This shelf meal is a complete dinner in one bowl. The Hy-Vee steak bowl comes with brown rice, beef, and satay sauce already mixed, so all you do is heat it and build from there. Add some brightness with lime and quick vegetables for contrast.

Serves 2. 15 minutes, 12 at the stove.

About 180 calories a serving, 15 g protein, 7 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Empty the entire contents of the steak bowl package into the pan and stir constantly, breaking up any clumps, until the rice is heated through and the edges start to caramelize, about 5 minutes.5 min
2. While the rice cooks, halve the lime and peel and slice the cucumber into thin rounds. Taste the rice and add salt and pepper as needed.
3. Divide the hot steak and rice between two bowls. Top each with cucumber slices and serve with a lime half for squeezing over the top.

Note Swap the cucumber for pickled ginger or shredded carrots if you prefer. Leftovers keep in the refrigerator for two days and reheat well in a skillet. Serve with cold beer or iced tea to cut the heat.