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Beef and Rice Bowl
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Source: https://recipheon.com/en/recipes/main-dishes/beef-and-rice-bowl
About this recipe
This beef and rice bowl is a substantial meal made with thinly sliced beef, carrot, bell pepper, and soy sauce. Rice absorbs the flavor of the meat and sauce, while the vegetables add color, crunch, and freshness. Stir-fry the thin beef slices only briefly so they stay tender instead of drying out in the pan. It is a quick, filling meal made from just a few ingredients.
Ingredients
250 g beef tenderloin, cut into thin strips across the grain
100 g rice
1 carrot
1/2 bell pepper
1 tablespoon soy sauce
1 tablespoon canola oil (about 12 g)
Steps
Cook the rice according to the package cooking time and water ratio. Once tender, drain any excess water and leave covered for a few minutes. Prepare the vegetables before frying the beef so the cooked meat does not have to wait while you assemble the bowls.
Pat the thin beef pieces dry; if they need further cutting, slice across the visible grain. Heat the oil thoroughly in a large frying pan and spread the meat in a single layer. Cook over high heat for 2–3 minutes, turning, until browned outside. Do not pile the pieces on top of each other, as they will stew in their juices instead of browning quickly.
Peel the carrot and cut into thin strips. Wash the bell pepper, remove the seeds and white membranes, and finely dice the flesh. The vegetables are served raw, so cut them finely and evenly.
Divide the rice between two bowls and add half the hot beef, carrot and bell pepper to each. Transfer any juices left in the pan to the bowls too.
Drizzle each portion with half the soy sauce and serve immediately, before the thinly sliced meat cools.
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