Description
This Beef Bowl with Veggies and Pico de Gallo is a vibrant, wholesome meal bursting with juicy marinated steak, sautéed bell peppers, fresh broccoli, and zesty homemade pico. Packed with color, texture, and flavor, it’s the perfect quick weeknight dinner or meal prep staple. #beefbowl #healthybeefrecipes #steakbowl #mexicaninspired
Ingredients
Scale
For the Beef
- 1 lb flank or skirt steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
For the Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- Olive oil, salt, and pepper to taste
For the Pico de Gallo
- 2 Roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 tbsp jalapeño, minced
- Juice of 1 lime
- Salt and chopped cilantro, to taste
For the Broccoli
- 1 head of broccoli, cut into florets
Instructions
- Marinate the beef: In a bowl, mix soy sauce, lime juice, olive oil, and garlic. Add sliced steak and marinate for at least 15 minutes.
- Cook the beef: Heat a skillet or grill pan over medium-high heat. Sear steak slices for 2–3 minutes per side until browned and cooked to your liking.
- Sauté the veggies: In a separate pan, cook bell peppers and red onion in olive oil with a pinch of salt and pepper until tender-crisp.
- Steam the broccoli: Steam or sauté broccoli florets until just tender and bright green.
- Make the pico: In a bowl, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Stir to mix.
- Assemble bowls: In each bowl, add a portion of beef, sautéed veggies, broccoli, and a scoop of fresh pico de gallo. Serve warm.
Notes
- Swap steak for chicken or tofu for a different twist.
- Serve over rice or quinoa for extra heartiness.
- Top with avocado slices or a dollop of sour cream for creaminess.
- Double the pico de gallo and use leftovers with chips or tacos.
- Great for meal prep—store components separately and assemble fresh!
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg