Ingredients
Scale
- 1 lb flank steak, sliced thin
- 2 cups cooked jasmine rice
- 1 cup sliced zucchini
- 1 cup sliced bell peppers
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- Sesame seeds and chopped green onions for garnish
Instructions
- Heat sesame oil in a skillet over medium-high heat.
- Cook sliced steak until browned and cooked through, about 3-4 minutes per side.
- Add garlic, ginger, soy sauce, and vegetables to the skillet and saute until tender, about 5 minutes.
- Serve the beef and vegetables over bowls of warm jasmine rice.
Notes
- You can substitute beef with chicken or tofu for variation.
- To save time, prepare rice in advance or use microwaveable rice packs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg