Description
A quick and flavorful one-pot meal featuring tender beef, rice, and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Beef Flank Steak (Sliced against the grain for tenderness.)
- 1/4 cup Soy Sauce (Base for marinade.)
- 1/4 cup Brown Sugar (Adds sweetness.)
- 2–3 cloves Garlic (Minced for flavor.)
- 1 tablespoon Ginger (Grated or minced.)
- 1 cup Long-Grain White Rice (Absorbs flavors while cooking.)
- 2 cups Beef Broth (Provides moisture and flavor.)
- 1 cup Mixed Vegetables (Bell peppers and snap peas.)
- to taste Green Onions (Chopped for garnish.)
- 1 tablespoon Sesame Oil (Adds nutty flavor.)
Instructions
- Slice the flank steak against the grain into thin strips.
- In a mixing bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until dissolved.
- Add the sliced beef to the marinade and let it marinate for at least 20 minutes.
- In a large pot, heat vegetable oil over medium-high heat. Add the marinated beef and sear until browned.
- Remove the beef and sauté bell peppers and snap peas in the same pot for 2-3 minutes.
- Return the beef to the pot, add rice, and pour in the beef broth. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Let it sit covered for an additional 5 minutes after cooking.
- Fluff the rice with a fork and drizzle sesame oil over the top. Serve hot, garnished with green onions.
Notes
For the best flavor, let the beef marinate longer than 20 minutes. You can add red pepper flakes for spice or swap beef for chicken or tofu.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg