# What You’ll Need:
→ Beef
01 - 800 g lean beef sirloin or flank steak, sliced thinly
02 - 2 tbsp olive oil
03 - 2 tbsp low-sodium soy sauce (gluten-free if needed)
04 - 2 garlic cloves, minced
05 - 1 tsp black pepper
06 - 1 tsp smoked paprika
→ Rice
07 - 2 ½ cups uncooked brown rice (or white rice)
08 - 5 cups water
09 - 1 tsp salt
→ Vegetables
10 - 2 cups broccoli florets
11 - 2 cups bell peppers, sliced (any color)
12 - 1 cup carrots, sliced
13 - 1 cup snap peas
14 - 1 tbsp olive oil
15 - Salt and pepper, to taste
→ Garnish (optional)
16 - 2 tbsp fresh parsley or cilantro, chopped
17 - Lemon wedges
# How to Make It:
01 - Rinse the rice under cold water. In a medium saucepan, bring water to a boil, add rice and salt, cover, reduce heat, and simmer for 30 minutes (brown rice) or until tender. Fluff with a fork and set aside.
02 - In a large bowl, combine beef slices with olive oil, soy sauce, garlic, black pepper, and smoked paprika. Let marinate for 10–15 minutes while preparing the vegetables.
03 - In a large skillet or wok over medium-high heat, add olive oil. Add broccoli, bell peppers, carrots, and snap peas. Sauté for 5–7 minutes until crisp-tender. Season with salt and pepper. Remove from pan and set aside.
04 - In the same skillet over high heat, add marinated beef in a single layer. Sear for 2–3 minutes per side until browned and just cooked through. Work in batches if needed.
05 - Divide rice evenly among 5 meal prep containers. Top each with equal portions of sautéed vegetables and beef.
06 - Sprinkle with fresh parsley or cilantro and add a lemon wedge if desired. Let cool, then cover and refrigerate for up to 4 days.
