Teriyaki Steak, Vegetables and Rice

Today’s Challenge: Make a zero-waste dinner for date night

A Zero Waste Meal Prep (Yay!)

For day 2, I decided to do my first zero-waste challenge. A well balanced meal, containing 3 of the major food groups, and a challenging item to obtain waste-free.

 

The veggies were easy, I just brought my canvas bag and didn’t use any of the plastic bags in the store. The rice was a bit trickier but still relatively simple. I went to bulk barn with my mason jar, they inspected and weighed it, and then I went to fill it up with all the goodies I could find. The meat was the only part that was new to me. I didn’t know I could take my trusty tupperware over to the butcher, and they could use that instead of parchment paper.

Overall the meal for 2 cost a little under $20, but was well worth knowing I wasn’t throwing anything in the trash.

Ingredients:

• 1 cup cut broccoli
• 1 cup diced yellow onion
• 1 green bell pepper diced
• 2 portobello mushrooms sliced
• 2 tblspn olive oil
• Salt and Pepper to taste
• 1/2 cup rice
• 2 steaks marinated in teriyaki sauce (can find a recipe online to make your own, but mine came pre-marinated from the butcher)

1. Start by bringing 1 cup of water to a boil in a pot, and add 1/2 cup of rice. Leave to cook about 15-20 minutes, stirring occasionally.
2. Sauté the vegetables with 2 tablespoons of olive oil, a pinch of salt and pepper in a pan and cover for about 15 minutes
3. The steak can be barbecued, but I pan fried it on medium heat, flipping it every 2-3 minutes, until cooked medium rare
4. Strain the rice, uncover the vegetables and serve