Hearty beef lunch bowl (Printable Version)
Tender beef with fresh vegetables and savory sauce over steamed rice for a flavorful lunch.
# 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 - 1 1/2 cups jasmine or basmati rice
06 - 2 1/2 cups water
07 - 1/2 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 a boil, then reduce heat, cover, and simmer for 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 for 2 to 3 minutes until browned yet tender. Remove beef and set aside.
05 - In the same pan, stir-fry carrots, red bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Return beef to the pan, pour in the sauce, and toss to coat. Cook for 1 to 2 minutes until heated through.
07 - Fluff rice with a fork and divide among four bowls. Top with beef and vegetable mixture.
08 - Garnish with cucumber slices, spring onions, toasted sesame seeds, and fresh coriander leaves if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in under 40 minutes and tastes like you've been cooking all afternoon.
- The beef stays tender if you don't overcrowd the pan, and nobody needs to know that secret.
- Everything gets coated in this glossy, savory sauce that makes rice taste like the best thing you've ever eaten.
02 -
- Don't crowd the beef in the pan or it will steam instead of sear—cook it in batches if you need to, and your crust will be golden instead of gray.
- Add the sesame oil to the finished sauce instead of heating it, or you'll lose the nutty flavor that makes people ask what you did differently.
03 -
- Toast sesame seeds in a dry pan for 30 seconds right before serving so they smell incredible and taste nutty instead of bland.
- Keep your skillet or wok at medium-high heat the whole time so the beef develops a proper crust and the vegetables don't steam in their own moisture.