Steak and Spinach Bowl
A healthy & delicious meal in a bowl!
Ingredients
- 1 12oz. package of Heritage Ribeye Steak Strips
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1⁄2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
- 3⁄4 cup quick-cooking barley
- 1⁄2 teaspoon dried oregano or 3 teaspoons fresh oregano, to taste
- 15 1⁄2 – 19 ounces canned black beans, rinsed, drained
- Fresh spinach
- 1 sliced avocado
- salt and pepper
Directions
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes. Then add steak over medium heat cook until golden brown. When the meat is done set steak and vegetable mixture aside.
- In a separate pot, add broth, cumin, barley and oregano. Turn heat to medium-high and bring to a boil.
- Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
- Gently stir in beans and heat through. Season with salt and pepper to taste.
- To serve, divide barley and beans into a bowl, top with spinach, sliced avocado and steak and vegetable mixture.
