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steak brown rice bowl with steamed brussels sprouts and ginger-soy dressing

Steak & Brown Rice Bowl

ginger-soy dressing, brown rice, Brussels sprouts

STARS

Lightly season tri-tip steaks with salt and pepper, then roast without oil for pure, lean protein. Steamed brussels sprouts and brown rice balance a meal that fills your belly and fuels your body. Add a ginger, soy, and green onion dressing for an infusion of guilt-free flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Bowls

  • 1 cup brown rice
  • 1 pound brussels sprouts, trimmed and halved
  • 4 6-ounce tri-tip steaks
  • Salt and pepper

Chunky Pickled Ginger Dressing

  • 2 tablespoons pickled ginger, drained and roughly chopped
  • ¼ cup gluten-free soy sauce
  • 2 scallions, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup sesame oil
  • Salt and pepper, to taste
Directions
1
Preheat the oven to 450°F.
2
Place the rice, a pinch of salt and 2 cups of water in saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30-40 minutes.
3
Place a steamer basket in a large saucepan with 1 inch of water. Add the brussels sprouts, cover, and steam over medium-high heat until fork-tender, about 6-8 minutes. Drain. 
4
Pat the steaks dry and season liberally with salt and pepper. Place on a baking sheet and roast for 8-10 minutes, or until cooked to your desired doneness. Let the steaks rest for 5-10 minutes before dicing.
5
To make the dressing, whisk together all ingredients in a small bowl. Season to taste.
6
Divide the rice, brussels sprouts and steak between plates. Top with ginger dressing.

Steak & Brown Rice Bowl

ginger-soy dressing, brown rice, Brussels sprouts

STARS

Lightly season tri-tip steaks with salt and pepper, then roast without oil for pure, lean protein. Steamed brussels sprouts and brown rice balance a meal that fills your belly and fuels your body. Add a ginger, soy, and green onion dressing for an infusion of guilt-free flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Bowls

  • 1 cup brown rice
  • 1 pound brussels sprouts, trimmed and halved
  • 4 6-ounce tri-tip steaks
  • Salt and pepper

Chunky Pickled Ginger Dressing

  • 2 tablespoons pickled ginger, drained and roughly chopped
  • ¼ cup gluten-free soy sauce
  • 2 scallions, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup sesame oil
  • Salt and pepper, to taste

Directions

1
Preheat the oven to 450°F.
2
Place the rice, a pinch of salt and 2 cups of water in saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30-40 minutes.
3
Place a steamer basket in a large saucepan with 1 inch of water. Add the brussels sprouts, cover, and steam over medium-high heat until fork-tender, about 6-8 minutes. Drain. 
4
Pat the steaks dry and season liberally with salt and pepper. Place on a baking sheet and roast for 8-10 minutes, or until cooked to your desired doneness. Let the steaks rest for 5-10 minutes before dicing.
5
To make the dressing, whisk together all ingredients in a small bowl. Season to taste.
6
Divide the rice, brussels sprouts and steak between plates. Top with ginger dressing.