Healthy Beef and Pepper Rice Bowl (Print Version)
Protein-packed bowl with tender beef, colorful peppers, and savory garlic-ginger sauce over brown rice.
# What You Need:
→ Beef
01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 1 tbsp low-sodium soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 medium red onion, thinly sliced
09 - 2 spring onions, sliced for garnish
→ Sauce
10 - 2 tbsp low-sodium soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp honey or maple syrup
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp chili flakes
→ Rice
17 - 2 cups cooked brown rice
→ Garnishes
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro leaves
# Preparation Steps:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10 minutes.
02 - Whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and chili flakes in a small bowl until well combined. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add marinated beef and stir-fry for 2-3 minutes until just browned. Transfer to a plate and reserve.
04 - In the same skillet, add a splash of water or small amount of oil. Stir-fry bell peppers and red onion for 3-4 minutes until crisp-tender.
05 - Return beef to the skillet. Pour in prepared sauce and stir-fry for 2-3 minutes, tossing until everything is evenly coated and heated through.
06 - Divide cooked brown rice among 4 serving bowls. Top each portion evenly with beef and pepper mixture.
07 - Sprinkle with spring onions, sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Advice:
01 -
- That sauce creates a glossy, restaurant quality coating without any heavy cream or butter
- The beef stays impossibly tender thanks to a quick marinade trick I learned from a chef friend
- You get all the satisfaction of takeout without the post meal sluggishness
02 -
- Crowding the pan steams the beef instead of searing it, so work in batches if your skillet is small
- Let the wok get properly hot before adding any ingredients for that restaurant quality sear
- Slice your beef against the grain into thin strips, about 1/4 inch thick, for the most tender result
03 -
- Prep all ingredients before you start cooking once the wok is hot, everything moves quickly
- Invest in a good wok or large cast iron skillet for even heat distribution and proper searing