Description

Savor the deliciousness of a homemade Beef and Pepper Rice Bowl, a dish that combines tender beef, colorful bell peppers, and a savory sauce over fluffy rice. This quick and easy recipe is perfect for busy weeknights or a flavorful meal prep option. Packed with bold flavors and vibrant textures, it’s a dish you’ll keep coming back to!

Ingredients

Scale

Main Ingredients:

1 pound ground beef or thinly sliced beef (sirloin or flank steak)
2 medium bell peppers (red and green), sliced into strips
1 medium onion, sliced
2 cups cooked white or brown rice
2 cloves garlic, minced
1 teaspoon grated ginger

For the Sauce:

1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Optional Garnishes:

- Sliced green onions
- Toasted sesame seeds
- Red chili flakes

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Instructions

Prepare the Ingredients:
Slice the bell peppers and onion into thin strips. Mince the garlic and grate the ginger. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch slurry.
Cook the Beef:
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil and cook the beef until browned. Break up ground beef with a spatula or sear sliced beef for 2-3 minutes per side. Remove from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add more oil if needed. Stir-fry the bell peppers and onion for 3-4 minutes until tender-crisp. Add garlic and ginger, stirring for 30 seconds until fragrant.
Combine and Simmer:
Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat evenly. Simmer for 2-3 minutes until the sauce thickens.
Assemble and Serve:
Divide cooked rice into bowls. Top with the beef and pepper mixture. Garnish with green onions, sesame seeds, or chili flakes, if desired. Serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: The beef and pepper mixture can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Customizations: Swap beef for chicken, pork, or tofu. Add mushrooms, snap peas, or broccoli for extra veggies.
Spice Level: Adjust the heat by adding red chili flakes or sriracha.
Rice Options: Use jasmine rice, basmati rice, or quinoa for variety.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired