Description
A satisfying one-bowl meal with tender beef strips, colorful bell peppers, and seasoned rice that comes together quickly for busy weeknights.
Ingredients
Scale
- 1 pound beef sirloin or flank steak, sliced thin against the grain
- 2 tablespoons vegetable oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked white or brown rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
- 1. Prepare rice according to package directions if not using leftover rice. Season beef strips with salt and pepper.
- 2. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook beef in single layer for 2-3 minutes, then stir and cook 2-3 minutes more. Remove and set aside.
- 3. Add remaining oil to pan. Cook onion 2-3 minutes until softening.
- 4. Add bell peppers and cook 4-5 minutes until tender-crisp.
- 5. Push vegetables aside, add garlic and cook 30 seconds until fragrant.
- 6. Whisk together soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes.
- 7. Return beef to pan, add sauce mixture and toss to combine. Cook 1-2 minutes.
- 8. Add cooked rice and fold gently into mixture. Cook 2-3 minutes until heated through.
- 9. Taste and adjust seasoning. Garnish with green onions and sesame seeds.
Notes
Day-old rice works best as it’s less sticky. Cut beef against the grain for tenderness. Don’t overcrowd pan when cooking beef.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g