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!
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!