Prep Time: 15 minutes (1 hour to marinate)
Cook Time: 20 minutes

Although Fullblood Wagyu is far healthier than any commercial cut of meat you’ll find at the grocery store, you still have to get those veggies in. Thankfully, this healthy Wagyu flank steak bowl topped with our delicious fresh miso ginger green sauce is the perfect way to do that. It works well on top of white or brown rice; however, by substituting riced cauliflower, this meal becomes low-carb, keto, and paleo-friendly. It’s also completely dairy-free either way! If you’ve never used cauliflower rice before, it is just fresh cauliflower minced and cooked in place of rice in recipes. Almost all supermarkets carry cauliflower rice pre-minced in both fresh and frozen forms. You’ll save calories and carbs this way while still getting a full, hearty meal.

The vegetables in this Wagyu recipe are blanched, meaning you’ll boil them for just a couple of minutes. Then they’re rinsed in cold water to stop the cooking process. This leaves you with bright, fresh veggies that still have a crunch but aren’t raw. You’ll also preserve more of the nutrients this way. The star of this recipe is, of course, the Wagyu flank steak, which is marinated in soy and ginger and seared on a cast iron pan. For even more of a flavor punch, our signature Browsey Acres fresh miso ginger green sauce is drizzled on top of the finished bowl. This sauce is Asian-inspired, was developed specifically to bring out the uniqueness of each Wagyu beef cut, and complements the soy sauce marinade exquisitely.

Finally, the robust flank steak and veggie bowl is topped with quick pickles, which give it a special little sour kick. You can make these pickles ahead of time or as you’re cooking. Just remember the longer they pickle, the tangier they’ll be.

Make 4 servings.

Ingredients

For the Flank Steak Marinade:

• ¼ cup of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of minced fresh ginger
• 3 cloves of minced garlic
• 2 tablespoons of honey
• 3 tablespoons of rice vinegar
• Pinch of red pepper flakes (optional)

For the Quick Pickles:

• 1 cup of cucumber sliced very thin (about ½ of a cucumber)
• ¾ cup rice vinegar (white or apple cider vinegar can be used instead)
• ½ tablespoon of honey
• 1 teaspoon of salt
• Pinch of red pepper flake (optional)

For the Wagyu Flank Steak Bowl:

• 4 servings of rice, cooked per package instructions OR 4 servings of cauliflower rice, cooked as desired
• 2 pounds of Wagyu flank steak
• 1 cup of broccoli florets
• 1 cup of red bell pepper, sliced
• 1 cup of carrots, julienned
• 1 bunch green onions, sliced thin for topping
• 1 cup of Browsey Acres fresh miso ginger green sauce, drizzled over the top
• Sprinkle of sesame seeds (black or white) toasted (optional topping)

Instructions

For the Flank Steak Marinade:

Combine all ingredients and let the flank steak marinate for at least 1 hour.

For the Quick Pickles:

Heat all ingredients in a small saucepan until the salt and honey dissolve. Let cool completely and pour over cucumber in a glass bowl or jar. Let sit for at least 15 minutes. If you’re making it ahead of time, leave the jar in the refrigerator. The longer the cucumber sits in the vinegar mixture, the more “pickled” they’ll be.

For the Wagyu Flank Steak Bowl:

1. Cook the rice per package instructions.
2. While rice is cooking, take the flank steak out of the marinade and pat dry with paper towels. Sear flank steak in a cast iron skillet or grill pan on high heat for 5-6 minutes per side to preferred doneness. Let sit for 5 minutes before slicing against the grain into thin strips.
3. While rice and meat are cooking, boil a large pot of water on high heat and blanch vegetables for 2 minutes. Immediately drain and rinse with cool water to stop the cooking process. Veggies will be slightly tender but still have a crunchy bite.
4. Prepare bowls with one serving of rice and ¼ of flank steak and veggies per person. Top with quick pickles and a healthy drizzle of Browsey Acres fresh miso ginger green sauce. Sprinkle toasted sesame seeds on top, if using. Enjoy!