Black Pepper Steak & Rice Bowls
Serves 2
10 mins prep
20 mins cook
0 mins total
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.
For the Steak:
Black Pepper Sauce:
Veggies (choose your combo):
For the Bowls:
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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.