Steak & Peppers Rice Bowls with Mango Pico de Gallo

Flavorful steak and peppers in easy loaded rice bowls form! These colorful rice bowls are heaped high with tons of beef and an insanely-flavorful mango pico de gallo!

Steak on Monday is an obvious sign that this week is already won.

But let’s just go for the grand prize and throw a rice bowl and some killer mango pico into the deal and call ourselves golden.

I love being golden at the dinner game but especially on a motivation-less Monday. It sets a good dinner tone for the rest of the week.

Really though, when could a rice bowl as pretty as this not give you all the motivation you could ever need??

So here we go…today’s rice bowls are going something along the lines of this >>>

Steak strips + sweet peppers + onion + garlic take a little saute until they look something along the lines of this perfection.

Pico time. Mangoes are quite clearly the boss amiright? I would prefer to just eat this killer pico with a spoon, kbye.

But the bowls need some mango love too. Pile it all in your bowl with the steak + hot rice + guacamole.

If this isn’t Monday goals, would someone pleaaaase tell me what is??

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Steak & Peppers Rice Bowls with Mango Pico de Gallo

Flavorful steak and peppers in easy loaded rice bowls form! These colorful rice bowls are heaped high with tons of beef and an insanely-flavorful mango pico de gallo!

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Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Ingredients

Bowls:

• 2 tablespoons olive oil
• 2 round steaks 12 oz each cut against the grain into thin strips
• 2 large sweet peppers cored and thinly sliced
• 1 medium onion thinly sliced
• 2 cloves garlic
• Salt and pepper to taste
• 3 cups hot cooked rice

Pico de Gallo:

• 2 medium ripe mangos peeled, pitted, and diced into 1/2-in cubes
• 2 tablespoons minced fresh jalapeno pepper
• 2 tablespoons minced red onion
• 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro
• Salt and pepper to taste
• Guacamole for serving

Instructions

• In a large skillet over medium-high heat, heat olive oil until shimmery. Saute steak strips, peppers, onion, and garlic in hot oil until beef is cooked through and veggies are tender, about 8 minutes. Season with salt and pepper to taste.
• Divide hot cooked rice between serving bowls and top with steak mixture. Set aside for a moment.
• Make the pico gallo: Combine all ingredients in a small bowl. Season with salt and pepper to taste and top steak bowls with pico de gallo immediately. Top with guacamole if desired. Enjoy!

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