Chipotle Steak and Pepper Bowls
Servings: 5 servings
Nutrition
Calories: 497kcal | Carbohydrates: 57g | Protein: 38g | Fat: 13g | Fiber: 4.5g
These Chipotle Steak and Pepper Bowls have less than 500 calories per serving making them great for cutting or weight loss. Made up of lean steak, peppers, and rice, you can prep these in under an hour.
Print Recipe
Pin Recipe
Share on Facebook
Ingredients
- 1.5 lbs (681 g) top round steak london broil
- 1 tbsp (15 g) oil
- 1 tbsp (15 g) soy sauce
- 1 tsp (3 g) chili powder
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) pepper
- 0.5 tsp (2 g) baking soda
- 0.5 tsp (3 g) salt
- 1 tbsp (15 g) oil to cook beef
For the Rice
- 4 cups (250 g) cooked rice
- 3 tbsp (45 g) chipotle peppers in adobo sauce
- 2 tbsp (30 g) soy sauce
For the Vegetables
- 1 medium (150 g) green pepper
- 1 medium (150 g) red pepper
- 1 small (100 g) onion
- 2 cloves (10 g) garlic
- 1 cup (150 g) frozen corn
- 2 tsp (10 g) oil
- 1 tbsp (15 g) lime juice
Instructions
For the Rice
- It is best to use day old rice in this recipe because it gives it a chance to dry out a bit. This isn't mandatory, but is recommended. Cook it the night before.
- You will need 4 cups (600g) of cooked rice in this recipe. For reference, I used (250g) of dry uncooked rice in my rice cooker. Cook the rice using your preferred method.
For the Bowls
- Place the steak into the freezer for a couple of hours before cooking to firm up.
- In a large bowl mix together 1 tbsp of oil, 1 tbsp of soy sauce, all of the seasonings, and the baking soda. Stir to combine, this is the marinade.
- Use your sharpest knife to cut the steak into thin strips of about 1/4 inch in thickness and then across into a medium dice. You want this to be in small pieces.
- Add the steak to the marinade and mix so each piece of beef is well coated. Massage the beef in your hands a bit to help tenderize it. Allowing it to marinate for 30 minutes to an hour is best but feel free to prep the other ingredients first, then cook the steak whenever you are done.
- While the beef is marinating chop all of your vegetables. Cut the bell peppers into a medium dice, the onion into thin slices, and mince the garlic.
- For the chipotle peppers in adobo sauce you will need 3 tbsp in total. The peppers are dried jalapeños so if you don't like spice, don't use too many. You can just take the adobo sauce and still get the flavor. For reference I used 2 peppers and the rest of the weight was in the sauce. Mince up the jalapeños.
- Once the beef is ready to be cooked, heat a large skillet over medium heat. To achieve proper browning, it is best to cook this steak in batches to not overcrowd the pan. I have accounted or 1 tbsp of oil to assist in cooking this beef.
- Add half of the steak and 0.5 tbsp of oil to the pan and spread it out across the surface to give it space between pieces. Because we cut this so thin it will cook quickly. Give it about 2 minutes over the heat, undisturbed, to develop color and then toss it around to the other side. Cook for an additional 2 minutes and remove it from the pan and store on a plate.
- Add the remaining 0.5 tbsp of oil and beef and repeat the cooking process to finish off the beef. Remove from pan once finished.
- There should be a bit of residual oil left in the pan so to cook the vegetables, add in 2 tsp (10g) with the onions and peppers over medium heat. Cook for about 2-3 minutes to allow them to soften a bit.
- Next add in the corn and garlic and stir. Allow these to cook over the heat for another 1-2 minutes.
- Create a well in the center of your pan and add in the rice, soy sauce, lime juice, and chipotle peppers in adobo sauce. Stir to combine and break up the rice.
- Re add the steak stir. Taste test and adjust with salt to your liking.
Plating
- This recipe makes 5 Divide everything evenly into your 5. It will last for up to 5 days in the fridge.
NUTRITIONAL INFO FOR THE Chipotle Steak and Pepper Bowls
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
283g
Protein
191.1g
Fat
65.3g
Calories
2484.1 cals
This Post Has 4 Comments
This is absolutely amazing! I’ve eaten over 10 different meal preps from here and it gets better and better with new recipes.
Thank you so much for making this! Been following for some months and it really saves time, money and weight!
Thank you for including the amount of uncooked rice you used. It makes it easier to follow along with the recipe and be confident with your calorie estimate.
Yes! I’ve gotten pretty good at estimating how much to use, but having a starting point was nice this time.
Dang, this was another good one! I’ll have my final dish today, eight days thanks to vacuum sealing, and yesterdays was just as good as the first day. There’s just the right amount of heat for me. It’s spicy, but not overpowering to where it covers the flavors, and it doesn’t make me regret my spicy choices the next day. I’m going with dishes under 500 calories so they’re mostly chicken dishes and the change to steak was a nice switch.
Thank you not just for this recipe, but for all of them. I’ve been using them for my lunch meal preps and they have helped me go from 225 down to 174 in just three months. Fifty pounds in three months!!! I don’t remember the last time I was this lean.