Classic Carne Asada With Pinto Beans And Rice
A tender, quick-cooking flank steak paired with fiber-rich pinto beans and brown rice. Finished with a squeeze of fresh lime to brighten the flavors and boost iron absorption.
Prep
15 min
Cook
15 min
Total
30 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Cook the rice in a large batch earlier in the week. Cooling and reheating rice increases its resistant starch, which is excellent for feeding your gut microbiome and smoothing out blood sugar spikes.
Do these three things first
- 1Prep cup canned pinto beans (rinsed), large bell pepper (sliced), cup fresh cilantro (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Toss the flank steak with 1 tablespoon…
- 01
Toss the flank steak with 1 tablespoon…
In a bowl, toss the flank steak with 1 tablespoon of olive oil, a squeeze of lime juice from one of the wedges, and a generous pinch of cumin, garlic powder, salt, and black pepper. Let it sit for 10 to 15 minutes at room temperature.
Allow: 10 to 15 minutes
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Heat a large skillet over medium-high heat
Heat a large skillet over medium-high heat. Sear the steak for 4 to 5 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes.
Look for: it reaches your desired doneness
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Lower the heat to medium
Lower the heat to medium. In the same skillet, add a small splash of olive oil and the sliced bell pepper. Sauté for 3 to 4 minutes until tender-crisp.
Look for: tender-crisp
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Gently warm the pinto beans and cooked…
While the peppers cook, gently warm the pinto beans and cooked brown rice in the microwave or a small pot.
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Slice the rested steak thinly against the…
Slice the rested steak thinly against the grain.
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Assemble the plates by laying down a…
Assemble the plates by laying down a bed of baby spinach, then dividing the rice, pinto beans, cooked bell peppers, and sliced steak between the two plates.
Tap card to mark done - 07
Garnish with fresh chopped cilantro and serve…
Garnish with fresh chopped cilantro and serve with the remaining lime wedges.
Ready when: everything is assembled and ready to enjoy
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