Mexican Beef Sirloin & Onion Bowls

Wash 2 medium bell peppers, remove the seeds, and slice them into thin strips. Peel and slice 2 large yellow onions into thin half-moons.

Trim any excess fat from 3 lb of raw beef sirloin and cut the meat into 1-inch bite-sized cubes. Pat the beef dry with paper towels, then season thoroughly in a bowl with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chili powder.

In a medium saucepan, bring 2 cups of water to a boil. Stir in 2 cups of dry instant rice, cover with a tight-fitting lid, remove from the heat, and let it stand for 5 minutes until the water is fully absorbed. Fluff with a fork.

Drain and rinse one 15 oz can of black beans. In a small saucepan over medium-low heat, warm the black beans with 2 tbsp of water for 3 to 4 minutes until hot, then season with a pinch of salt.

Heat 2 tbsp of vegetable oil in a large skillet over high heat. Add the sliced yellow onions and sliced bell peppers, sautéing for 3 minutes until they begin to soften. Add the seasoned beef sirloin cubes in a single layer and sear without moving for 2 minutes to develop a smoky crust, then stir-fry for another 3 minutes until the beef is cooked through.

Assemble the bowls by dividing the cooked instant rice and warmed black beans evenly among 4 bowls. Top each bowl with exactly half of the cooked beef, onions, and bell peppers.

Allow the remaining half of the cooked beef sirloin (1.5 lb) and the remaining yellow onions and peppers to cool completely. Transfer them to an airtight container and store in the refrigerator to use for the Day 3 meal.