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Steak, Rice & Peppers Meal Prep Bowls (Easy High-Protein Lunch)
Amanda Peterson

Steak, Rice & Peppers Meal Prep Bowls

Elevate your weekday lunch routine with these high-protein meal prep bowls. Featuring tender stir-fried steak, crisp-tender colorful peppers and broccoli, and a savory, aromatic black pepper sauce, this recipe is designed for maximum flavor and nutrition. Using the 'velveting' steak technique, the beef stays succulent and delicious, making it the perfect balanced meal to fuel your training or busy workday. Ready in under an hour, these bowls keep perfectly in the fridge for all-week convenience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef flank or sirloin steak, thinly sliced against the grain
  • 2 tbsp cornstarch, divided
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups jasmine rice, dry
  • 2 tbsp olive or avocado oil
  • 2 bell peppers, sliced into strips
  • 1 onion, sliced
  • 2 cups broccoli florets
  • 1/2 cup low-sodium soy sauce or coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp vegetarian oyster sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup beef broth

Method
 

  1. Prepare the steak by slicing thinly against the grain and tossing with 1 tbsp cornstarch, salt, and pepper.
  2. Cook jasmine rice according to package instructions and set aside.
  3. Heat oil in a large skillet or wok over medium-high heat.
  4. Sear the steak in batches until browned, remove from pan and set aside.
  5. Add bell peppers, onions, and broccoli to the same pan and sauté until tender-crisp.
  6. In a small bowl, whisk together soy sauce, rice vinegar, honey, oyster sauce, garlic, ginger, and coarse black pepper.
  7. In a separate small dish, mix the remaining 1 tbsp cornstarch with beef broth until smooth.
  8. Add the cooked steak back to the pan with the vegetables, pour in the sauce and the beef broth mixture.
  9. Simmer for 2-3 minutes until the sauce thickens and coats everything evenly.
  10. Divide cooked rice into four containers and top with the steak and vegetable mixture.

Notes

Store in airtight containers in the refrigerator for up to 4 days. If the sauce thickens too much during storage, add a splash of water before reheating. Ensure you use vegetarian oyster sauce to keep the dish free from non-halal meat ingredients.