Steak & Rice Skillet

Quick-cooking lean beef strips and colorful bell peppers sautéed together and served over a bed of savory rice, all in one pan.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $7.30/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• stir-fry
• quick
• healthy
• savory

Ingredients

• 8 ounce sirloin steak (cut into thin strips)
• 1 tablespoon olive oil
• 0.5 red onion (medium, thinly sliced)
• 0.5 green bell pepper (thinly sliced)
• 0.5 yellow bell pepper (thinly sliced)
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 1 cup cooked white rice (cooked)
• 0.5 cup chicken broth
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Season sirloin steak strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and cook for 2-3 minutes until browned. Remove steak from skillet and set aside.
2. Add sliced red onion, green bell pepper, and yellow bell pepper to the same skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
3. Stir in chili powder and ground cumin. Cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in cooked white rice.
5. Return steak to the skillet and toss everything together to combine and heat through. Garnish with fresh cilantro if desired and serve immediately.

Notes

To save time, use pre-cooked rice that can be microwaved quickly.

Nutrition (per serving)

• Calories: 489
• Protein: 27.1 g
• Carbohydrates: 40.1 g
• Fat: 24.5 g
• Fiber: 2.8 g
• Sodium: 302 mg
• Saturated Fat: 7.5 g
• Sugar: 3.2 g
• Cholesterol: 89 mg