Steak and Veggie Bowl
Ingredients:
1 lb sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 cup cooked quinoa
1/2 cup chopped cilantro
1/4 cup lime juice
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1/2 tsp onion powder
Instructions:
1. Season the steak cubes with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the steak and cook until browned on all sides and cooked to your desired doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
3. Add the red onion, bell peppers, zucchini, and yellow squash to the skillet. Cook until softened, about 5-7 minutes.
4. Stir in the black beans and corn. Cook for another 2-3 minutes to heat through.
5. Add the cooked quinoa, cilantro, and lime juice to the skillet. Stir to combine.
6. Add the cooked steak back to the skillet and stir to combine everything.
7. Serve immediately or let cool and store in the refrigerator for later.
Notes:
You can adjust the amount of chili powder to your liking.
Feel free to add other vegetables, such as broccoli, carrots, or mushrooms.
If you don't have quinoa, you can use rice or another grain.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier dish, add a pinch of cayenne pepper.
You can also grill the steak instead of pan-frying it.