Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup jasmine or basmati rice
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- Freshly cracked black pepper to taste
Instructions
- Prep ingredients: Slice bell peppers and dice onion. Rinse rice until the water runs clear.
- Cook rice: Combine rinsed rice with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and cover for 15 minutes.
- Sauté vegetables: Heat olive oil in a skillet over medium-high heat. Add onions and garlic; sauté until fragrant.
- Add beef and peppers: Stir in sliced bell peppers; cook for 3 minutes. Add beef, season with black pepper, and stir-fry until browned.
- Combine: Pour soy sauce over the mixture and stir everything together for another couple of minutes.
- Serve: Fluff cooked rice with a fork, top with beef mixture, and serve immediately.
Notes
- Marinate the beef for extra flavor before cooking.
- Swap bell peppers for zucchini or add fresh herbs like cilantro for variation.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 570
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg