Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

This awesome and totally delicious rice bowl was created by using leftovers from two previous dinners. I had some leftover Garlic Rice along with a bit of steak and Roasted Asparagus and Grape Tomatoes with Asiago Cheese. I also found a 1/4 of an onion and a couple of mushrooms that needed to be used up so I caramelized them before heating up the leftovers and layering them on top of the rice. It was a great way to use up my leftovers and it was a fantastic lunch. Seriously, I am wishing I could have it for dinner!

How to Make a Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

Prepare the Garlic Rice – click here for the recipe.

Prepare the  Roasted Asparagus and Grape Tomatoes with Asiago Cheese – click here for the recipe.

Heat two teaspoons of olive oil in a sauté pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer. Remove the caramelized onions from the sauté pan; set aside. Add the last teaspoon of olive oil over medium heat then add the mushrooms once the pan is hot. Cook, stirring occasionally, for 3-4 minutes until tender.

Season a steak simply with sea salt and freshly cracked pepper, to taste. Cook in a hot grill pan for 3-4 minutes, or until golden brown then flip and cook for a few more minutes, until you’ve reached your desired degree of doneness. Set aside and let the meat rest for at least 5 minutes before slicing it into bite-sized pieces.

Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

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Servings: 1

Ingredients

• ¾ cup of cooked Garlic Rice - click up above for the recipe link.
• ¼ cup each of Roasted Asparagus and Grape Tomatoes with Asiago Cheese
• 3 tsp olive oil divided
• 4 mushrooms sliced
• ¼ sweet yellow onion sliced
• Sea salt and freshly cracked pepper to taste
• ⅓ cup of cooked steak cut into bite-sized pieces

Instructions

• Prepare the Garlic Rice - click up above for the recipe link.
• Prepare the Roasted Asparagus and Grape Tomatoes with Asiago Cheese - click up above for the recipe link.
• Heat two teaspoons of olive oil in a sauté pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer. Remove the caramelized onions from the sauté pan; set aside. Add the last teaspoon of olive oil over medium heat then add the mushrooms once the pan is hot. Cook, stirring occasionally, for 3-4 minutes until tender.
• Season a steak simply with sea salt and freshly cracked pepper, to taste. Cook in a hot grill pan for 3-4 minutes, or until golden brown then flip and cook for a few more minutes, until you've reached your desired degree of doneness. Set aside and let the meat rest for at least 5 minutes before slicing it into bite-sized pieces.

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