Beef Steak Pepper Lunch Skillet
Recipe by
Ingredients
- For the Beef:
- 1 1/2 lbs sirloin or ribeye steak, thinly sliced (680 g)
- 1 tbsp soy sauce (15 ml)
- 1 tsp sesame oil (5 ml)
- 1/2 tsp garlic powder (2 g)
- 1/2 tsp black pepper (2 g)
- For the Skillet:
- 4 cups cooked white rice (740 g, about 2 cups dry before cooking)
- 1 cup corn kernels, cooked (160 g)
- 2 tbsp unsalted butter (28 g)
- 1/2 cup shredded mozzarella or mild cheese (56 g, optional)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 4 green onions, chopped (40 g)
Directions
- Prepare Beef: Slice steak thinly against the grain. Toss with soy sauce, sesame oil, garlic powder, and black pepper. Set aside to marinate for 15 minutes.
- Cook Rice: If not already prepared, cook rice according to package instructions. Keep warm.
- Heat Skillet: Place a cast iron skillet over medium-high heat until very hot.
- Assemble: Add cooked rice in the center of the skillet. Top rice with butter and a sprinkle of black pepper. Arrange beef slices around the rice. Add corn and cheese (if using) beside the rice.
- Cook & Mix: Allow beef to sear for 1–2 minutes. Stir everything together in the skillet so the beef, rice, butter, and corn mix evenly.
- Finish: Sprinkle with chopped green onions and serve hot straight from the skillet.
Tips for Meal prep
Use pre-sliced beef from an Asian market for quick prep.
Swap white rice for brown rice or quinoa for extra fiber.
Keep rice, beef, and veggies in separate containers if storing, then reheat together in a skillet.
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