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Rainbow Rice with Steak: A Colorful and Delicious Meal Idea


  • Author: Dottie
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Description

This Flank Steak with Jasmine Rice and Colorful Veggies features tender marinated steak paired with fluffy jasmine rice and a vibrant mix of sautéed bell peppers, corn, and peas. It’s a delicious and visually appealing dish, perfect for both weeknight dinners and special occasions.


Ingredients

Scale
  • 1 cup of jasmine rice
  • 2 cups of water or chicken broth
  • 1 tablespoon of olive oil (for rice)
  • 1 teaspoon of salt (for rice)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup of corn (fresh or frozen)
  • 1 cup of peas (fresh or frozen)
  • 1 tablespoon of soy sauce (for veggies)
  • 1 tablespoon of sesame oil (for veggies)
  • 1 pound of flank steak
  • 2 tablespoons of soy sauce (for marinade)
  • 1 tablespoon of Worcestershire sauce (for marinade)
  • 1 teaspoon of garlic powder (for marinade)
  • 1 teaspoon of onion powder (for marinade)
  • Salt and pepper to taste (for marinade)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, water (or chicken broth), olive oil, and salt. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes. Check around the 15-minute mark to see if all the liquid has been absorbed.
  4. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork and set aside.
  5. Dice the red, yellow, and green bell peppers into small, uniform pieces.
  6. If using fresh corn, cut the kernels off the cob. If using frozen corn, no need to thaw.
  7. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers, corn, and peas. Sauté for 5-7 minutes until tender but vibrant.
  8. Add soy sauce and sesame oil to the skillet, stir to combine, and cook for another minute. Remove from heat.
  9. In a small bowl, mix together soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
  10. Place flank steak in a shallow dish or resealable bag and pour the marinade over it, ensuring it’s well coated. Marinate for at least 30 minutes (or longer in the fridge for more flavor).
  11. Remove the steak from the marinade and let excess drip off. Allow it to sit at room temperature for a few minutes.
  12. Heat a grill pan or outdoor grill over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare, checking with a meat thermometer (130°F/54°C).
  13. Remove from grill and let rest for 5-10 minutes to allow juices to redistribute.
  14. In a large serving bowl, combine the fluffy jasmine rice and sautéed vegetables. Slice the rested steak and serve on top of the rice and veggies. Garnish with fresh cilantro and lime wedges if desired.

Notes

  • For a spicier kick, consider adding some red pepper flakes or a dash of hot sauce to the vegetables.
  • This dish can be easily customized with your favorite vegetables or proteins.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes