Brazilian-style beef and collard bowls

Instructions

1. 01

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 3 cloves garlic, grated, 2 tablespoons orange juice, 1 tablespoon red wine vinegar into a smooth dressing or glaze.

2. 02

   Pat 1 1/4 pounds flank steak, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it is browned outside and still tender; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 bunch collard greens, thinly sliced and 1 can (15 ounces) black beans, drained. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Spoon over the sauce and finish Brazilian-style beef and collard bowls with 1 orange, cut into wedges.