Lemongrass Steak Bowls
Ingredients
- ½ cup instant white rice
- 1 Tbsp chopped fresh basil
- 2 Tbsp chopped, roasted salted peanuts
- ½ lb flank steak, thinly sliced
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp dark sesame oil
- ¾ cup gluten-free beef broth
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp refrigerated lemongrass paste
- 2 tsp cornstarch
- ½ (10-oz) pkg matchstick-cut rainbow carrots (such as Bolthouse Farms; or use other matchstick-cut carrots)
Instructions
- Cook rice according to package directions. Stir in basil and nuts; keep warm.
- Season steak with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or to desired doneness.
- Stir together broth, soy sauce, garlic, lemongrass, and cornstarch; add to skillet. Bring to a boil. Cook, stirring constantly, 1 minute or until thickened.
- Spoon beef mixture over rice. Top with carrots.
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