Healthy Beef Pepper Rice Bowl (Print Version)
Tender beef with crisp peppers in savory garlic-ginger sauce over fluffy brown rice
# What You'll 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
→ 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
# How-To Steps:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - Whisk together remaining soy sauce, oyster sauce, rice vinegar, honey, minced garlic, grated ginger, and chili flakes in a small bowl until well combined.
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 but still tender. Transfer to a plate and set aside.
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 constantly until everything is evenly coated and heated through.
06 - Divide cooked brown rice among 4 bowls. Top each portion generously with the beef and pepper mixture.
07 - Sprinkle with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade transforms ordinary beef into something impossibly tender
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Crowding the pan steams the beef instead of searing it so work in batches if needed
- Cold beef slices will stick to the pan so let it come to room temperature first
03 -
- Partially freeze the beef for 20 minutes to make thin slicing effortless
- Double the sauce recipe and keep the extra in the refrigerator for quick weeknight meals