Quick Steak and Brown Rice Veggie Bowl

Serves 4
Flank Steak Preparation
1 pound thin sliced flank steak
3 tablespoons brown sugar
¼ cup soy sauce
1 inch piece of ginger root, grated
4-5 garlic cloves, peeled and minced
⅛ cup rice wine vinegar
½ teaspoon turmeric
¼ cup olive oil
coconut oil spray

Place all ingredients in a air tight container. Shake well to fully coat the meat slices. Refrigerate for at least 4 hours.
Once done marinading bring a medium pan to medium/low heat. Make sure the pan is well oiled. I use coconut oil spray but any oil can be used. Using tongs place thin slices of meet in pan and cook. They will brown very quickly so make sure to turn frequently to not burn. Let cook 1-2 mins then remove from heat when browned. Continue to do this until all meet is cooked.

Brown Rice Preparation
Use Brown Rice Recipe found in Recipe #41. Use 2 cups brown rice instead of 3 and 1 tablespoon olive oil instead of 2 for the altered recipe.

Bowl Assembly
1 large cucumber, sliced thinly (I use a mandolin for easy even slices)
1 12 oz package sprouts
1 10 oz package matchstick cut carrots
1 or 2 fried eggs per bowl (optional)
pam spray
black sesame seeds
1 bunch scallions, chopped

Place rice on bottom of bowl. Meanwhile fry eggs sunny side up. Make sure the pan you’re using is sprayed with pam spray. Remove from heat. Add to bowl on top of rice. Add cooked meat from above, cucumbers, sprouts, carrots to bowl. Sprinkle with scallions and sesame seeds. Serve.