YOUR SOLIN GENERATED RECIPE
Savory Steak and Bell Pepper Rice Bowl
Sautéed lean steak and crisp bell peppers served over a bed of fluffy rice with buttery avocado slices for a satisfying and savory meal.
INGREDIENTS
3 oz sirloin steak
0.25 cup cooked white rice
1 cup bell peppers
0.13 whole avocado
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp coconut aminos
PREPARATION
Slice the sirloin steak into thin, bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Add the steak strips to the pan in a single layer and sear for 2 minutes per side until browned and caramelized.
Remove the steak from the pan and set it aside on a plate to rest.
Add the sliced bell peppers to the same skillet and sauté for 3 to 5 minutes until they become tender yet retain a slight crunch.
Pour the coconut aminos over the peppers, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.
Return the steak to the skillet, tossing quickly with the peppers to combine and reheat.
Spoon the cooked rice into a serving bowl and top with the savory steak and pepper mixture.
Finish the bowl by adding the sliced avocado on top for a creamy contrast.