There’s something incredibly comforting about a warm bowl of rice topped with savory beef and crisp, colorful peppers. This Beef and Pepper Rice Bowl is one of those meals that feels like a hug in a bowl—simple, satisfying, and packed with flavor.
Whether you’re looking for a quick weeknight dinner or a meal-prep option for busy days, this recipe delivers. It’s inspired by Asian-style rice bowls, where tender beef is coated in a rich, umami sauce and paired with slightly crunchy bell peppers. The combination of textures and flavors makes every bite irresistible. Plus, this dish is wonderfully versatile—you can adjust the spice level, switch up the veggies, or serve it with your favorite type of rice.
So, let’s dive into making this delicious, fuss-free meal that will quickly become a staple in your home!
Why You’ll Love This Recipe
- Quick and easy – Ready in about 30 minutes, making it perfect for busy weeknights.
- Flavor-packed – A delicious combination of savory, slightly sweet, and a little spicy (if you like).
- Customizable – Swap in your favorite vegetables or adjust the seasoning to your taste.
- Meal-prep friendly – Make a batch ahead of time for easy lunches or dinners.
Ingredients You’ll Need
For the Beef and Peppers:
- 1 lb (450g) beef (sirloin, flank, or ground beef)
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Serving:
- 2 cups cooked white or brown rice
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
How to Make Beef and Pepper Rice Bowl
Step 1: Prep Your Ingredients
Before you start cooking, it’s best to have everything ready. Slice the beef into thin strips if you’re using sirloin or flank steak. If using ground beef, simply break it apart while cooking. Slice the bell peppers and onion into thin strips, mince the garlic, and grate the ginger.
Pro tip: Slicing the beef thinly against the grain makes it more tender. If needed, pop the beef in the freezer for about 15 minutes before slicing—it firms up and is easier to cut.
Step 2: Cook the Beef
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef and cook for about 3-4 minutes, stirring occasionally until browned. Remove the beef from the skillet and set it aside on a plate.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion and bell peppers. Stir-fry for 2-3 minutes until they start to soften but still have a little crunch. Add the minced garlic and grated ginger, and stir for another 30 seconds until fragrant.
Step 4: Make the Sauce
In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, black pepper, and red pepper flakes (if using). Pour this sauce over the vegetables and stir well.
Step 5: Combine Everything
Return the cooked beef to the skillet and stir everything together. If you’d like the sauce to be a bit thicker, stir in the cornstarch-water mixture and cook for another minute until the sauce coats the beef and veggies beautifully.
Step 6: Serve and Enjoy
Scoop some warm, fluffy rice into bowls and spoon the beef and pepper mixture over the top. Sprinkle with sesame seeds and chopped green onions for an extra burst of flavor and color.
Helpful Tips
- Choose the right beef – If using a whole cut like sirloin or flank, slice it thinly against the grain for the best texture. If using ground beef, cook it thoroughly and break it into crumbles.
- Customize the veggies – Feel free to add mushrooms, zucchini, snap peas, or broccoli for extra nutrition.
- Adjust the spice level – Like it spicy? Add more red pepper flakes or a drizzle of sriracha. Prefer it mild? Skip the heat entirely.
- Use fresh garlic and ginger – It makes a world of difference in flavor compared to pre-minced or powdered versions.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes
- If you prefer a lower-carb version, serve the beef and peppers over cauliflower rice or lettuce wraps.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Nutritional Information (Per Serving)
- Calories: ~450
- Protein: 32g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 4g
Frequently Asked Questions
Can I use a different protein?
Absolutely! This recipe works well with chicken, shrimp, or even tofu if you want a vegetarian option.
What kind of rice should I use?
White jasmine rice is classic, but brown rice, basmati, or even quinoa work well.
Can I make this ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
How do I keep my beef tender?
Thin slices and quick, high-heat cooking help keep the beef juicy. Marinating the beef in a little soy sauce for 15 minutes before cooking also enhances tenderness.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the beef and pepper mixture separately from the rice for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
- Reheating: Warm in a skillet over medium heat or microwave for 1-2 minutes, adding a splash of water if needed.
Related Recipes
If you loved this Beef and Pepper Rice Bowl, you might also enjoy these flavorful dishes:
- Comforting and Creamy Beef Stroganoff – A Classic Dish Made Easy
- Ground Beef Stroganoff: A Comforting Classic for Any Night of the Week
- Ground Turkey Sweet Potato Casserole
- Hearty Ground Beef and Potatoes Skillet
Final Thoughts
This Beef and Pepper Rice Bowl is the perfect combination of ease and flavor—great for busy nights when you need something quick yet satisfying. The savory beef, vibrant bell peppers, and fragrant garlic-ginger sauce create a delicious meal that’s bound to become a favorite in your home.
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Beef and Pepper Rice Bowl
Description
There’s something incredibly comforting about a warm bowl of rice topped with savory beef and crisp, colorful peppers. This Beef and Pepper Rice Bowl is one of those meals that feels like a hug in a bowl—simple, satisfying, and packed with flavor.
Whether you’re looking for a quick weeknight dinner or a meal-prep option for busy days, this recipe delivers. It’s inspired by Asian-style rice bowls, where tender beef is coated in a rich, umami sauce and paired with slightly crunchy bell peppers. The combination of textures and flavors makes every bite irresistible. Plus, this dish is wonderfully versatile—you can adjust the spice level, switch up the veggies, or serve it with your favorite type of rice.
So, let’s dive into making this delicious, fuss-free meal that will quickly become a staple in your home!
Ingredients
For the Beef and Peppers:
- 1 lb (450g) beef (sirloin, flank, or ground beef)
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Serving:
- 2 cups cooked white or brown rice
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
Before you start cooking, it’s best to have everything ready. Slice the beef into thin strips if you’re using sirloin or flank steak. If using ground beef, simply break it apart while cooking. Slice the bell peppers and onion into thin strips, mince the garlic, and grate the ginger.
Pro tip: Slicing the beef thinly against the grain makes it more tender. If needed, pop the beef in the freezer for about 15 minutes before slicing—it firms up and is easier to cut.
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef and cook for about 3-4 minutes, stirring occasionally until browned. Remove the beef from the skillet and set it aside on a plate.
In the same skillet, add the sliced onion and bell peppers. Stir-fry for 2-3 minutes until they start to soften but still have a little crunch. Add the minced garlic and grated ginger, and stir for another 30 seconds until fragrant.
In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, black pepper, and red pepper flakes (if using). Pour this sauce over the vegetables and stir well.
Return the cooked beef to the skillet and stir everything together. If you’d like the sauce to be a bit thicker, stir in the cornstarch-water mixture and cook for another minute until the sauce coats the beef and veggies beautifully.
Scoop some warm, fluffy rice into bowls and spoon the beef and pepper mixture over the top. Sprinkle with sesame seeds and chopped green onions for an extra burst of flavor and color.
Notes
- If you prefer a lower-carb version, serve the beef and peppers over cauliflower rice or lettuce wraps.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.