Name: Bell pepper beef skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, sliced 1/8 inch thick against the grain; 3/4 red bell pepper, sliced into strips; 3/4 green bell pepper, sliced into strips; 1/4 cup brown rice; 3/4 cup water; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 1/2 tsp honey; 3/4 tsp rice vinegar; 3/4 tsp cornstarch; 2 tbsp water; 1/2 tsp red pepper flakes; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 40 min

In a small saucepan, combine the brown rice, the larger portion of water, and a pinch of the salt. Bring to a boil, then reduce to low, cover, and simmer for 40 minutes. Remove from the heat and let it rest covered for 5 minutes.
While the rice simmers, slice the beef and bell peppers. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, red pepper flakes, and the remaining water. Season the beef with the remaining salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the beef in a single layer. Sear without moving for 1 minute, then toss and cook until just browned, about 1 minute more. Move the beef to a clean plate. Done when browned and tender, 145°F.
In the same skillet, add the red and green bell peppers. Sauté until crisp-tender and slightly charred, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Give the soy mixture a quick stir and pour it into the skillet. Return the beef and any juices from the plate to the pan. Simmer for 1 minute until the sauce is glossy and thick enough to coat the meat and peppers. Fluff the rice and serve the beef and peppers over it.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes