Healthy Beef and Pepper Rice (Printable)
Tender beef, crisp peppers, and savory sauce over fluffy brown rice for a protein-rich meal.
# 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 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
# Directions:
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 but still tender. Transfer to a plate and reserve.
04 - In the same skillet, add a splash of water or small amount of oil. Stir-fry the bell peppers and red onion for 3-4 minutes until crisp-tender but still vibrant in color.
05 - Return the beef to the skillet. Pour in the prepared sauce and stir-fry for 2-3 minutes, tossing constantly until everything is evenly coated and heated through.
06 - Divide the cooked brown rice among 4 bowls. Top each portion generously with the beef and pepper mixture.
07 - Sprinkle with spring onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The cornstarch trick makes beef impossibly tender without any fancy techniques
- Everything cooks in one pan so cleanup is practically nonexistent
- You get all those bold Asian flavors without ordering delivery
02 -
- Don't skip the cornstarch velvetting step—it's what prevents the beef from becoming tough and chewy
- Have all ingredients prepped before you start cooking, this moves fast once the heat is on
- Crowding the pan drops the temperature and creates steam instead of that desired sear
03 -
- Slice the beef against the grain for maximum tenderness
- Let the pan get properly hot between additions for better caramelization