Skillet Beef and Pepper Rice Bowls

Everything cooks in one skillet, then goes to the table as a build-your-own bowl bar. That solves the picky-eater problem without cooking twice — the kid who won't eat peppers gets beef and rice, and nobody has to negotiate. The cornstarch toss on the beef is what makes it tender instead of chewy.

Ingredients

• 1½ lb flank or sirloin steak, sliced thin against the grain
• 1½ tsp kosher salt, divided
• 2 tbsp cornstarch
• 3 tbsp neutral oil, divided
• 2 bell peppers (any colors), sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• ⅓ cup soy sauce
• ¼ cup beef or chicken broth
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 5 cups cooked rice
• For the bowl bar: sliced scallions, sesame seeds, shredded carrot, cucumber, sriracha, extra rice

Instructions

1. Toss the sliced beef with 1 tsp salt and the cornstarch until every piece is lightly coated. Let it sit 10 minutes while you cut the vegetables.
2. Whisk the soy sauce, broth, brown sugar, rice vinegar, and sesame oil together.
3. Heat 2 tbsp oil in a large skillet over high until it shimmers. Add half the beef in a single layer and cook 90 seconds without touching it, then toss and cook 60 seconds more. Transfer to a plate. Repeat with the second batch. Crowding the pan is what makes beef grey instead of browned.
4. Add the remaining 1 tbsp oil. Add the peppers and onion with the remaining ½ tsp salt and cook 5–6 minutes over high heat, tossing occasionally, until charred at the edges but still with some bite.
5. Add the garlic and ginger and cook 30 seconds.
6. Pour in the sauce and simmer 2 minutes until slightly thickened. Return the beef and its juices, toss to coat, and cook 1 minute more.
7. Serve over rice with the toppings in separate bowls so everyone builds their own.

Substitutions

• Ground beef: works and is cheaper. Skip the cornstarch and brown it in one batch.
• Chicken thighs, sliced thin, take the same treatment; cook to 165°F.
• Tofu: press extra-firm tofu, cube it, toss with cornstarch, and pan-fry until golden before setting aside.
• Gluten-free: tamari for the soy sauce.
• No fresh ginger: 1½ tsp ground, added with the sauce.

Storage and reheating

Refrigerate beef and rice separately up to 4 days. Reheat the beef mixture in a skillet over medium-high for 3 minutes. Excellent for meal prep and lunchboxes. Freezes for 3 months, though the peppers soften considerably.

Serving suggestions

Steamed broccoli or edamame on the side. A fried egg on top for anyone who wants it. Kimchi or quick-pickled cucumber if your table leans that way.