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Recipe details
Beef Rice Bowl with Peppers and Zucchini
A rice bowl is topped with stir-fried beef, bell pepper, zucchini, and ginger-soy seasoning. An easy dinner recipe with step-by-step instructions.
≈ 145 kcal/100 g · ≈ 682 kcal/serving
35 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
lean beef steak, thinly sliced120 g
long-grain white rice60 g
red bell pepper, sliced75 g
zucchini, sliced into half-moons75 g
low-sodium soy sauce15 ml
canola oil5 ml
ground ginger0.5 g
black pepper0.3 g
water120 ml
Cookware and utensils
medium saucepan with lid
large skillet
cutting board
chef’s knife
wooden spoon
instant-read thermometer
Directions
01
Rinse the rice under cold water until the water runs mostly clear.
Products
long-grain white rice — 60 g
Action
rinse
Time
2 min
Temperature
cold
02
Combine the rinsed rice and water in the saucepan.
Products
long-grain white rice — 60 g; water — 120 ml
Action
combine
Time
1 min
Temperature
room temperature
03
Cover the saucepan and simmer the rice over low heat until the water is absorbed.
Products
long-grain white rice — 60 g; water — 120 ml
Action
simmer
Time
18 min
Temperature
low heat
04
Heat the oil in the skillet over medium-high heat.
Products
canola oil — 5 ml
Action
heat
Time
1 min
Temperature
medium-high heat
05
Cook the beef with the ginger and black pepper until browned.
Products
lean beef steak, thinly sliced — 120 g; ground ginger — 0.5 g; black pepper — 0.3 g
Action
sear
Time
4 min
Temperature
medium-high heat
06
Add the bell pepper and zucchini to the skillet.
Products
red bell pepper, sliced — 75 g; zucchini, sliced into half-moons — 75 g
Action
add
Time
1 min
Temperature
hot skillet
07
Stir-fry the beef and vegetables until the vegetables are tender-crisp and the beef reaches 145°F/63°C.
Products
lean beef steak, thinly sliced — 120 g; red bell pepper, sliced — 75 g; zucchini, sliced into half-moons — 75 g
Action
stir-fry
Time
6 min
Temperature
medium-high heat; beef to 145°F/63°C
08
Pour the soy sauce into the skillet and toss the mixture.
Products
low-sodium soy sauce — 15 ml
Action
toss
Time
1 min
Temperature
hot skillet
09
Fluff the rice with the wooden spoon and place it in a bowl.
Products
long-grain white rice — 60 g
Action
fluff
Time
1 min
Temperature
hot
10
Top the rice with the cooked beef and vegetables.
Products
lean beef steak, thinly sliced — 120 g; red bell pepper, sliced — 75 g; zucchini, sliced into half-moons — 75 g; long-grain white rice — 60 g
Action
top
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
