Chinese · Dinner
Black Pepper Beef Rice Bowl (Low-Calorie)
Seared beef sirloin strips tossed in a peppery soy sauce over steamed jasmine rice with garlic, scallion and bell pepper. Coarse black pepper delivers the signature heat while a light sauce keeps the bowl lean without sacrificing the wok-charred flavor Chinese pepper beef is known for.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
394Calories
36.2gProtein
18.1gFat
22.4gCarbs
3.8gSugar
2.3gFiber
954mgSodium
80mgChol
5.2gSat Fat
709mgPotassium
48mgCalcium
3.9mgIron
2.6mcgVitamin B12
38mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Toss the beef sirloin with cornstarch, half the soy sauce and Shaoxing wine until coated. Set aside to marinate 10 minutes.
2
Heat
Warm the vegetable oil in a wok over high heat until it faintly smokes, then add the beef in a single layer. Sear 60–90 seconds per side until browned but still pink in center.
3
Sauté
Add garlic, ginger and half the black pepper to the wok over medium-high heat, stirring constantly for 20–30 seconds until fragrant and golden.
4
Stir-fry
Add bell pepper and scallions and toss over high heat for 90 seconds until crisp-tender and lightly charred, then return beef and any juices. Add remaining soy sauce, oyster sauce and black pepper, tossing 30–45 seconds until glossy. Drizzle sesame oil and toss once.
5
Plate
Spoon jasmine rice into a bowl and top with black pepper beef and vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 1 cup200g cooked jasmine rice
- 11 bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 3 tsp3 tsp coarsely cracked black pepper
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame oil
