Description
This Beef and Pepper Rice Bowl is a savory and satisfying meal that’s perfect for a quick lunch or dinner. With tender beef, vibrant bell peppers, and a flavorful marinade, it’s both nutritious and easy to prepare. Whether you’re cooking for yourself or feeding a family, this recipe is sure to be a hit!
Ingredients
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400g flank steak or sirloin, thinly sliced
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2 tablespoons low-sodium soy sauce
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1 tablespoon sesame oil
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1 teaspoon fresh ginger, grated
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2 garlic cloves, minced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 green bell pepper, sliced
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1 medium onion, sliced
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2 tablespoons olive oil (for cooking)
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2 cups cooked jasmine or basmati rice
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Salt and pepper to taste
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Sliced green onions and sesame seeds for garnish (optional)
Instructions
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In a bowl, combine the thinly sliced beef with soy sauce, sesame oil, grated ginger, and minced garlic. Stir to coat evenly and marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
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Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for 3–4 minutes until they begin to soften, but still have a slight crunch. Remove from the pan and set aside.
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In the same pan, add another tablespoon of olive oil. Cook the marinated beef in batches for 2–3 minutes per side, until browned and cooked through.
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Return the cooked peppers and onions to the pan with the beef. Stir everything together for another 2 minutes to combine the flavors.
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Serve the beef and pepper mixture over warm rice and garnish with sliced green onions and sesame seeds, if desired.
Notes
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For added crunch, sprinkle chopped walnuts or cashews over the top before serving.
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If you prefer a lower-carb option, substitute the rice with cauliflower rice.
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes