This Beef and Pepper Rice Bowl is the ultimate quick and easy meal. Packed with tender beef, vibrant bell peppers, and perfectly seasoned rice, this dish is both hearty and healthy. It’s ideal for busy weeknights or as a satisfying meal prep option. With bold flavors from soy sauce, garlic, and ginger, it’s a savory delight that’s sure to please your taste buds!
Easy Beef and Pepper Rice Bowl Recipe
This recipe is all about simplicity without compromising on flavor. The tender slices of beef, paired with sweet bell peppers and aromatic rice, come together in a single bowl that’s as visually appealing as it is delicious. Garnish with sesame seeds and green onions for a finishing touch that adds a fresh crunch and nutty flavor.
Why Our Beef and Pepper Rice Bowl Is the Best
Our Beef and Pepper Rice Bowl is not just easy to make—it’s also incredibly versatile. With marinated beef, caramelized veggies, and fluffy rice, it’s a one-bowl meal that hits all the right notes. Add optional heat with red pepper flakes or make it gluten-free by swapping soy sauce for tamari.
Ingredients Notes for Beef and Pepper Rice Bowl
Each ingredient plays a crucial role in creating a well-balanced, flavorful dish:
For the Beef and Vegetables:
- 1 pound beef sirloin or flank steak, thinly sliced – Choose a tender cut for quick cooking.
- 2 tablespoons soy sauce – Adds a savory umami flavor to the marinade.
- 1 tablespoon oyster sauce (optional) – Provides a deeper, richer flavor.
- 1 tablespoon cornstarch – Helps tenderize the beef and creates a silky texture when stir-fried.
- 2 tablespoons vegetable oil – For stir-frying the beef and vegetables.
- 1 medium onion, thinly sliced – Adds sweetness and balances the dish.
- 1 red bell pepper, sliced – Sweet and colorful, perfect for contrast.
- 1 green bell pepper, sliced – Adds freshness and crunch.
- 2 cloves garlic, minced – Brings aromatic depth to the dish.
- 1 teaspoon fresh ginger, grated – Adds warmth and a slight zing.
- ¼ teaspoon black pepper – A hint of spice for balance.
- ¼ teaspoon red pepper flakes (optional) – For those who enjoy a bit of heat.
For the Rice:
- 3 cups cooked white or brown rice – The perfect base for soaking up the flavors of the beef and peppers.
- 1 tablespoon soy sauce (optional) – Adds savory seasoning to the rice.
- 1 teaspoon sesame oil (optional) – Enhances the rice with a nutty aroma.
For Garnish:
- 1 tablespoon sesame seeds – Adds crunch and nuttiness.
- 2 green onions, thinly sliced – Freshens up the dish with a mild onion flavor.
Ingredient Substitution Tip: Use chicken, shrimp, or tofu instead of beef for a different protein option. For a low-carb version, substitute cauliflower rice.
Kitchen Tools Needed for Beef and Pepper Rice Bowl
To create this delicious rice bowl, you’ll need:
- Large skillet or wok
- Mixing bowls
- Spatula or tongs
- Sharp knife and cutting board
How to Make Beef and Pepper Rice Bowl
This dish comes together in just five simple steps: marinate, stir-fry, cook the beef, assemble, and garnish.
Step 1: Marinate the Beef
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), and 1 tablespoon cornstarch.
Add the 1 pound thinly sliced beef and toss to coat evenly. Let it marinate for at least 15 minutes to infuse flavor and tenderize the beef.
Step 2: Stir-Fry the Vegetables
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for 3–4 minutes until they start to soften.
Add the 2 cloves minced garlic and 1 teaspoon grated ginger, and cook for another 1 minute until fragrant.
Remove the vegetables from the skillet and set aside.
Step 3: Cook the Beef
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.
Add the marinated beef in a single layer and sear for 2–3 minutes per side until browned.
Return the stir-fried vegetables to the skillet and toss everything together. Season with ¼ teaspoon black pepper and ¼ teaspoon red pepper flakes (if using). Cook for an additional 1–2 minutes.
Step 4: Assemble the Rice Bowl
In a small bowl, toss the cooked 3 cups rice with 1 tablespoon soy sauce and 1 teaspoon sesame oil (if using) for added flavor.
Divide the rice among serving bowls and top with the beef and vegetable mixture.
Step 5: Garnish and Serve
Sprinkle each bowl with 1 tablespoon sesame seeds and sliced green onions.
Serve hot and enjoy your flavorful, satisfying meal!
How To Store Beef and Pepper Rice Bowl
- In the refrigerator: Store leftovers in an airtight container for up to 3 days.
- To reheat: Warm in the microwave or in a skillet over medium heat. Add a splash of water or soy sauce to prevent the beef from drying out.
- Not recommended for freezing: The vegetables may lose their crisp texture when thawed.
