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.