Miso Bone Broth Steak Bowl (Edit recipe)

Everything's better in a bowl, right? This miso bone broth steak bowl is made to perfection with a bed of collagen-rich grains and is topped with miso-marinated skirt steak and a crisp Asian inspired slaw. You can't go wrong with this healthy and nutritious miso bone broth steak bowl.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	913
Fat:	32 g
Carbohydrates:	120 g
Protein:	37 g
Cholesterol:	47 g
Sodium:	1617 mg
Fiber:	7 g
Sugars:	14 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

Beef

1 lb Skirt Steak, (grass-fed)
2 Tbsp Avocado Oil
6 Tbsp Coconut Aminos
3 Tbsp Red Miso Paste
4 cloves Garlic, finely ground
.333 cup Beef Bone Broth, (Bonafide Provisions Beef Bone Broth)

Rice or desired grain

2 cups Jasmine Rice
1 cup Beef Bone Broth, (Bonafide Provisions Beef Bone Broth)

Toppings (Asian Slaw)

1 1/2 cups Edamame (soybeans)
1 cup Snap Peas
1 Radish, (watermelon radish) thinly sliced
1/4 cup Carrots, shredded
1 Tbsp Avocado Oil
1 tsp Sesame Oil

Optional Toppings

Ginger Root, sliced
Sesame Seeds, toasted
Nori Seaweed, roasted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix 2 tbsp avocado oil, 4 tbsp coconut aminos, 2 tbsp red miso paste, and 2 cloves garlic until well combined. Slice beef into 1/4 inch thick pieces. Add beef to bowl of marinade and let sit for 1 hour at room temperature.
Mix remaining coconut aminos, red miso paste, and garlic into a bowl. Then add the beef bone broth. set aside.
While beef is marinating, take your desired grain (white or brown rice, or quinoa) and cook with bone broth (in place of water). The typical ratio is 2:1 liquid to rice.
Heat cast iron pan on medium-high heat.
When the pan is nice and hot, spray a small amount of oil and add marinated skirt steak, searing each side for 1- 2 minutes. Remove and let rest on the platter when done. (Cook skirt steak in sections if it won't all fit into the pan at once).
When all the steak is cooked, add coconut aminos, red miso paste, garlic, and bone broth mixture into the pan and heat until bubbling.
Add meat back into the pan with sauce and let cook 1-2 min on each side. Remove and let rest for 10 minutes.
Combine all ingredients for Asian slaw/salad. Toss and combine
Spoon grains into a bowl, top with sliced steak, Asian slaw, and option toppings. Enjoy!