Miso Bone Broth Steak Bowl

Everything's better in a bowl, right? This miso bone broth steak bowl is made to perfection with a bed of collagen-rich grains and is topped with miso-marinated skirt steak and a crisp Asian inspired slaw. You can't go wrong with this healthy and nutritious miso bone broth steak bowl.

INGREDIENTS

Beef

• 1lb. grass-fed skirt steak
• 2 tbsp avocado oil
• 6 tbsp coconut aminos
• 3 tbsp red miso paste
• 4 cloves garlic, finely ground
• 1/3 cup Bonafide Provisions Beef bone broth 

Rice or desired grain

• 2 cups of rice
• 1 cup Bonafide Provisions Bone Broth

Toppings

Asian Slaw

INSTRUCTIONS

1. Mix 2 tbsp avocado oil, 4 tbsp coconut aminos, 2 tbsp red miso paste, and 2 cloves garlic until well combined. Slice beef into 1/4 inch thick pieces. Add beef to bowl of marinade and let sit for 1 hour at room temperature.
2. Mix remaining coconut aminos, red miso paste, and garlic into a bowl. Then add the beef bone broth. set aside
3. While beef is marinating, take your desired grain (white or brown rice, or quinoa) and cook with bone broth (in place of water). The typical ratio is 2:1 liquid to rice.
4. Heat cast iron pan on medium-high heat.
5. When the pan is nice and hot, spray a small amount of oil and add marinated skirt steak, searing each side for 1- 2 minutes. Remove and let rest on the platter when done. (Cook skirt steak in sections if it won't all fit into the pan at once)
6. When all the steak is cooked, add coconut aminos, red miso paste, garlic, and bone broth mixture into the pan and heat until bubbling.
7. Add meat back into the pan with sauce and let cook 1-2 min on each side. Remove and let rest for 10 minutes.
8. Combine all ingredients for Asian slaw/salad. Toss and combine
9. Spoon grains into a bowl, top with sliced steak, Asian slaw, and option toppings. Enjoy!