Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Produce

  • Chives 2 Tbsp

  • Button Mushroom 450 g

  • Lemon 1/2

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 2

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 2 pinches

Dry Goods

  • Long Grain Brown Rice 120 g

Pantry

  • Water 310 ml

  • Dried Seaweed 1/4 package

  • Olive Oil 4 Tbsp

  • Soy Sauce 1 Tbsp

  • Sesame Seed Oil 1 Tbsp

  • Toasted Unsalted White Sesame Seed 1 Tbsp

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Salt
    • 310 ml Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 120 g Long Grain Brown Rice
  3. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 680 g, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  4. Chop Veggies

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & mushrooms; cook for 5 minutes.

    • 450 g, halved Button Mushroom
    • 1/4 package, sliced thinly Dried Seaweed
    • 2 Tbsp, chopped Chives
    • 2 Tbsp Olive Oil
  5. Cook Mushrooms

    Add ingredients to pan with mushrooms. Cover & cook for 3 to 4 minutes.

    • 1 Tbsp Soy Sauce
    • 1 Tbsp Sesame Seed Oil
    • 120 ml Vegetable Stock
  6. Season Mushrooms

    Add ingredients to pan with mushrooms. Season with salt to taste. Stir to combine.

    • 1 Tbsp Toasted Unsalted White Sesame Seed
    • 1/2, juiced Lemon
    • 1/4 package, sliced thinly Dried Seaweed
    • 2 Tbsp, chopped Chives
    • g, to taste Salt
  7. Combine Steak and Mushrooms

    Give it a stir. Serve over Brown Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 8.0 g 39%
Unsaturated Fat 22 g  
Cholesterol 110 mg 37%
Sodium 1240 mg 50%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 3 g 11%
Sugars Total 3 g  
Protein 44 g 87%
Vitamin C 11 mg 10%
Calcium Ca 71 mg 6%
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By Innit Culinary Team