Black Pepper Steak & Rice Bowls
These 30-minute Black Pepper Steak & Rice Bowls are the easiest weeknight dinner—tender steak, crisp veggies, a glossy black pepper sauce, and fluffy jasmine rice. High-protein, naturally gluten-free, and perfect for both weeknight dinners and meal prep.
Ingredients
For the Steak:
- 1½ –2 lbs flank steak or sirloin thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp olive oil or avocado oil
- Salt + pepper
Black Pepper Sauce:
- ¼ cup low-sodium soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp oyster sauce optional but so good
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 –1½ tsp coarse black pepper the star!
- ¼ cup beef broth or water
- 1 –2 tsp cornstarch to thicken
Veggies (choose your combo):
- 2 bell peppers sliced
- 1 yellow onion sliced
- 1-2 cups broccoli florets
- Optional: snap peas or zucchini
For the Bowls:
- 3 –4 cups cooked jasmine rice
- Green onions
- Sesame seeds
Let's Make It
- Prep the Steak: Freeze steak for 10–15 minutes for easier slicing.
- Slice thinly against the grain.
- Toss with 1 tbsp cornstarch, salt, and pepper — this gives that glossy, takeout-style finish.
- Make the Sauce: In a bowl, whisk together:
- soy sauce, rice vinegar, honey, oyster sauce (optional), garlic, ginger, black pepper, broth, and cornstarch.
- Set aside.
- Cook the Veggies: Heat a drizzle of oil in a large skillet.
- Add peppers, onions, broccoli.
- Cook 5–6 minutes until softened but still crisp.
- Remove from pan.
- Cook the Steak: Add a little more oil to the same pan.
- Sear steak in a single layer—work in batches so it browns instead of steams.
- Cook 1–2 minutes per side until just cooked.
- Combine Everything: Add veggies back into the pan.
- Pour in the sauce.
- Simmer 1–2 minutes until thickened and glossy.
- Assemble Bowls: Serve over jasmine rice and top with green onions + sesame seeds.