Name: Grilled Steak and Shrimp Rice Bowl with Hibachi Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Top Sirloin Steak; 3 ounces Shrimp; 1.5 cups cooked Jasmine Rice; 1 cup chopped Zucchini; 0.5 cup sliced Yellow Onion; 1 tablespoon Avocado Oil; 1 tablespoon Ghee; 0.5 cup Pineapple chunks

Grilled Steak and Shrimp Rice Bowl with Hibachi Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Shrimp Rice Bowl with Hibachi Vegetables

Sizzling top sirloin and tender shrimp seared with zucchini and onions, served over fluffy jasmine rice with a side of sweet, caramelized pineapple.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.6g

Fat

39.2g

Carbs

90.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

3 ounces Shrimp

1.5 cups cooked Jasmine Rice

1 cup chopped Zucchini

0.5 cup sliced Yellow Onion

1 tablespoon Avocado Oil

1 tablespoon Ghee

0.5 cup Pineapple chunks

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the jasmine rice according to package instructions and set aside.
2
Pat the steak and shrimp dry with paper towels and season both sides with sea salt and black pepper.
3
Heat avocado oil in a large cast-iron skillet or wok over high heat until shimmering.
4
Sear the steak for 3 to 4 minutes per side for medium-rare, then remove and let rest on a cutting board.
5
In the same pan, add the shrimp and cook for 2 minutes per side until pink and opaque, then set aside.
6
Add ghee to the pan and sauté the sliced zucchini and onions until tender and slightly charred.
7
Quickly sear the pineapple chunks in the remaining pan juices for 1 minute until golden.
8
Slice the rested steak into bite-sized strips.
9
Assemble the bowls by layering the rice, hibachi vegetables, steak, and shrimp.
10
Serve immediately with the seared pineapple on the side and a drizzle of coconut aminos if desired.