Beef and Pepper Rice Bowl
A savory and satisfying one-bowl meal with tender beef, sweet bell peppers, and perfectly seasoned rice. This quick and easy dish is packed with flavor and makes for a hearty dinner or lunch!
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!