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Greek-Style Beef and Rice Bowl
with tzatziki and tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Sarah Thomsen
Don't beware Greeks bearing beef bowls. In fact, there's nothing better than a beef bowl with delightful Greek flavors, from bright lemon to cooling tzatziki to, yes, the mighty steak strips seasoned with herb-y sauce, garlic, and onion salt. No Trojan horse here!
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Lemon
- 4 oz. Grape Tomatoes
- 4 oz. Sliced Red Onion
- ½ cup Basmati Rice
- 2 oz. Chimichurri
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2 oz. Tzatziki Dip
- 2 tsp. Chopped Garlic
- 1 tsp. Onion Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates32g
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Net Carbs28g
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Fat33g
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Protein33g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 1 cup water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Prick tomatoes with a fork.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add onions and tomatoes to hot pan and stir occasionally until onions are slightly tender, 3-4 minutes.Cover and stir occasionally until tomatoes have softened, 3-4 minutes. -
4 Add Steak Strips and Finish Dish
Add steak strips, garlic, and onion salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in chimichurri and 2 tsp. lemon juice until combined.Remove from burner.Plate dish as pictured on front of card, topping rice with steak strip mixture and garnishing with tzatziki. Squeeze lemon wedges over to taste. Bon appétit!
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