Teriyaki Beef Bowls with Spicy Maki Sauce & Watermelon Lemonade

Teriyaki Beef Bowls with Spicy Maki Sauce 

Ingredients

For the bowls:
2-4 cups Lundberg rice, cooked*
1 lb. sirloin Roast sliced into strips*
1 red bell pepper, thinly sliced
1 medium sweet onion, cut into 1/2” slices*
3-4 mini cucumbers, thickly sliced*
1/2 cup Roma tomatoes, cubed*

For the steak marinade:
1 tbsp. China Lily soy sauce*
1/2 tsp. pepper 

For the teriyaki sauce:
1/3 cup China Lily soy sauce*
1/4 cup water
3 tbsp. maple syrup
4 cloves of garlic, minced
3 tsp. ginger, grated
1 tbsp. corn starch
1/2 tsp. lemon juice  

For the maki sauce:
4 tbsp. Kraft mayo*
4 tsp. Sriracha
1/2 tsp. sesame oil 

Instructions

Place the beef in a bowl with the soy sauce and pepper and allow to marinate while you chop the veggies.

Place the ingredients for the teriyaki sauce in a bowl and quickly stir so the corn starch doesn't get stuck on the bottom, set aside.

Mix the ingredients of the spicy maki sauce in a bowl and set aside.

Heat a large skillet with 1/2 tbsp. oil over medium-high heat and cook the steak on all sides until cooked through, about 4 minutes, set aside.

Heat a separate skillet with 1/2 tbsp oil over medium heat and cook the red peppers and onions until soft, then throw in the tomatoes to lightly cook for the last 2-3 minutes of cooking. Add the veggies to the pan with the steak. Heat pan over low heat and stir in teriyaki. Constantly stir the teriyaki until thickened. 

To build the bowls, start with the rice and add the steak and veggies, then add the cucumbers and top with maki sauce and extra soy sauce if needed. 

Recipe and photo credit: Morgan Elizabeth Health
*In Flyer March 6-12, 2022

Watermelon Lemonade

Ingredients

4 cups cubed ripe seedless watermelon*
3/4 cup fresh squeezed lemon juice
1/4 cup granulated sugar
2 cups ice
Fresh mint, for garnish (optional) 

Instructions

Chop the watermelon. Place it in a blender and blend until liquid. Strain the liquid with a fine mesh sieve back into the blender.

Juice the lemons. Add the lemon juice, sugar and ice and blend again until smooth. Pour into a pitcher. Serve garnished with watermelon and lemon slices, and a few additional ice cubes.

Recipe and photo credit: A Couple Cooks
*In Flyer March 6-12, 2022