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Japanese 7 Spice Buddha Bowls

2 Tbsp. rice vinegar
2 Tbsp. soy sauce or tamari (for a gluten-free option)
1½ Tbsp. lime juice
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
1 Tbsp. honey
1 Tbsp. The Spice Hunter Japanese 7 Spice Global Blend
¼ tsp. salt
1 lb. beef flank steak, trimmed and cut diagonally into thin bite-sized strips
2 cups cooked white rice
1½ cups julienned carrots
1 avocado, peeled and diced
1½ cups cherry tomatoes, halved
1 cucumber, peeled, seeded and diced
1 cup shredded red cabbage
Lime or lemon wedges, for serving

1. In a small bowl whisk together the rice vinegar, soy sauce, lime juice, sesame oil, vegetable oil, honey, Japanese 7 Spice and salt. Set aside.

2. Coat a large nonstick skillet with cooking spray and set to medium-high heat. Add the steak, half at a time, and cook 3 to 4 minutes or just until browned. Remove from the skillet and set aside.

3. Reduce heat to medium and add ¼ cup of the sauce to the skillet. Simmer 1 to 2 minutes and then return meat with any juices to the pan. Cook an additional 1 to 2 minutes or until heated through.

4. Divide the rice between individual bowls and drizzle with remaining sauce. Top with steak, carrots, avocado, tomatoes, cucumber and red cabbage. Serve with lemon or lime wedges on the side.