Beef & Veggie Rice Bowl
Savor this Beef & Veggie Rice Bowl with tender beef, crisp veggies, and flavorful rice. A delightful mix of Asian-inspired ingredients.
30 mins
4 servings
Ingredients
- 1 ½ pounds Beef (Flank), flank steak
- 3 Red Bell Peppers
- 1 ½ teaspoons Ponzu Sauce
- 2 cups Long Grain White Rice
- 2 cloves of Garlic, minced
- 1 ½ teaspoons Furikake
- 3 cups Green Beans, about ¾ lb
- ¼ cup Black Bean Chili Sauce, plus 1 tablespoon
- 1 tablespoon Ginger, minced, fresh
- 3 Green Onions, sliced
- ¼ cup Olive Oil, plus 2 tablespoons, divided
- ½ teaspoon Salt, divided
- ½ teaspoon Black Pepper, divided
Directions
- Start by cooking the rice: Rinse the 2 cups long grain white rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well. In a medium pot, combine the rice with 3 cups water and a pinch of salt and bring to a boil over high heat. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork, then spread the rice on a large plate or sheet pan to cool and dry slightly so it crisps well later.
- While the rice cooks, prepare the ingredients: Wash and dry the fresh produce. Trim and discard the stem ends from the 3 cups green beans (about 3/4 lb); cut them into 1-inch pieces. Remove the stems, ribs, and seeds from the 3 Red Bell Peppers, then dice them into medium-sized pieces. Mince 2 cloves garlic and 1 tablespoon fresh ginger, and slice 3 Green Onions.
- Next, cook the vegetables: In a large nonstick pan, heat 1 tablespoon olive oil over medium-high heat until hot. Add the green bean pieces in an even layer and cook without stirring for 3 to 4 minutes, or until lightly browned. Add the diced peppers, season with some of the 1/2 teaspoon salt and 1/2 teaspoon black pepper (divided among the vegetables, beef, and rice), and cook, stirring occasionally, for another 3 to 4 minutes, or until softened. Transfer the cooked vegetables to a bowl, cover with foil to keep warm, and wipe out the pan.
- Now, cook and glaze the beef: Pat dry the 1 1/2 pounds flank steak with paper towels, slice thinly against the grain, then season with some of the salt and black pepper. In the same pan, heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook without stirring for 2 to 3 minutes, or until lightly browned. Carefully add the 1/4 cup + 1 tablespoon black bean chili sauce and 1/2 cup of water. Continue cooking, stirring frequently, for another 2 to 3 minutes, or until the beef is coated and just cooked through. Transfer to a bowl, cover with foil to keep warm, and rinse and wipe out the pan.
- Finally, crisp the rice and serve your dish: In the same pan, heat 1/4 cup olive oil on medium-high until hot. Add the minced garlic, minced fresh ginger, and sliced green onions and cook for 30 seconds. Add the cooked rice in an even layer and cook without stirring for 3 to 4 minutes, or until lightly browned and slightly crispy. Add the cooked vegetables and 1 1/2 teaspoons ponzu sauce, season with the remaining salt and black pepper, and cook, stirring constantly, for 30 seconds to 1 minute, or until thoroughly combined. Serve the crisped rice and vegetables topped with the glazed beef, including any remaining glaze from the pan. Garnish with the 1 1/2 teaspoons furikake for added flavor. Enjoy your meal!
