Beef rump steak protein power bowl
A high protein and easy family dinner
Serves
3 - 4
Prep Time
10 mins
Cook Time
20 mins
Looking for a high-protein, nutrient-packed meal that’s both easy and delicious? This protein power bowl with rump steak is just what you need! Made with lean New Zealand beef, fresh veggies, healthy fats, and crunchy seeds, it’s a flavourful and satisfying dish to keep you energised. And let’s not forget the sweet chilli soy dressing—it’s absolutely irresistible! Whether you need a quick, nutritious dinner or a balanced meal prep option, this recipe ticks all the boxes. Ready to dig in? Let’s get cooking!
This recipe is by Roz McIntosh.
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ShareIngredients
1 Quality Mark beef rump steak
(about 500g)2 cups brown rice
cooked½ cup kimchi
4 Tbsp pumpkin seeds
toasted4 Tbsp sunflower seeds
toasted2 cups broccoli
steamed1 cup green beansi
steamed2 cups spinach
or other fresh greens¼ cup fresh sprouts
(alfalfa or broccoli sprouts or micro greens)1 ripe avocado
thinly sliced1 spring onion
thinly sliced
6 Tbsp soy sauce
3 Tbsp sweet chili sauce
2 tsp rice vinegar
Method
Cook your brown rice according to the package instructions. While it's cooking, you can move on to the rest of the prep. Alternatively use a couple of pre-cooked rice packets and heat according to the instructions.
Heat a pan or BBQ to medium-high heat. Brush the steak with olive oil and season the beef rump steak with salt and pepper. Cook it for 3-4 minutes on each side (or longer if you prefer it well done). Once cooked, let it rest for ten minutes before slicing it into thin strips.
Steam your broccoli and beans until they're tender but still have a little crunch (about 5-6 minutes).Set them aside once done.
In a small bowl, mix together the soy sauce, sweet chilli sauce, rice vinegar. Stir well to combine.
In a large bowl, start layering your ingredients. Begin with a base of cooked brown rice. Add the fresh spinach, steamed broccoli, beans, and kimchi. Arrange your sliced beef rump steak on top, followed by the avocado slices. Sprinkle over the toasted pumpkin and sunflower seeds, and finish with a generous handful of fresh sprouts and a sprinkle of spring onions.
Drizzle the sweet chilli soy dressing all over your bowl.
Pro tips:
- If you're in a rush, you can use pre-cooked rice or leftover veggies
- Swap the kimchi for pickled vegetables if you prefer a milder taste
- For extra protein, throw in a boiled egg on top of the bowl!
- Eat one bowl now and save the other three portions for lunches during the week
Nutrition Information per Serving (494g)
This nutrition analysis is based on 4 serves. To lower sodium content we suggest using a smaller amount of kimchi and opting for a reduced salt soy sauce.
