Chipotle Steak and Pepper Bowls
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.
Servings: 5 servings
Calories: 497kcal
Ingredients
- 1.5 lbs top round steak london broil
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pepper
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tbsp oil to cook beef
For the Rice
- 4 cups cooked rice
- 3 tbsp chipotle peppers in adobo sauce
- 2 tbsp soy sauce
For the Vegetables
- 1 medium green pepper
- 1 medium red pepper
- 1 small onion
- 2 cloves garlic
- 1 cup frozen corn
- 2 tsp oil
- 1 tbsp 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 for 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.
Video
Nutrition
Calories: 497kcal | Carbohydrates: 57g | Protein: 38g | Fat: 13g | Fiber: 4.5g