Description
A quick and savory beef and pepper rice bowl packed with colorful veggies and bold flavor. Perfect for weeknights.
Ingredients
1 lb flank steak, thinly sliced
2 bell peppers, sliced (red & green)
1 small onion, sliced
2 cups cooked white rice
3 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp brown sugar
1 tbsp cornstarch (optional, for thickening)
Sesame seeds & scallions for garnish
Instructions
In a bowl, mix soy sauce, sesame oil, garlic, and sugar. Add beef and marinate for 15–30 mins.
Heat a wok or skillet over high heat. Add beef in batches and sear until browned. Set aside.
In the same pan, stir-fry bell peppers and onions until tender-crisp.
Return beef to pan. Stir in cornstarch slurry if using. Cook 1–2 minutes until sauce thickens.
Serve beef and peppers over rice. Garnish with sesame seeds and scallions.
Notes
Use day-old rice for best texture.
Can be made with chicken or tofu instead of beef.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15min
- Cook Time: 15min
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg