Inverted Teriyaki Bowl

A lot of people are still trying to cut down on carbs for the new year.  I'm already starting to decrease my supply of grains and beans, even though Passover isn't for two months, so I can do it slowly and not have a carb-o-rama at the beginning of April.

As I was looking at the giant skillet of vegetables and much smaller pot of rice, I decided to reverse the normal arrangement.  Having a cup of rice disappear below a mound of veggies would be simply too disheartening.  This way makes you feel like you're getting twice as much rice as you actually are.

1 small head green cabbage
pinch kosher salt
*1 C frozen peas
2 C frozen broccoli florets
1 Tb vegetable oil
2 stalks green onion, sliced on the bias
1 lb sliced steak for stir-fry
*1/2 C diced yellow onion
1 C dry rice
teriyaki sauce for serving

1.  Thinly slice cabbage and place in large, deep skillet with the salt.  Cover and cook over medium heat until about half wilted.

2.  Stir together rice, diced yellow onion, and 1-1/2 C water in a medium saucepan.  Bring to a low boil, cover, and reduce heat to a simmer.  Cook for about 15 minutes while you finish the veggies.

3.  Add frozen veggies to cabbage skillet and cook until defrosted and cabbage is thoroughly wilted, about 10 minutes.

4.  Stir in oil, then add steak and green onion.  Move around ingredients (stir-fry) until steak is medium-rare.  It will continue to cook in the heat of the veggies until served.

5.  Check rice for doneness.  When ready, plate veggie mixture first, drizzle with teriyaki sauce, then spoon rice on top.  Serve hot.

Difficulty rating  :)