pineapple steak bowl by @_nakedwellness_

Amber Trejo's winning Pineapple Steak Bowl recipe.

Korean beef bulgogi bowl by christina hitchcock

Ingredients: 1 pound ground beef, 3 cloves garlic minced, 1/2 cup soy sauce, 3 tablespoons sweet chili sauce, 2 tablespoons brown sugar, 2 tablespoons rice wine vinegar, 2 tablespoons sesame oil, 1 1/2 tablespoons minced fresh ginger

Directions: In a large non-stick skillet, brown the ground beef over medium-high heat until outside surface of beef is no longer pink. Drain any excess fat from the skillet. In a bowl, combine the garlic, soy sauce, sweet chili sauce, brown sugar, rice wine vinegar, sesame oil and ginger. Stir to combine and pour over the ground beef. Simmer for 5 minutes. Remove from heat and serve over cooked rice.

Classic beef chili by Julie lopez

Ingredients: 1 teaspoon olive oil, 1 ½ pounds ground beef, 2 teaspoons salt, 1 medium onion, diced 4 carrots, peeled and finely diced 1 jalapeno, finely minced (optional) 4 cloves garlic, minced 2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon oregano, 1 teaspoon garlic powder, 4 tablespoons tomato paste, 1 (28-ounce) can fire roasted crushed tomatoes, 2 cups beef or chicken broth, 1 (14-ounce) can black beans, drained and rinsed 1 (14-ounce) can pinto beans, drained and rinsed Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.

Directions: Heat a large Dutch oven or pot over medium high heat. Add oil and let heat to medium high heat. Add the ground beef, breaking into small crumbles with a wooden spoon. Add salt and continue to cook 8 – 10 minutes or until beef have browned and fully cooked. Drain beef draining off most of the fat, but reserve 1-2 tablespoons in the pot. Add the onions and carrots. Sauté until soft. Add the jalapeno and garlic. Continue to sauté for another 1-2 minutes or until fragrant. Add the chili powder, cumin, oregano, and garlic powder. Stir to combine. Add the tomato paste and stir to coat the vegetables. Sauté for about 2 minutes. Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick. Stir in the beef, black beans, and pinto beans. Bring chili to a low simmer. Cover the pot and allow to simmer on low heat for at least 45 minutes (ideally up to 2 hours to really develop the flavors!) Keep checking and stirring the chili every so often. If the chili becomes too thick, thin with additional broth or water. Top with your favorite topping and enjoy!

Ingredients

1lbs top round sirloin

1 packet ready to heat white rice

½ bag frozen pineapple blended (save a few chunks for cooking)

5 oz sugar snap peas

4 oz carrots chopped

4 oz red and orange bell peppers chopped

1 tbsp ghee

½ cup coconut aminos teriyaki soy free sauce

¼ tsp powdered garlic

¼ tsp onion Dash of salt and pepper

Pineapple steak bowl

Cut meat into slices about ¼-½ inch thick and place in a zip lock bag with coconut aminos teriyaki soy free sauce and the blended pineapples. Let marinate for about 4-6 hours or overnight in refrigerator. Heat a cast iron pan on high medium heat. Add vegetables, cover with a lid for 4-5 minutes until they begin to soften up. Transfer vegetables to a bowl on the side and now add ghee and the meat in the pan. Sautee for 4 minutes as it begins to brown. The more of the marinade added to pan, the more stew-like the consistency will be. Discard unused marinade. Add back the vegetables, add the garlic, onion powder, salt and pepper and remaining chunks of pineapple. Sauteed all together for another 5 minutes or until outside surface of beef is no longer pink. In a microwave bowl, heat up the rice per package directions and transfer to a plate Remove meat and vegetables from the pan to the plate on top of the rice. Enjoy!