Instructions

• Prepare 3 cups steamed rice according to package directions and keep warm. Pat the beef dry with paper towels. If using flank steak, slice it against the grain into thin strips; if using tenderloin or ribeye, use the cubed pieces as written.
• In a medium bowl, toss the beef with 2 tablespoons fresh thyme leaves, 1 tablespoon smoked paprika, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and a pinch of kosher salt and black pepper until evenly coated.
• Heat 1 tablespoon extra virgin olive oil in a large skillet over high heat until the oil shimmers. Add the 3 sliced bell peppers, season with salt and pepper, and cook, stirring occasionally, about 5 minutes until the peppers are tender and slightly charred. Transfer the peppers to a plate and set aside.
• Return the skillet to high heat and add the remaining 1 tablespoon extra virgin olive oil. Add the seasoned beef in a single layer and cook undisturbed 3–5 minutes, until browned on the bottom. Stir or flip the beef and cook another 3–5 minutes until browned and cooked to your desired doneness (times will vary with thickness).
• Reduce the heat to medium, add 4 tablespoons salted butter and the 3 cloves minced or grated garlic to the skillet, and toss or stir to coat the beef. Cook 2–3 minutes, stirring frequently, until the garlic is fragrant and lightly golden (watch carefully so the garlic does not burn).
• Return the cooked peppers to the skillet, toss to combine with the beef and butter-garlic sauce, then remove the skillet from the heat and stir in the juice from 1 lemon.
• Divide the steamed rice among plates or bowls, top with the beef and peppers, and garnish with sliced avocado, additional fresh thyme, and fresh herbs such as basil, cilantro, and/or mint. Serve immediately.