Homemade Beef And Egg Rice Bowl With Bell Pepper Recipe

Preparing the Beef

1. Season the beef (100-150g) with salt, pepper, and any additional spices of your choice. Heat a pan over medium-high heat and cook the beef until browned and fully cooked, about 5-7 minutes per side, depending on thickness. 2. Let the beef rest for a few minutes before slicing into bite-sized pieces.

Cooking the Rice

1. Rinse 150-200g of rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to boil. Add the rice, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18-20 minutes. 2. Fluff the rice with a fork before serving.

Boiling the Egg

1. Place 1 medium egg (about 50g) in a saucepan and cover with cold water by at least an inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes, depending on your desired doneness. 2. Remove the egg from the heat and place in a bowl of ice water for a few minutes to cool. Peel the egg and set aside.

Preparing the Bell Pepper

1. Wash and slice one medium-sized bell pepper (about 30g) into strips. These can be eaten raw for a crisp texture and fresh flavor, or lightly sautéed in a pan over medium heat for 2-3 minutes for a softer texture.