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–+ servings
Benjamin

Best Beef and Pepper Rice Bowl – A Cozy Dinner Favorite!

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Ingredients:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.

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