Steak Rice Bowls
A delightful dish combining tender steak, vibrant vegetables, and fluffy rice, perfect for a quick weeknight meal or a cozy gathering.
Ingredients
For the Rice
- 1 cup white rice Rinse until water runs clear to ensure fluffiness.
For the Steak
- 1.5 pounds flank steak Ideal for quick cooking.
- 1 teaspoon salt Enhances flavors.
- 1 teaspoon garlic powder Adds an aromatic taste.
- 1 teaspoon ground black pepper For a hint of spice.
- 1 tablespoon olive oil For cooking the steak.
For the Marinade
- 1/4 cup soy sauce Adds umami flavor.
- 2 tablespoons brown sugar Balances salty and sweet.
- 1 tablespoon rice vinegar Brightens up the flavors.
For the Vegetables
- 1 small red onion Aromatic and pairs well with steak.
- 1/4 cup chopped green onions For garnish and flavor.
Instructions
Preparation
- Rinse the white rice in a fine mesh strainer under cold water until the water runs clear.
- Cook the rinsed rice according to package instructions and set aside.
- Season both sides of the flank steak with salt, garlic powder, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
Cooking
- Sear the steak for about 4-5 minutes per side for medium-rare.
- Once cooked, remove the steak from the skillet and let it rest for 5 minutes before slicing.
- In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar.
- Slice the red and yellow bell peppers and red onion into thin strips.
- In the same skillet, stir-fry the bell peppers and onion until slightly tender, about 3-4 minutes.
- Add sliced steak back to the skillet and pour the marinade over the mixture.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
Assembly
- Divide the cooked rice among serving bowls.
- Top each bowl with the steak and vegetable mixture.
- Garnish with chopped green onions and serve hot.
Notes
For best results, allow steak to rest after cooking for tenderness. Rinse rice to avoid stickiness. Customize with additional toppings like avocado or sesame seeds.