Sesame Beef Broth Bowl

Broth bowls are all the rage.  Think layers of broth, grains, veggies and protein.

A trendy spot in DC recently served us a beautiful black quinoa vegan broth bowl with roasted beets.

And you can now even get some very good ones at fast food spots like Panera's.  That's because they are FAST food!  As long as you have a few things prepared (read leftovers) hanging around.  And who doesn't?

Use whatever you have - leftover rice, quinoa or noodles.  Some chicken or pork.  Some tofu.  A bit of veggie medley from last night's dinner.  This takes minutes to assemble, and don't worry about the exact ingredient ratios.  So long as you have a bit of broth sloshing at the bottom and something to sink your teeth into on top - you're good to go.

2 cups cooked rice
1/4 cup frozen peas
leftover sautéed snap peas and carrots
2 cups beef broth
1/2 lb leftover steak, sliced thinly
black sesame seeds
2 slices lemon

Heat broth on stove. Divide rice and veggies evenly between two large soup bowls and warm in microwave for a minute. Heap the steak strips, decided evenly onto the rice. Pour half the broth in each bowl and garnish with sesame seeds and a lemon slice.

Serves 2.

Cook’s note: You can use any sort of leftover (or even frozen) veggies you have on hand for a very quick meal. Here I used leftover Sesame grilled steak.  But you can substitute chicken broth and use leftover chicken, pork, tofu or even better yet, fish.

And I always have a few sandwich zip bags of cooked rice in the freezer for some last minute deployment, and this is perfect for that.