Ingredients:

  • 1 lb (450g) sirloin steak, thinly sliced against the grain
  • 1 tbsp (15ml) vegetable oil
  • 1 large onion, thinly sliced
  • 2 bell peppers (different colors - e.g., red & yellow), thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • Pinch of red pepper flakes (optional)
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tbsp (30ml) honey or maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) cornstarch
  • 2 tbsp (30ml) water
  • 1 tsp sesame oil
  • 4 cups cooked white rice (Jasmine or Basmati recommended)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Slice the sirloin steak into thin strips.
  2. In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, cornstarch, and water. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 3-4 minutes. Add garlic, ginger, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Add bell peppers to the skillet and cook until slightly tender-crisp, about 5-7 minutes.
  5. Push the peppers to one side of the skillet. Add the sliced beef to the skillet and cook, stirring frequently, until browned and cooked through, about 3-5 minutes.
  6. Pour the sauce over the beef and peppers. Bring to a simmer and cook until the sauce thickens slightly, about 1-2 minutes. Stir in sesame oil.
  7. Divide cooked rice among four bowls. Top with the beef and pepper rice bowl mixture.
  8. Garnish with sliced green onions and sesame seeds. Serve immediately.