High-Protein Beef Stir-Fry with Red Peppers & White Rice

Ingredients

• 200g Raw top sirloin steak
• 150g White rice, long grain, raw
• 150g Raw red bell pepper
• 10g Garlic, raw
• 15g Sriracha chili sauce

Method

1. 1Cook the rice first: Bring 350ml water to a boil in a medium saucepan. Add 150g raw white rice, stir once, and reduce heat to low. Cover and simmer for 18-20 minutes until tender and water is fully absorbed. Remove from heat and fluff with a fork.
2. 2Prepare the steak: Remove the 200g top sirloin steak from the fridge 10 minutes before cooking. Pat dry with paper towels. Season both sides generously with salt and pepper.
3. 3Slice the steak: Once cooled slightly, slice the cooked steak against the grain into 1/4-inch thick strips. This ensures tenderness and even cooking in the stir-fry.
4. 4Prepare vegetables: Slice the red bell pepper into 1/4-inch strips, removing seeds and white membrane. Mince the 10g raw garlic clove finely.
5. 5Heat the pan: Place a large skillet or wok over medium-high heat for 1-2 minutes. Lightly coat with cooking spray to prevent sticking without adding extra fat.
6. 6Cook steak strips: Add the sliced steak to the hot pan in a single layer. Cook for 2-3 minutes per side until browned and cooked to medium (internal temp 135-145°F). Remove to a clean plate.
7. 7Stir-fry peppers: Add more cooking spray to the pan. Add the sliced bell peppers and minced garlic. Stir-fry for 3-4 minutes until peppers are slightly softened but still crisp-tender.
8. 8Build the sauce: In a small bowl, combine the 15g sriracha chili sauce with 2 tablespoons water to thin it out slightly for even coating.
9. 9Combine: Return the cooked steak strips to the pan with the peppers. Pour the sriracha mixture over everything. Toss for 30-60 seconds to coat evenly and warm through.
10. 10Plate: Divide the cooked white rice into a bowl or plate, and top with the steak and pepper stir-fry mixture. Serve immediately while hot.