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.