Hearty Beef Lunch Bowl (Printable)
Tender beef and fresh vegetables layered over steamed rice with a savory sauce.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp vegetable oil
→ Rice
05 - 1½ cups jasmine or basmati rice
06 - 2½ cups water
07 - ½ tsp salt
→ Vegetables
08 - 1 medium carrot, julienned
09 - 1 red bell pepper, sliced
10 - 3.5 oz sugar snap peas, trimmed
11 - 1 small cucumber, sliced
12 - 2 spring onions, thinly sliced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp honey
16 - 1 tsp sesame oil
17 - 1 garlic clove, minced
18 - 1 tsp fresh ginger, grated
19 - 1 tbsp rice vinegar
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - Fresh coriander leaves (optional)
# Directions:
01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
02 - Toss beef slices with 1 tablespoon soy sauce and cornstarch until evenly coated.
03 - Whisk together soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, and rice vinegar in a small bowl. Set aside.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear 2 to 3 minutes until browned but tender. Remove beef and set aside.
05 - Using the same pan, add carrot, red bell pepper, and sugar snap peas. Stir-fry 2 to 3 minutes until tender-crisp.
06 - Return beef to pan, pour in the sauce, and toss to coat evenly. Cook 1 to 2 minutes until heated through.
07 - Fluff the cooked rice and divide evenly among four bowls. Top with beef and vegetable mixture.
08 - Add cucumber slices, spring onions, toasted sesame seeds, and coriander leaves if desired. Serve immediately.
# Cooking Tips:
01 -
- It comes together in under 40 minutes, which means you can actually make it on a weekday without stress.
- The sauce is balanced in a way that makes you forget you're eating something practical and quick.
- Everything is customizable, so it works whether you're feeding yourself or trying to please four different people at the table.
02 -
- Don't overcrowd the skillet when searing the beef; give each piece space to brown, or you'll steam it instead, and it won't have that tender texture.
- The vegetables should still have some firmness when you add the sauce; they'll soften slightly as everything heats through, so err on the side of undercooking.
03 -
- Slice the beef against the grain and as thinly as possible; it makes the difference between tender and tough, and a partially frozen piece of meat is easier to slice clean.
- Don't wash your skillet between searing the beef and cooking the vegetables; those brown bits are liquid gold and will stick to everything that comes next.