There’s something incredibly comforting about a warm bowl of rice topped with savory, tender beef and vibrant bell peppers. This Beef and Pepper Rice Bowl is a quick and satisfying meal that brings together simple ingredients for a delicious and well-balanced dish.
It’s the kind of meal that reminds you of home—whether that means childhood dinners, a favorite takeout spot, or a cozy weeknight meal when you need something hearty and wholesome. The combination of juicy beef, crisp-tender peppers, and a savory sauce over fluffy rice is a match made in heaven.
This dish is also incredibly versatile. You can easily customize it to your taste, adjust the spice level, or swap out ingredients based on what you have on hand. Plus, it’s perfect for meal prep since it reheats beautifully, making it a great option for busy days.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this dish comes together in under 30 minutes.
- Flavorful and Satisfying: The combination of tender beef, colorful peppers, and a rich, savory sauce is simply irresistible.
- Customizable: Adjust the spice level, swap in different veggies, or even use chicken or tofu if you prefer.
- Great for Meal Prep: Make a batch ahead of time and enjoy delicious lunches or dinners throughout the week.
Ingredients You’ll Need
For the Beef and Peppers:
- 1 lb beef (sirloin or flank steak), thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon brown sugar
- ½ cup beef broth
For Serving:
- 2 cups cooked white or brown rice
- Sesame seeds (optional, for garnish)
- Green onions, chopped (optional, for garnish)
How to Make Beef and Pepper Rice Bowl
Step 1: Prepare the Beef
Start by slicing the beef into thin strips. This helps it cook quickly and stay tender. Toss the beef with 1 tablespoon of soy sauce and cornstarch, ensuring each piece is coated. Let it sit for about 10 minutes while you prepare the rest of the ingredients. This quick marinade helps lock in moisture and gives the beef a velvety texture when cooked.
Step 2: Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, red pepper flakes (if using), brown sugar, and beef broth. Set it aside. This sauce is the key to the dish’s deep, rich flavor, balancing salty, sweet, and umami notes.
Step 3: Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for 2-3 minutes per side, or until browned and cooked through. Remove the beef from the pan and set it aside.
Step 4: Sauté the Vegetables
In the same pan, add a little more oil if needed, then toss in the sliced onion, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes until they start to soften but still have a bit of crunch. Add the garlic and ginger, stirring for another 30 seconds until fragrant.
Step 5: Combine Everything
Return the cooked beef to the pan, pouring the prepared sauce over the top. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 6: Serve and Enjoy
Spoon the beef and pepper mixture over bowls of warm cooked rice. Garnish with sesame seeds and chopped green onions if desired. Serve immediately and enjoy this hearty, flavorful meal!
Helpful Tips
- Thinly Slice the Beef: For tender, juicy beef, cut it against the grain into very thin strips. This makes it easier to chew and absorbs the sauce better.
- Don’t Overcook the Peppers: You want them slightly tender but still crisp to maintain their vibrant color and fresh taste.
- Adjust the Heat: If you love spice, add extra red pepper flakes or drizzle a bit of sriracha on top before serving.
- Use Fresh Ginger and Garlic: Freshly minced garlic and ginger add an unbeatable depth of flavor to the dish.
- Swap the Protein: Not a fan of beef? This recipe works great with chicken, shrimp, or even tofu for a plant-based version.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes
- This dish is best enjoyed fresh, but leftovers store well in the fridge for up to 3 days.
- Feel free to add other vegetables like broccoli, snap peas, or mushrooms for extra texture and flavor.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in at the end of cooking.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: 28g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 3g
- Sodium: 900mg (varies based on soy sauce used)
Frequently Asked Questions
Can I use ground beef instead of sliced beef?
Absolutely! Ground beef makes this dish even easier. Just brown it in the pan, drain any excess fat, and continue with the recipe as written.
What type of rice is best for this dish?
Jasmine or basmati rice works beautifully, but you can also use brown rice, quinoa, or even cauliflower rice for a low-carb option.
Can I make this ahead of time?
Yes! Cook the beef and peppers, then store them separately from the rice. Reheat everything together when ready to eat.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or a skillet over medium heat.
- Freezer: The beef and pepper mixture can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Related Recipes
If you liked this Beef and Pepper Rice Bowl, you’ll love these other easy, flavorful dishes:
Conclusion
This Beef and Pepper Rice Bowl is the perfect meal for busy days when you want something hearty, flavorful, and easy to make. With its combination of tender beef, crisp veggies, and a delicious savory sauce, it’s sure to become a favorite in your home. Whether you’re cooking for yourself or feeding a hungry family, this dish delivers comfort and satisfaction in every bite. Try it tonight and enjoy a homemade meal that’s better than takeout!
Print
Beef and Pepper Rice Bowl
Description
There’s something incredibly comforting about a warm bowl of rice topped with savory, tender beef and vibrant bell peppers. This Beef and Pepper Rice Bowl is a quick and satisfying meal that brings together simple ingredients for a delicious and well-balanced dish.
It’s the kind of meal that reminds you of home—whether that means childhood dinners, a favorite takeout spot, or a cozy weeknight meal when you need something hearty and wholesome. The combination of juicy beef, crisp-tender peppers, and a savory sauce over fluffy rice is a match made in heaven.
This dish is also incredibly versatile. You can easily customize it to your taste, adjust the spice level, or swap out ingredients based on what you have on hand. Plus, it’s perfect for meal prep since it reheats beautifully, making it a great option for busy days.
Ingredients
For the Beef and Peppers:
- 1 lb beef (sirloin or flank steak), thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon brown sugar
- ½ cup beef broth
For Serving:
- 2 cups cooked white or brown rice
- Sesame seeds (optional, for garnish)
- Green onions, chopped (optional, for garnish)
Instructions
Start by slicing the beef into thin strips. This helps it cook quickly and stay tender. Toss the beef with 1 tablespoon of soy sauce and cornstarch, ensuring each piece is coated. Let it sit for about 10 minutes while you prepare the rest of the ingredients. This quick marinade helps lock in moisture and gives the beef a velvety texture when cooked.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, red pepper flakes (if using), brown sugar, and beef broth. Set it aside. This sauce is the key to the dish’s deep, rich flavor, balancing salty, sweet, and umami notes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for 2-3 minutes per side, or until browned and cooked through. Remove the beef from the pan and set it aside.
In the same pan, add a little more oil if needed, then toss in the sliced onion, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes until they start to soften but still have a bit of crunch. Add the garlic and ginger, stirring for another 30 seconds until fragrant.
Return the cooked beef to the pan, pouring the prepared sauce over the top. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Spoon the beef and pepper mixture over bowls of warm cooked rice. Garnish with sesame seeds and chopped green onions if desired. Serve immediately and enjoy this hearty, flavorful meal!
Notes
This dish is best enjoyed fresh, but leftovers store well in the fridge for up to 3 days.
Feel free to add other vegetables like broccoli, snap peas, or mushrooms for extra texture and flavor.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in at the end of cooking.