Beef and Pepper Rice Bowl Variations
This recipe is easily customizable to suit your taste or dietary needs:
- Low-Carb Version: Replace rice with cauliflower rice or zucchini noodles.
- Spicy Beef Bowl: Add more red pepper flakes or drizzle with sriracha for extra heat.
- Teriyaki Bowl: Swap the soy sauce and oyster sauce with teriyaki sauce for a sweet and savory twist.
- Vegetarian Version: Replace beef with tofu or mushrooms for a plant-based option.
- Korean-Inspired Bowl: Add a fried egg on top and drizzle with gochujang (Korean chili paste) for bold flavors.
What To Serve With Beef and Pepper Rice Bowl
Pair this flavorful bowl with these sides for a complete meal:
- Miso Soup: A light and savory starter.
- Asian Slaw: A crunchy salad with a tangy sesame dressing.
- Spring Rolls: Crispy or fresh spring rolls make a great appetizer.
- Bubble Tea or Iced Green Tea: A refreshing beverage to balance the meal.
Top Tips for Perfect Beef and Pepper Rice Bowl
- Thinly Slice the Beef: Slice the beef against the grain for tender, melt-in-your-mouth pieces.
- Use a Hot Pan: A hot skillet or wok ensures a quick sear and prevents the beef from overcooking.
- Don’t Overcrowd the Pan: Cook the beef in batches if needed to achieve a good sear.
- Prep Ingredients in Advance: Stir-frying happens quickly, so have all your ingredients prepped and ready to go.
- Customize the Heat: Adjust the red pepper flakes to your spice preference or leave them out altogether.
Helpful Notes
- Use leftover rice for the best texture—it absorbs the flavors better.
- For an extra boost of flavor, deglaze the skillet with a splash of soy sauce after cooking the beef.
- Add a drizzle of hoisin sauce or sweet chili sauce for additional sweetness.
Tips from Well-Known Chefs
- Gordon Ramsay: “Always slice your beef thinly against the grain—it keeps it tender and easy to cook.”
- Nigella Lawson: “A touch of sesame oil adds a wonderful nutty aroma to rice and stir-fries.”
- Ken Hom: “Prepare all your ingredients before you start stir-frying—timing is everything in this style of cooking.”
Frequently Asked Questions (FAQ)
1. Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess moisture during cooking.
2. Can I make this dish gluten-free?
Yes! Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free.
3. What’s the best cut of beef for this recipe?
Sirloin, flank steak, or even skirt steak works well for quick stir-frying.
4. Can I meal prep this recipe?
Absolutely! Store the rice, beef, and vegetables in separate containers and assemble when ready to eat.
5. Can I skip the oyster sauce?
Yes, you can omit it or replace it with hoisin sauce for a sweeter flavor.
Enjoy this savory, satisfying Beef and Pepper Rice Bowl, and savor every flavorful bite!
Beef and Pepper Rice Bowl
Ingredients
For the Beef and Vegetables:
- – 1 pound beef sirloin or flank steak thinly sliced
- – 2 tablespoons soy sauce
- – 1 tablespoon oyster sauce optional
- – 1 tablespoon cornstarch
- – 2 tablespoons vegetable oil
- – 1 medium onion thinly sliced
- – 1 red bell pepper sliced
- – 1 green bell pepper sliced
- – 2 cloves garlic minced
- – 1 teaspoon fresh ginger grated
- – 1/4 teaspoon black pepper
- – 1/4 teaspoon red pepper flakes optional
For the Rice:
- – 3 cups cooked white or brown rice
- – 1 tablespoon soy sauce optional
- – 1 teaspoon sesame oil optional
For Garnish:
- – 1 tablespoon sesame seeds
- – 2 green onions thinly sliced
Instructions
- Marinate the Beef: In a bowl, mix soy sauce, oyster sauce (if using), and cornstarch. Add the sliced beef and coat well. Let marinate for at least 15 minutes.
- Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers and stir-fry for 3–4 minutes until softened. Add the garlic and ginger, and cook for 1 minute. Remove the vegetables from the skillet and set aside.
- Cook the Beef: Heat the remaining 1 tablespoon of oil in the same skillet over high heat. Add the marinated beef in a single layer and sear for 2–3 minutes on each side until browned. Return the vegetables to the skillet and toss everything together. Season with black pepper and red pepper flakes (if using). Cook for an additional 1–2 minutes.
- Assemble the Rice Bowl: Toss the cooked rice with soy sauce and sesame oil (if using). Divide the rice among serving bowls and top with the beef and vegetable mixture.
- Garnish: Sprinkle the bowls with sesame seeds and sliced green onions.
- Serve: Serve hot and enjoy!
Notes
- For added flavor, you can substitute the beef with chicken, shrimp, or tofu.
- Use jasmine or basmati rice for a fragrant base, or substitute with cauliflower rice for a low-carb option.
- Add a drizzle of sriracha for extra heat!
