Heart-Healthy Savory Beef Rice Bowl
Fuel your body and delight your taste buds with this Heart-Healthy Savory Beef Rice Bowl, a wholesome dish packed with vibrant flavors and nutritious ingredients. Featuring lean beef sirloin, fiber-rich brown rice, and a rainbow of vegetables like red bell pepper, broccoli, and carrot, this recipe is both satisfying and nutrient-dense. Infused with the zing of fresh garlic and ginger alongside a splash of low-sodium soy sauce, every bite delivers bold, savory goodness with a heart-smart twist. Ready in just 45 minutes, this one-bowl wonder is topped with green onions and a sprinkle of sesame seeds for the perfect finishing touch. Perfect for a balanced dinner or a quick lunch, this easy and flavorful beef rice bowl is your go-to meal for delicious, guilt-free dining.
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Recipe Information
Ingredients
- 300 grams Lean beef sirloin
- 1 cup Brown rice
- 1 tablespoon Low-sodium soy sauce
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 medium Carrot
- 2 stalks Green onions
- 2 teaspoons Olive oil
- 1 teaspoon Sesame seeds
- 1 pinch Black pepper
- 2 cups Water
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring it to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for 25-30 minutes until tender and water is absorbed.
While the rice is cooking, slice the lean beef sirloin into thin strips. Mince the garlic cloves and ginger. Thinly slice the red bell pepper and carrot. Chop the green onions.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the sliced beef strips and cook, stirring occasionally, until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Pour in the low-sodium soy sauce and add a pinch of black pepper. Stir together and cook for an additional 2 minutes to allow the flavors to meld.
Fluff the cooked brown rice with a fork, then divide it among serving bowls.
Top the rice with the beef and vegetable mixture. Sprinkle each bowl with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
