a full day or two.
3 cloves minced garlic
1 tsp something acidic (vinegar or a red wine)
1 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tbsp Worcester sauce
1 + 1/2 tbsp olive oil
1 tsp salt & pepper
1 tsp garlic salt
1 tsp onion powder
1 tbsp honey or agave
salt + pepper
For the Buddha Bowls
- 1 to 1 + 1/2 lb grass-fed skirt steak
- 1 cup rice
- 1 bunch organic broccoli
- avocados, mushrooms, sweet potatoes (depending on preference of veggies)
- sesame seeds
- 1 tsp organic butter (optional)
- organic mayo + sriracha (optional)
- Prepare rice. (Boil 2 cups water. Add 1 cup rice. Cover on low heat for 20 minutes.)
- Boil some water in another pot and add broccoli. Lower heat to a medium high setting and cook for about 5-6 minutes.
- Prepare and cut any other veggies you would like. Slice avocados, brown some mushrooms, boil some eggs, etc. I put sliced sweet potatoes in the toaster oven for about 10 minutes each side to make these sweet potato crisps.
- While rice is still cooking on low, make the steak.
- Add EVOO to pan over medium high heat. Add strips of steak and lower heat down to a 3 and cook on each side for about 7-8 minutes. You'll know its ready when it is just a tiny bit pink inside.
- Cut steak into strips or cubes (matter of preference)
- Place them in individual bowls over rice.
- When broccoli is finished, you can add a little butter and salt for seasoning.
- Assemble all your veggies
- Sprinkle sesame seeds + sriracha mayo if you like it spicy!** I mix organic mayo + sriracha to make it.