Beef and Pepper Rice Bowl

Why You’ll Love Beef and Pepper Rice Bowl  Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The combination of beef and bell peppers cooked in a bold umami-packed sauce makes every bite satisfying. It’s also incredibly versatile—you can use whatever rice you have on hand and easily customize the protein or vegetables to your liking. Whether you’re looking for a quick dinner or a delicious meal prep option, this rice bowl checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb beef sirloin or flank steak, thinly sliced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 1 onion, thinly sliced

• 2 bell peppers (any color), sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 cups cooked rice (white, brown, or jasmine)

• Salt and pepper to taste

• Green onions, for garnish

• Sesame seeds, for garnish

Directions

1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat.

3. Add sliced beef and cook for 2–3 minutes, or until browned and cooked through. Remove and set aside.

4. In the same pan, add onion, bell peppers, garlic, and ginger. Cook for 3–4 minutes until vegetables begin to soften.

5. Return the beef to the skillet. Pour the prepared sauce over the beef and vegetables. Stir well to coat.

6. Cook for another 2 minutes until everything is heated through and the sauce thickens slightly.

7. Season with salt and pepper to taste.

8. Serve over cooked rice. Garnish with green onions and sesame seeds.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 380 kcal per serving

Variations

• Protein Swap: Try using chicken, shrimp, or tofu instead of beef.

• Spicy Kick: Add red pepper flakes or sriracha to the sauce for heat.

• Low-Carb Option: Serve over cauliflower rice or shredded cabbage.

• Extra Veggies: Add broccoli, snap peas, or mushrooms for more nutrition.

• Different Grains: Serve over quinoa or farro for a twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or in a skillet over medium heat until hot. Add a splash of water or broth if the sauce has thickened too much during storage.

FAQs

What cut of beef is best for this rice bowl?

Flank steak or sirloin are ideal because they’re tender when sliced thinly and cook quickly.

Can I make this dish ahead of time?

Yes, it’s great for meal prep. Prepare and store in individual containers for up to 4 days.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce and hoisin sauce.

Can I use frozen bell peppers?

Yes, but they may release more water and be slightly softer. Adjust cooking time as needed.

What type of rice should I use?

White, brown, jasmine, or even basmati rice all work well. Use what you prefer.

How can I make the sauce thicker?

Let it simmer a bit longer, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

Can I freeze leftovers?

It’s best fresh, but you can freeze for up to 1 month. Thaw and reheat before serving.

Is this dish spicy?

Not as written. If you like spice, feel free to add chili garlic sauce or hot peppers.

Can I add eggs?

Yes, a fried or soft-boiled egg on top adds richness and extra protein.

What vegetables go well in this dish?

Try adding mushrooms, carrots, snow peas, or baby corn for variety.

Conclusion

This Beef and Pepper Rice Bowl is a quick, flavorful, and satisfying meal perfect for any night of the week. With its tender beef, crisp vegetables, and savory sauce, it’s a dish you’ll come back to again and again. Whether you’re cooking for the family or prepping meals ahead, this bowl delivers comfort and convenience in every bite.

Beef and Pepper Rice Bowl

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This savory and hearty beef and pepper rice bowl features tender beef, sweet bell peppers, and a rich, flavorful sauce. A quick and satisfying meal perfect for any night of the week.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Low Lactose

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups cooked rice (white, brown, or jasmine)
• Salt and pepper to taste
• Green onions, for garnish
• Sesame seeds, for garnish

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Instructions

1. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the thinly sliced beef to the pan and cook for 2-3 minutes, or until browned and cooked through. Remove the beef and set aside.
4. In the same skillet, add the onion, bell peppers, garlic, and ginger. Cook for 3-4 minutes, until the vegetables begin to soften.
5. Return the beef to the skillet, and pour the prepared sauce over the beef and vegetables. Stir to coat evenly and cook for another 2 minutes, until everything is heated through and the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Serve the beef and vegetable mixture over a bed of cooked rice.
8. Garnish with green onions and sesame seeds. Serve immediately.

Notes

• For extra heat, add chili flakes or sliced fresh chilies to the stir-fry.
• You can substitute the beef with chicken or tofu for a different variation.
• Use leftover rice for a quicker meal prep.
• Great for meal prep—store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 380 kcal
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 60 mg