In need of a new and healthy lunch option? This beef and veggie bento bowl is a wonderful alternative! If you haven’t caught on already through previous posts, I love throwing together a colorful protein bowl. They’re fairly simple, quick to make and have everything you need. This one particularly is packed with protein, veggies and has a ton of nutritional value to keep you well fueled throughout the day. It’s like the ultimate protein bowl with a little Japanese twist.
The flavors of the sauce used to cook the dish are divine, including ingredients such as freshly grated ginger, soy sauce and a hint of reduced sake. You can prep these the night before, or make a big batch for dinner and make a tasty lunch with the extras. This dish is satisfying, wholesome, and I am absolutely obsessed with the savory flavor combo. Give it a try and me know what you think. Share your creations with us here on the Lila’s Kitchen Facebook page!
2 tsp brown sugar
1/2 tsp toasted sesame seeds
1 tsp finely grated fresh ginger
2 Tbl soy sauce
2 Tbl water
1 1/2 Tbl sake
1/4 of a small cabbage
1 1/2 cups broccoli florets
10 oz beef, thinly sliced
1 cup cooked quinoa
3 Tbl rock salt
2 Tbl sesame seed oil for cooking
1 tsp furikake for topping (a dry Japanese seasoning, purchase a brand with no MSG)
Clean your carrots and cut into 2-3″ long pieces. With your cabbage, create long 1″ wide strips. Set aside.
In a small bowl, place your sugar, sake, soy sauce, water and fresh ginger. Mix together with a whisk until the sugar dissolves and all ingredients are combined.
Cook your quinoa per package instructions.
In a medium-sized pot fill half way with water, add in your rock salt. Bring the water to a light boil, place in your carrots. Allow carrots to cook for 2 minutes, then add in your cabbage. Cook for another 2-3 minutes. Remove the vegetables from the pot with a hand strainer or tongs and place into a colander. Run under cool water. Now, add your broccoli florets into the hot water and allow to steam for 3 minutes. Remove and run under cool water. Set aside.
Vertically line your beef strips onto a cutting board. Layer 2 strips of cabbage and 2 carrot sticks at the very end of each strip (the end closest to you). Slowly and delicately roll each strip up.
In a large pan, place your sesame seed oil and heat to medium. Place your beef wraps into the pan (end of the beef strip side down). Cook for 8-9 minutes total, turning each wrap every 2 minutes to ensure all sides are nicely browned. Add in your sake and soy sauce mixture during the last 2 minutes. Use a spoon to baste the sauce onto each wrap to help coat evenly. Remove from heat and slice in half.
In a bowl, place your cooked quinoa and top with a sprinkle of furikake. Add your steamed broccoli, top with a little sesame seed oil and dash of toasted sesame seeds. Add your beef wraps and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes