Asian Steak Bowl with Edamame
Asian Steak Bowl with Edamame
Directions
- Place oil in sauté pan and heat, add cubes of steak to pan, cook to medium.
- Add bok choy to sweat it down some. Turn off heat and add chestnuts and carrots. Toss evenly, add moonshine sauce and lightly coat all.
- Place rice in bowl and place all ingredients on top of rice. Spread Edamame over bowl. Sprinkle sesame seeds overall and serve.
Ingredients
- 4 oz bok choy
- 3 oz edamame
- 2 oz Peak Fresh Produce® Carrot(s), sliced
- 5 oz rice, brown
- 1 oz Roma® Oil, Olive
- 1 pinch sesame seeds
- 4 oz steak, cubed
- 2 oz water chestnuts
- 1 oz West Creek® BBQ Sauce, Moonshine
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
