This favorite go-to meal of mine offers a great mix of protein and carbs to either aid recovery or to keep you fueled up on a big ride. Made with beef, white rice, sauteed bell peppers and green onions, and a health dose of soy sauce, black pepper, and garlic, it tastes as good as it looks. It’s a cinch to make too.
Lean ground beef offers a good source of protein and the rice has all the carbs you need. White rice has the benefit of being low in fiber, making it easier to digest and keep your stomach settled. The same quick digestion of the complex carbs in the rice works to provide the quick recharge for your glycogen stores. The peppers, green onions, and garlic add a lot of flavor and color to the mix.
To make it all you have to do is start by cooking your rice. Cal Rose sticky rice is always a great choice, but any white rice will do. With that process started, cut up the veggies and then sauté them in a skillet with a splash of olive oil on a stovetop burner set to medium high. Add the peppers to the skillet first because they take the longest to cook. While that is going, cook the ground beef in another skillet and add a few dashes of soy sauce. I prefer the type of soy sauce that is available at Chinese markets, as is has lower sodium, a darker and richer color, and much more flavor. Remove the veggies from the heat when the edges become caramelized. Do the same with the beef once it is cooked all the way through. To finish, combine all of the cooked ingredients into a bowl and toss them together with black pepper and additional soy sauce to taste. Enjoy!
Daniel Slusser is a professional bicycle mechanic with over ten years of experience. He holds a bachelor’s degree in business administration from HSU and a master’s degree in history from Cal Poly. When he is not riding, wrenching, or writing he enjoys spending time with his wife and two children.