Ingredients
1
1 servings
- •¼ cup brown rice
- •1 teaspoon salt, divided
- •¾ cup water
- •4 oz flank steak, thinly sliced
- •1 small red onion, thinly sliced
- •1 red bell pepper, thinly sliced lengthwise
- •1 tablespoon lime juice
- •1 teaspoon onion powder
- •¾ teaspoon chili powder
- •½ teaspoon ground black pepper
- •2 tablespoons fresh cilantro, chopped
- •1 lime, cut into wedges
Instructions
- Preheat oven to 450˚F (230˚C).
- Place the rice in a sieve and rinse under cold water to remove excess starch.
- Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
- In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
- Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
- Serve steak over rice and top with cilantro and lime wedges.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 590
- Carbohydrate: 86g
- Fat: 11g
- Fiber: 10g
- Protein: 40g
- Sugar: 17g
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