Steak rice bowls combine seared steak with rice and sautéed vegetables in one skillet. The steak cooks quickly, then everything is tossed with garlic and soy sauce.
The rice holds the sauce while the steak and vegetables bring texture and flavor.
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1. Cook 1 cup long grain rice according to package instructions. Set aside and keep warm.
2. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
3. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
4. In the same skillet, add 1 cup sliced bell pepper and 1 cup sliced onion. Cook over medium heat until softened and edges brown, about 5-7 minutes.
5. Add 2 cloves minced garlic and 2 tbsp soy sauce. Cook 1-2 minutes until sauce thickens and coats vegetables.
6. Return steak to skillet, stir to combine and heat through.
7. Serve steak and vegetable mixture over rice.
8. Finish with 2 tbsp chopped fresh green onions sprinkled on top.
Pick a few, add them to your plan, and your grocery list builds itself.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
