Steak Rice Bowls
**Ingredients (13 Total):
- 1½ lbs flank steak, thinly sliced
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli
- ¼ cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp salt
**Condiments & Sauces:
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
**Oils & Grains:
- 1 tbsp olive oil
- 1 cup cooked white rice
**Directions
1. Marinate Steak: In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic powder, salt, and pepper. Toss sliced flank steak in the marinade. Let sit for at least 20 minutes.
2. Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add marinated steak and cook for 3–4 minutes until browned and cooked through. Remove from skillet.
3. Stir-fry Veggies: In the same skillet, add red onion, red bell pepper, broccoli and yellow bell pepper. Cook until slightly softened, about 4–5 minutes.
4. Combine: Return steak to the pan and toss everything together.
5. Assemble Bowls: Serve hot over cooked white rice and top with chopped green onions.
**Serving Size: 3–4 servings
**Estimated Calories: 550–650 calories per serving (based on 4 servings)