Name: Steak and Egg Rice Bowl with Cucumber
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grass-fed sirloin steak; 1 large Eggs; 0.13 cup Jasmine rice; 1 medium Cucumber; 0.5 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Steak and Egg Rice Bowl with Cucumber

Pan-seared sirloin steak and jammy boiled eggs served over fluffy jasmine rice with crisp, vinegary cucumbers for a refreshing crunch.

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NUTRITION

Protein

34.9g

Fat

14.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grass-fed sirloin steak

1 large Eggs

0.13 cup Jasmine rice

1 medium Cucumber

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Rice vinegar

1 tbsp Coconut aminos

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PREPARATION

1
Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 7 minutes to achieve a jammy yolk.
2
Immediately transfer the eggs to an ice bath for 5 minutes, then peel and slice them in half.
3
Season the sirloin steak on both sides with the sea salt and black pepper.
4
Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
5
Remove the steak from the pan and let it rest for 5 minutes before slicing into thin strips.
6
Thinly slice the cucumber and toss it in a small bowl with the rice vinegar to quick-pickle.
7
Place the cooked jasmine rice in a serving bowl and arrange the sliced steak, halved eggs, and cucumbers on top.
8
Drizzle the entire bowl with coconut aminos and serve immediately.