Meal Hording with Mindy: Asian Beef, Brown Rice and Pineapple-Mango Salad

I tried this new recipe out because frankly, I am tired of eating the same foods over and over again. 
This dinner was easy to follow and make and didn’t take much time to prepare or cook.
My suggestion if you are pressed for time, is to pre-cook the rice the evening before and prep your fruit for your salad ahead of time, instead of waiting until you walk in the door after school/work and are short on time. I cooked the rice, early in the day, then reheated for 45 seconds in the microwave. 
To cook the rice: Place 1 c. organic brown rice in a medium saucepan and then pour 2 c. of BOILING water, simmer for 60 minutes on low. (1 c. = 1 serving of brown rice = 1 carb serving)
Step 1: Add 1 tbsp. of lime juice to a small mixing bowl 
Add 1 tbsp. of low sodium soy sauce

Add 2 1/2 tsp. honey

Add 1 c. diced pineapple

Add 1 c. diced mango

Stir and refrigerate and then serve over 1 c. romaine lettuce
(This can be done the night before)

Step 2:  Combine 1/4 c. lime juice, 1 tbsp. low sodium soy sauce and 1 1/2 tsp. honey and marinate a 1 lb. flank steak (this can be done the night before or at least for 15 minutes at room temperature) in a ziploc bag.
Step 3: Preheat broiler to high. Place rack 8″ from broiler. Spray broiler pan with cooking spray. Transfer meat to pan. Cook for 5 minutes for medium-rare or 7 minutes for medium and turn and cook for an additional 5-7 minutes. 
Step 4: Remove meat, wrap in foil and let stand for 5 minutes. 

Step 5: Slice meat thinly, against the grain, saving the juices. 

Step 6: Be sure to sample a piece. 

Serve with 1 c. brown rice (1 yellow)
 21 Day Fixe-rs: 1 red (protein), 1 yellow (brown rice), 1 green (lettuce), 
1 purple (1/2 of the pineapple-mango mixture)

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