Description
A vibrant and satisfying dish combining tender marinated beef, colorful bell peppers, and fragrant rice. Ready in 30 minutes, this customizable bowl offers a balance of savory, sweet, and crunchy textures for a nourishing meal.
Ingredients
1 pound flank steak or sirloin, thinly sliced
2 cups mixed bell peppers (red, green, yellow), sliced into 1/4-inch strips
1 medium onion, sliced into half-moons
3 cups cooked jasmine or basmati rice (cold, for better texture)
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons olive oil (plus 1 tbsp for the skillet)
1 teaspoon ground ginger (preferably fresh, microplaned)
1/2 teaspoon garlic powder (or 2 cloves fresh, minced)
Ground black pepper, to taste
Optional toppings: chopped cilantro, toasted sesame seeds, pickled ginger
Instructions
In a bowl, toss beef with soy sauce, ginger, garlic powder, and black pepper; let marinate 10–15 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook beef in batches, 2–3 minutes until browned. Remove and set aside.
Add remaining 1 tablespoon oil to the skillet. Sauté onion 2 minutes until softened, then add bell peppers. Cook 5–7 minutes until tender-crisp. Return beef to the skillet; cook 2 more minutes to combine flavors.
Divide cooked rice into bowls. Top with the beef-pepper mixture and optional garnishes.
Notes
For a low-carb version, substitute rice with cauliflower rice.
Use fresh garlic instead of powder for stronger flavor.
Marinated beef can be made ahead and refrigerated up to 24 hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg