Steak Pepper Sizzle Bowls

Sizzling steak and sweet peppers over fluffy rice. Slice steak across the grain before cooking for tender strips.

Why you’ll love this recipe

• Sizzling steak and sweet peppers over fluffy rice.
• Slice steak across the grain before cooking for tender strips.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz steak, thinly sliced
• 3/4 cup rice
• 1 bell pepper, strips
• 1/2 onion, sliced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Bring rice and measured water to a boil, cover and simmer low 15 minutes; rest 5 minutes.

2. 02

   Heat half the oil in a skillet over high heat

   Heat half the oil in a skillet over high heat. Sear steak in batches 2–3 minutes per side until 145°F. Rest on a clean plate for 3 minutes.

3. 03

   Add remaining oil, peppers and onion

   Add remaining oil, peppers and onion. Stir-fry 5–7 minutes until softened with dark edges.

4. 04

   Bring it together

   Add soy sauce and rested steak with its juices; toss briefly. Spoon over rice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Slice steak across the grain before cooking for tender strips.

Make it your own

Use thin pork tenderloin slices, cooking to 145°F and resting 3 minutes.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.