Description
Beef and Pepper Rice Bowls feature tender, seasoned sirloin steak combined with colorful bell peppers and fluffy rice, all tossed in a savory garlic soy sauce. This quick, flavorful, and satisfying meal is ideal for busy weeknights and easy meal prep, offering a balanced dish with protein, vegetables, and grains inspired by Asian cuisine.
Ingredients
Beef and Vegetables
- 1 pound sirloin steak, thinly sliced
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
Rice
- 3 cups cooked white or brown rice
Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Heat the oil and brown the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced sirloin steak and cook for 2 to 3 minutes, or until browned. Remove the cooked steak from the skillet and set aside.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the same skillet. Add the sliced red, yellow, and green bell peppers, sliced onion, and minced garlic. Cook, stirring frequently, for 5 to 6 minutes until the vegetables are tender-crisp.
- Prepare the sauce: While the vegetables cook, whisk together the low-sodium soy sauce, honey, sesame oil, and cornstarch (if using) in a small bowl until smooth.
- Combine beef, vegetables, and sauce: Return the browned steak to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir continuously until the sauce heats through and slightly thickens, coating the beef and peppers evenly.
- Serve: Divide the cooked white or brown rice evenly among four bowls. Top each bowl with the beef and pepper mixture.
- Garnish and enjoy: Sprinkle sesame seeds and sliced green onions over the bowls before serving for added texture and flavor.
Notes
- Flank steak can be substituted for sirloin steak if preferred.
- Add extra vegetables such as broccoli or snap peas for more color and nutrients.
- Store leftover rice bowls in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
