Teriyaki Beef Rice Bowls
Colorful, Vibrant, Healthy Bowls for Spring 🌸
Last weekend my husband went racing (he has a Camaro that he legally races on road tracks) and I sat down and made a list of how I could make some changes to make my life a little bit easier. These were the smallest things that irritate me, like too much mud in backyard that keeps getting tracked in, and getting a lawn guy to more difficult ones, like my psycho dog.
Obviously, we’re not getting rid of the dog, but let me just tell you. My husband took the dog to work with him Monday through Thursday of this week and it was the most productive week of my life. Dog is happier, I’m happier and everything is great, until dad decides he’s too stressed with the dog at work. I’m thinking this will happen by next Tuesday, haha!
I’m not trying to point fingers, but the dog is the problem. He’s lucky he’s cute. One year old Chocolate Labradors, especially boys, are a real struggle. He’s super sweet too, but only 10% of the time.
Oh and I’ve found my chickens a new home. Millennials have romanticized chickens and the truth is-they’re dirty and they stink. I don’t eat that many eggs and their coop has brought me more work and a lot of Summer flies.
One of them wants to claw my eyeballs out and one is obsessed with me to the point I step on it when I walk. I’m taking them to a mini farm this weekend where they can live their best life with other chicken friends, pigs, and maybe even a little Pony.
I’ll probably miss them a bit.
This week I worked on getting you the best recipe for Teriyaki Beef bowls and I’ve got it! I used skirt steak, which is a pretty inexpensive cut of meat, and sliced it ultra thin, almost shaved. Then, the steak is marinated in a soy sauce and olive oil combo on the countertop for just 30 minutes. Because the steak is so thin, the marinade soaks right into the meat and tenderizes it.
The steak sears in the skillet in just minutes and is tossed in a sticky homemade teriyaki sauce and served over rice with lots of raw fresh veggies. You could also serve it with steamed veggies, like broccoli or carrots, which would be so good too.
This one is great for Spring and Summer with all the pops of color!
The Video
More Asian Inspired Recipes You Will Love:
Teriyaki Ground Chicken Lettuce Wraps
That’s it for this week! Next week I’m planning on more Easter-ish recipes. Happy St. Patricks Day, wear green, and don’t forget to make this Guinness Shepherds Pie.
I’m off to the chiropractor to fix my technology neck and I’m planning on stopping at Whole Foods on the way home. I think oysters are on sale Friday and I might pair them with some homemade pizzas tonight. That sounds like a weird, but delicious combination.
Happy Cooking!