Why You’ll Love This Recipe
Beef Pepper Rice Bowl is a savory and satisfying dish featuring thin slices of beef, buttery corn, fragrant garlic, and freshly cracked black pepper all served over a steaming bed of rice. Inspired by Japanese fast food favorite “Pepper Lunch,” this meal is quick to prepare and packed with bold umami flavors, making it perfect for weeknight dinners or hearty lunches.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced beef (sirloin or ribeye preferred)white rice (cooked and hot)corn kernelsbuttergarlic (minced)soy sauceoystersaucefreshly ground black pepperscallions (optional for garnish)
directions
Heat a skillet or cast iron pan over medium-high heat.
Place the hot cooked rice in the center of the skillet and arrange the thinly sliced beef around the rice.
Add corn kernels and a dollop of butter on top of the rice.
Sprinkle minced garlic and freshly ground black pepper generously over the beef and rice.
Drizzle soy sauce and oyster sauce evenly across the ingredients.
Allow the beef to sear and the butter to melt, mixing everything together as it cooks.
Continue stirring until the beef is fully cooked and the flavors are well combined.
Serve hot, garnished with chopped scallions if desired.
Servings and timing
This recipe yields 2 servings.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes
Variations
Use chicken or pork slices instead of beef for a different protein option.
Add sautéed onions or bell peppers for extra flavor and crunch.
Top with a fried egg for added richness.
Make it spicy with a drizzle of sriracha or chili oil.
Use cauliflower rice for a low-carb version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or microwave until thoroughly warmed.To maintain texture, add a small amount of water when reheating to prevent dryness.
FAQs
What cut of beef is best for this dish?
Thinly sliced sirloin or ribeye works best due to their tenderness and flavor.
Can I prepare this without a cast iron skillet?
Yes, any non-stick skillet will work, but cast iron gives a better sear.
Is this dish spicy?
Not by default, but you can add chili flakes or hot sauce for heat.
Can I use frozen corn?
Yes, thaw before cooking or add directly to the hot pan to defrost.
Is it okay to use leftover rice?
Absolutely. Day-old rice works well and prevents the dish from becoming too mushy.
Can I make this ahead of time?
You can prep the ingredients in advance, but it’s best cooked just before serving for optimal flavor.
What sauces can I substitute?
Teriyaki or hoisin sauce can be used in place of oyster sauce for a slightly different taste.
Conclusion
Beef Pepper Rice Bowl delivers a quick and flavorful dining experience that brings the sizzle of restaurant-style cooking into your kitchen. With its rich combination of tender beef, sweet corn, and peppery punch, it’s a dish you’ll want to keep on repeat. Customize it to your liking and enjoy a satisfying meal in minutes.
Print
Beef Pepper Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Rice bowl
- Method: Stir‑fry
- Cuisine: Asian‑inspired
- Diet: Gluten Free
Description
A quick and flavorful one‑bowl meal featuring savory ground beef sautéed with colorful bell peppers and onions, served over fluffy rice with a tangy soy‑hoisin sauce.
Ingredients
- 1 lb lean ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 3 cups cooked white or brown rice
- ¼ cup low‑sodium soy sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp sesame oil
- 1 tsp garlic powder (or 1 Tbsp minced garlic)
- ½ tsp ground ginger (or 1 tsp fresh grated ginger)
- Optional: sriracha or red pepper flakes to taste
- Optional garnishes: toasted sesame seeds, sliced green onions
Instructions
- Heat sesame oil in a large skillet over medium‑high heat. Add ground beef and cook until browned, breaking it up, about 5–7 min.
- Push beef to one side; add diced onions and bell peppers. Sauté 3–5 min until softened.
- Sprinkle in garlic powder and ginger, stir 30 sec until fragrant.
- Stir beef and veggies together, then pour in soy sauce and hoisin. Add sriracha if using. Cook 2–3 min to meld flavors.
- Divide rice into bowls; top with beef‑pepper mixture.
- Garnish with sesame seeds and green onions. Serve hot. Store leftovers up to 3 days in fridge.
Notes
- Swap in brown rice or cauliflower rice for a healthier twist.
- Use ground turkey, chicken, or tofu for variations.
- Add extra veggies like broccoli or snap peas for more nutrition.
- Adjust spiciness with more or less sriracha/red pepper flakes.
- Reheat leftovers with a splash of water or extra sauce to retain moisture.