Description
This Beef and Pepper Rice Bowl is a quick and flavorful stir-fry dish featuring tender strips of sirloin or flank steak sautéed with colorful bell peppers, onions, and a savory garlic-ginger soy sauce. Served over steamed rice, it’s a vibrant and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 1 lb sirloin or flank steak, cut into thin strips
- 2 cups mixed bell peppers (red, green, yellow), sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
Sauce and Oils
- 4 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp ginger paste
Base
- 2 cups cooked rice (white or brown)
Instructions
- Prepare Ingredients: Slice the beef and bell peppers into thin strips, thinly slice the onion, and mince the garlic cloves to have everything ready for quick cooking.
- Sauté Beef: Heat sesame oil in a skillet over medium-high heat. Add the seasoned beef strips and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.
- Cook Vegetables: Add sliced onions and bell peppers to the skillet with the beef. Stir-fry the mixture until the vegetables become tender-crisp, approximately 5 minutes.
- Add Sauce: In a small bowl, whisk together soy sauce, ginger paste, sesame oil, and minced garlic. Pour this sauce over the beef and vegetable mixture, stirring well to coat everything evenly.
- Serve: Spoon the beef and pepper mixture over a generous serving of cooked rice, then enjoy immediately while hot.
Notes
- Use low-sodium soy sauce to keep the sodium content moderate.
- Flank steak or sirloin works best due to tenderness and quick cooking time.
- For extra flavor, marinate the beef briefly in half the soy sauce and ginger paste before cooking.
- Bell peppers can be substituted or mixed with other colorful vegetables like snap peas or carrots.
- Serve with steamed greens for a complete meal.
