I have been planning on doing this recipe for weeks, maybe even months. Finally I took the time to whip this delicious meal up and then sit down to share it with you.
A few months ago Rock and I had an event to go to and being the pregnant lady that I was, I wanted dinner ASAP. We happened to be right next to a Noodles and Co. and decided to find something fast and healthy there. I was thrilled when I saw that they had new “Power Bowls” that did not include any noodles and rang in at around 350 calories for an entire meal. I ordered one of these bowls and was a bit apprehensive. I assumed that there would be very little food for that calorie count and likely very little taste.
Was I ever surprised! It was such a simple concept and also incredibly delicious. Rock and I both agreed that we needed to try and recreate the recipe. And then I stopped cooking all summer!
I whipped this up the other night in just about 10-15 minutes, which is perfect because I had a howling dog and a crying baby on my hands. We both loved the results and agreed that this would be an excellent option as a winter salad because many of the ingredients are warm but it still has that salad feel.
Give this a try and then add in your own personal favorites. This is one of those great meals that you can change every time you make it. Keep in mind that the “sauce” I made was based solely on what I had on hand. I wanted it to have a nice Asian flavor to it, so I used whatever ingredients I found in my cabinet. You can easily switch this around to your preferences. A little spicy kick of red chili flakes would be delicious with this too. Rock thinks some crushed peanuts would also be a great topper.
Portabella mushrooms (I bought the presliced caps)
Steaks (I used beef tenderloin)
1 cup lower sodium soy sauce
1 tablespoon brown sugar
Optional: dash of sesame oil and oyster or fish sauce
If time permits rinse your mushrooms and place in a bowl with soy sauce, sugar, sesame oil and oyster sauce. Place in the fridge for an hour to marinate. Then place in a covered pot on medium high heat on the stove for 10 minutes and allow to lightly simmer.
While the mushrooms are simmering steam your broccoli in the microwave. I purchased a steam in the bag pack from the produce section. You could steam your own or you could also get the steam bags in the freezer section too.
Put a grill pan on medium-high heat for your steaks. I like to lightly season mine. I highly recommend the Miracle Blend from the Alden Mill House. This is my preferred steak seasoning when I grill them over the stove. I also add just a touch of butter under the steak because…..well, butter is delicious! Grill to your preference. We like a nice pink center here.
Once everything is finished start by laying a nice bed of spinach on the bottom of a big deep bowl. Top with a generous serving of steamed broccoli. Spoon some mushrooms and sauce on top and then add your sliced steak to finish.
It really doesn’t get easier than this and in the end you have a pretty delicious and healthy dinner.
What would you add to your bowl? Any other sauce ideas to switch this up?