Quick & Flavorful Beef and Pepper Rice Bowl

This beef and pepper rice bowl is one of my favorite weeknight meals—simple, fast, and full of flavor. It’s got tender strips of beef, colorful bell peppers, and a savory sauce that soaks into warm rice. It hits that perfect balance of sweet, salty, and just a little bit spicy. I love how easy it is to pull together, yet it feels like a takeout treat made right at home.

Why I Love This Recipe

I love this recipe because it’s fast enough for busy nights but still feels homemade and comforting. The beef cooks quickly, the peppers stay crisp-tender, and the sauce comes together with pantry staples. I can adjust the spice, switch up the protein, or toss in extra veggies depending on what I have. It’s one of those go-to meals I rely on when I want dinner on the table in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (like flank steak or sirloin)

• Bell peppers (I like to use red, green, and yellow for color)

• Onion, sliced

• Garlic, minced

• Cooked rice (white, brown, or jasmine)

• Soy sauce

• Oyster sauce or hoisin sauce

• Sesame oil

• Cornstarch (for thickening and coating the beef)

• Brown sugar

• Crushed red pepper flakes or chili paste (optional for heat)

• Green onions and sesame seeds for garnish (optional)

Directions

1. I start by tossing the sliced beef in a little cornstarch—it helps the meat get that velvety texture once cooked.

2. In a hot skillet or wok, I add a bit of oil and quickly stir-fry the beef until just browned. Then I remove it and set it aside.

3. In the same pan, I stir-fry the onions and bell peppers until they’re slightly tender but still crisp.

4. I add the garlic and cook it just until fragrant—about 30 seconds.

5. I return the beef to the pan and pour in the sauce mixture made of soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes.

6. I let everything simmer for a couple of minutes until the sauce thickens slightly and coats the meat and veggies.

7. I spoon the mixture over bowls of warm rice and top with green onions and sesame seeds for a little extra flavor and crunch.

Servings and Timing

This recipe makes about 4 servings and takes only around 25 minutes from start to finish—10 minutes of prep and about 15 minutes of cooking.

Variations

Sometimes I switch things up by using chicken or shrimp instead of beef, or I make it vegetarian by swapping the protein for tofu. I’ve added broccoli, snap peas, or mushrooms to bulk it up with extra veggies. And for a low-carb version, I serve it over cauliflower rice or shredded cabbage. The sauce works with just about anything.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I keep the rice and the beef mixture in separate containers to avoid sogginess. To reheat, I use a skillet with a splash of water or microwave it in short bursts, stirring halfway through. It makes a great next-day lunch, and I’ve even stuffed it into lettuce wraps for a fresh twist.

FAQs

What’s the best cut of beef for this recipe?

I like flank steak or sirloin because they cook quickly and stay tender when sliced thin. I slice against the grain for the best texture.

Can I make it ahead of time?

Yes! I often prep the sauce and slice the meat and veggies in the morning, then just cook everything fresh at dinner time.

Is this recipe spicy?

It’s not spicy unless I add chili paste or red pepper flakes. I control the heat based on who I’m cooking for.

Can I freeze this?

I freeze the cooked beef and pepper mixture (not the rice) in an airtight container. It reheats well in a skillet for a quick meal later.

How do I make the sauce thicker?

The cornstarch on the beef usually thickens the sauce as it simmers, but if I want it thicker, I mix 1 tsp cornstarch with 1 tbsp water and stir it in near the end.

Conclusion

This beef and pepper rice bowl is one of those meals I can count on when I need something fast, filling, and delicious. It’s easy to customize, packed with flavor, and perfect for feeding a hungry crew or meal-prepping for the week. Whether I’m keeping it classic or giving it a twist, it always delivers.

Quick & Flavorful Beef and Pepper Rice Bowl

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course, Stir-Fry, Rice Bowl
• Method: Stir-Frying, One-Pan
• Cuisine: Asian-Inspired, Fusion
• Diet: Gluten Free

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Description

This Beef and Pepper Rice Bowl is a quick, crave-worthy dish that brings the bold flavors of stir-fry right to your kitchen. With tender beef, colorful bell peppers, and a savory-sweet sauce over warm rice, it’s a perfect 30-minute meal that’s easy to customize and better than takeout. Fast, flavorful, and family-approved—this is your new weeknight favorite!

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Ingredients

• 1 lb thinly sliced beef (flank steak or sirloin)
• 2–3 bell peppers (red, green, yellow), sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 4 cups cooked rice (white, brown, or jasmine)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce or hoisin sauce
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 1 tsp cornstarch (plus more for coating beef)
• ¼ tsp crushed red pepper flakes or 1 tsp chili paste (optional)
• 2 tbsp vegetable oil (for cooking)
• Green onions and sesame seeds, for garnish (optional)

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Instructions

1. Toss sliced beef with 1–2 teaspoons cornstarch.

2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear beef in batches until browned, then set aside.

3. Add another tablespoon of oil and stir-fry onions and bell peppers until slightly tender but crisp.

4. Add garlic and cook for 30 seconds until fragrant.

5. Return beef to the pan.

6. In a small bowl, mix soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes. Pour over the beef and veggies.

7. Simmer for 2–3 minutes, until sauce thickens slightly.

8. Serve over warm rice. Garnish with green onions and sesame seeds if desired.

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Notes

• Slice beef thin and against the grain for tenderness.
• Add more veggies like broccoli, mushrooms, or snap peas.
• For a low-carb version, serve over cauliflower rice or shredded cabbage.
• Great for meal prep—just store rice and meat separately to avoid sogginess.
• Use tofu or shrimp for protein variation.