Healthy Beef and Pepper Rice Bowl (Printable)

Tender beef and crisp peppers in savory garlic-ginger sauce over brown rice

# What You'll Need:

→ Beef and Marinade

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 and Garnishes

17 - 2 cups cooked brown rice
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro leaves

# How to Make It:

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 at room temperature.
02 - Whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, honey, minced garlic, grated 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 the marinated beef and stir-fry for 2-3 minutes until just browned on the outside. Transfer to a plate and reserve.
04 - In the same skillet, add a splash of water or small amount of oil. Add the bell peppers and red onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return the beef to the skillet. Pour in the prepared sauce and toss everything together. Stir-fry for 2-3 minutes until the mixture is evenly coated and heated through.
06 - Divide the cooked brown rice among 4 serving bowls. Top each bowl with an equal portion of the beef and pepper stir-fry mixture.
07 - Sprinkle with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce creates that glossy, restaurant-style coating without any processed ingredients
  • Everything cooks in one pan, meaning minimal cleanup and maximum flavor
02 -
  • Dont overcrowd the pan when searing beef or it will steam instead of brown
  • Let your rice cool slightly before topping, or it will get mushy when the hot beef hits it
03 -
  • Freeze the beef for 20 minutes before slicing to get paper-thin strips easily
  • Grate your ginger on a microplane to avoid fibrous bits in the sauce

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