Ingredients
- 1 lb thinly sliced beef (flank steak or sirloin)
- 2–3 bell peppers (red, yellow, green), sliced
- 4 cups cooked white or brown rice
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- 1–2 tbsp oil for cooking
- Optional: sliced green onions, sesame seeds for garnish
Instructions
- In a bowl, whisk together soy sauce, garlic, ginger, sesame oil, cornstarch, brown sugar, and black pepper to make the sauce.
- Heat oil in a skillet or wok over medium-high heat. Sear beef slices until just browned, then remove and set aside.
- In the same pan, sauté bell peppers until tender-crisp.
- Return the beef to the pan and pour the sauce over everything. Stir to coat and simmer until the sauce thickens.
- Spoon the beef and pepper mixture over warm cooked rice.
- Top with green onions and sesame seeds if desired, then serve.
Notes
- Slice beef against the grain for tenderness.
- Prep sauce and veggies in advance for quicker cooking.
- Add mushrooms, broccoli, or snap peas for extra vegetables.
- Use tamari or gluten-free soy sauce to make it gluten-free.
- Serve over cauliflower rice for a lower-carb option.
- Prep Time: 10–15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
