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Farmer's Market Vegetable Beef and Brown Rice Bowl

One Star Guiding Stars

  • Servings:

    6 (347 G) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    360 minutes

Ingredients

When the farmer's market is bursting with fresh and fascinating vegetables, fill your bag up with any veg that strikes your fancy and sub them in for the summer squash and asparagus in this recipes. This flexible dish is a delicious way to try new veggies.
1/4 cup olive oil
2 Tbsp. lemon juice
1 Tbsp. minced garlic
1 Tbsp. honey
2 tsp. thyme
2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1 lb. beef top round steak
1 1/2 cups brown rice
1 tsp. olive oil
2 cups asparagus pieces
1 med. yellow squash, halved and sliced
1 cup diced, seeded tomatoes
1 cup cooked chickpeas
1/4 cup sliced fresh basil
1/2 tsp. salt
Farmer's Market Vegetable Beef and Brown Rice Bowl

Directions

1. Combine marinade ingredients in small bowl. Place beef steak and  1/4 cup marinade in plastic bag; turn steak to coat. Close and secure bag and marinate in refrigerator (1-6 hours). Reserve remaining marinade in refrigerator for dressing.
2. Cook rice according to package directions and keep warm.
3. Remove steak from marinade and discard used marinade. Set broiler to high and place steak on the top rack on a broiler pan. Broil for medium-rare doneness, flipping once (5-6 minutes per side). Remove and keep warm.
4. While steak is cooking, heat oil in large skillet over medium-high heat. Add asparagus and squash; cook until tender (7-8 minutes). Toss with rice, tomatoes, beans, basil, salt, and remaining marinade.
5. Carve steak into thin slices and serve over rice salad.

Nutrition

Nutritional Facts
Servings 6 (347 G)
Base Nutrients
Calories 428 kcal (21%)
Calories from Fat 186 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 5 g (26%)
Cholesterol 47 mg (16%)
Sodium 451 mg (19%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 5 g (21%)
Protein 22 g (37%)
Vitamins
Vitamin A 1540 IU (4%)
Vitamin C 15 mg (17%)
Minerals
Calcium 51 mg (4%)
Iron 4 mg (22%)
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