Description
This Flank Steak and Vegetable Rice Bowl features marinated flank steak paired with sautéed bell peppers, corn, and black beans, all served over fluffy jasmine rice. It’s a colorful, nutritious meal that’s perfect for any occasion!
Ingredients
Scale
- 1 cup of jasmine rice
- 2 cups of water
- 1 tablespoon of olive oil (for rice)
- 1 teaspoon of salt (for rice)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of corn (fresh or frozen)
- 1 cup of black beans, rinsed and drained
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 pound of flank steak
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear.
- In a medium saucepan, combine the rinsed rice, 2 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes.
- After 15 minutes, remove from heat and let it sit covered for another 5-10 minutes. Fluff with a fork before serving.
- While the rice is cooking, dice the red, yellow, and green bell peppers.
- If using fresh corn, cut the kernels off the cob. If using frozen corn, measure out a cup.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and corn, sauté for 5-7 minutes until tender but crisp.
- Add the black beans, cumin, and paprika to the skillet. Stir and cook for an additional 3-4 minutes until heated through.
- In a small bowl, whisk together soy sauce, Worcestershire sauce, honey, and lime juice for the marinade.
- Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Let it marinate for at least 30 minutes (or longer for more flavor).
- After marinating, remove the steak and season with salt and pepper.
- Heat a grill pan or outdoor grill over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain into thin strips.
- To assemble, serve the fluffy jasmine rice topped with the sautéed vegetables and sliced flank steak. Garnish with fresh cilantro and lime wedges.
Notes
- For extra flavor, marinate the steak overnight.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes