Why You’ll Love This Recipe
Beef and Pepper Rice Bowl is a savory, quick-to-make dish featuring tender slices of beef, colorful bell peppers, and fragrant rice all brought together with a flavorful stir-fry sauce. Perfect for busy weeknights, this meal delivers a satisfying balance of protein, veggies, and carbs in every bite. It’s customizable, budget-friendly, and packed with bold, comforting flavors.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced beef (such as flank or sirloin)bell peppers (red, yellow, green)sliced onionsgarlicsoy saucesesame oilcornstarchbrown sugarblack peppercooked white riceneutral oil (like vegetable or canola)green onions (optional for garnish)toasted sesame seeds (optional for garnish)
directions
In a small bowl, mix soy sauce, sesame oil, brown sugar, and black pepper to create the stir-fry sauce.
Toss sliced beef in a bit of cornstarch until lightly coated.
Heat neutral oil in a large skillet or wok over medium-high heat.
Add beef and cook until browned and just cooked through, then remove and set aside.
In the same pan, add a little more oil and stir-fry sliced onions and bell peppers until tender-crisp.
Add garlic and cook for 30 seconds until fragrant.
Return beef to the pan, pour in the stir-fry sauce, and toss everything together until well coated and heated through.
Serve hot over bowls of freshly steamed white rice.
Garnish with sliced green onions and sesame seeds if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use brown rice or quinoa for a healthier base.
Add broccoli, snap peas, or mushrooms for extra vegetables.
Substitute chicken or tofu for a different protein.
Spice it up with a dash of sriracha or crushed red pepper flakes.
Include fresh ginger in the sauce for extra depth.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave until warmed through.To maintain texture, reheat vegetables separately if possible.
FAQs
What cut of beef is best for rice bowls?
Flank, sirloin, or skirt steak are great choices due to their tenderness and quick cooking.
Can I make this dish ahead?
Yes, you can prep the beef and chop vegetables in advance for quicker cooking later.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I freeze it?
You can freeze the cooked beef and veggies separately from the rice for up to 2 months.
Can I use frozen bell peppers?
Yes, but they may release more moisture, so stir-fry over high heat to maintain texture.
How do I make it vegetarian?
Swap beef for firm tofu or tempeh and use a plant-based stir-fry sauce.
Do I need a wok?
No, a large nonstick or cast-iron skillet works perfectly fine.
What rice works best?
Jasmine or medium-grain white rice provides the best texture and flavor balance.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan and ensure proper browning.
Conclusion
Beef and Pepper Rice Bowl is a go-to dish when you need something fast, flavorful, and filling. With tender meat, vibrant veggies, and savory sauce all layered over rice, it’s a wholesome meal that never disappoints. Easy to customize and meal-prep friendly, this bowl is sure to become a staple in your weekly dinner routine.
Print
Beef and Pepper Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Description
A savory and satisfying Beef and Pepper Rice Bowl made with tender beef, colorful bell peppers, and seasoned rice for a quick and hearty meal.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
Instructions
- In a bowl, combine sliced beef with soy sauce, oyster sauce, and sesame oil. Let marinate for 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add the marinated beef and cook for 3-5 minutes until browned.
- Add bell peppers and stir-fry for another 3-4 minutes until just tender.
- Season with black pepper and adjust seasoning as needed.
- Serve over bowls of cooked white rice.
- Garnish with sliced green onions and sesame seeds if desired.
Notes
- Use brown rice for a healthier alternative.
- Can substitute beef with chicken or tofu.
- Adjust spice level with chili flakes if preferred.