Steak And Rice
This chef-curated Steak And Rice offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 31g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 361 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Steak And Rice offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak And Rice to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak And Rice, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 1/2 pounds round steak
- 2 tablespoons vegetable oil
- 1 green bell pepper
- 1 (29 ounce) can diced tomatoes
- 4 tablespoons cornstarch
- 1 cube beef bouillon cube
- 1/4 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black
- pepper
- 1/2 teaspoon ground ginger
- 2 cups water
- 1 cup white rice
- 2 cups water
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Trim any fat from round steak and slice meat into thin 2 to 3 inch long stripsStep 2: Technique & Execution
Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long stripsStep 3: Technique & Execution
In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is brownedStep 4: Technique & Execution
Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and gingerStep 5: Technique & Execution
Cover and simmer 10 minutesStep 6: Technique & Execution
Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beefChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 361 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 31g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Steak And Rice
This chef-curated Steak And Rice offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips
Technique & Execution: Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips
Technique & Execution: In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned
Technique & Execution: Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger
Technique & Execution: Cover and simmer 10 minutes
Technique & Execution: Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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