High Protein Savory Beef and Rice Bowl
Fuel your day with this High Protein Savory Beef and Rice Bowl, a nutritious and flavor-packed option that's perfect for lunch or dinner. Featuring tender sirloin steak marinated in soy sauce, garlic, and ginger, this hearty bowl pairs perfectly with nutty brown rice and colorful, crisp vegetables like broccoli, red bell peppers, and julienned carrots. A luscious sauce thickened with cornstarch ties the dish together, while optional sriracha adds a touch of heat for spice lovers. Ready in just under an hour, this protein-packed meal is ideal for meal prep and garnished with sesame seeds and green onions for an added burst of flavor. Whether you're looking for a satisfying post-workout meal or a balanced dinner idea, this wholesome recipe has all the elements to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 pound sirloin steak
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 3 tablespoons green onions, chopped
- 1 teaspoon sriracha sauce (optional)
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
Start by rinsing the brown rice under cold water until the water runs clear. Place the rice and 2 cups of water in a medium-sized pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, slice the sirloin steak thinly against the grain. In a large bowl, mix the soy sauce, 1 tablespoon of olive oil, minced ginger, and minced garlic. Add the sliced steak to the marinade and let it sit for at least 10 minutes.
In a large skillet or wok, heat the remaining tablespoon of olive oil over medium-high heat. Add the marinated steak and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, broccoli florets, and carrots. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
To make the sauce, mix the cornstarch and 2 tablespoons of water in a small bowl to create a slurry. Pour this into the skillet along with any remaining marinade from the beef. Bring to a simmer while stirring, until the sauce thickens, approximately 2 minutes.
Return the cooked beef to the skillet and toss everything together to coat it in the sauce. Add sriracha sauce if you're using it and adjust seasoning to taste.
Serve the beef and vegetable mixture over a bed of brown rice. Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.3 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2658 mg | 57% | |
*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.
