Servings: 1

• 4oz striploin
• 50 grams avocado
• 100 grams thinly sliced cucumber
• 20 grams pickled cabbage
• 20 grams pickled red onion
• 50 grams broccoli
• 50 grams snap peas
• 2 tablespoons teriyaki sauce
• ¼ teaspoon garlic
• ¼ teaspoon fresh grated ginger
• ½ cup cooked rice

1. Marinate the steak for at least 30 minutes in the teriyaki sauce, garlic, ginger, salt and pepper to taste.
2. While the steak is marinating, cook your rice accordingly to package instructions.
3.  In a medium sized pan or skillet add your steak along with the marinade and cook on medium heat for 5-6 minutes. Add in your broccoli, snap peas and 2 tablespoons of water.
4. Place a lid over the pan and let the vegetables steam for 3 minutes.
5. Serve over ½ cup cooked rice, garnish with avocado, cucumbers, cabbage and pickled onions. Enjoy!

• Calories: 546
• Fat: 21g
• Carbohydrates: 52g
• Fiber: 7g
• Protein: 36g

Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi