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!
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)
Instructions
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Toss sliced beef with 1–2 teaspoons cornstarch.
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear beef in batches until browned, then set aside.
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Add another tablespoon of oil and stir-fry onions and bell peppers until slightly tender but crisp.
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Add garlic and cook for 30 seconds until fragrant.
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Return beef to the pan.
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In a small bowl, mix soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes. Pour over the beef and veggies.
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Simmer for 2–3 minutes, until sauce thickens slightly.
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Serve over warm rice. Garnish with green onions and sesame seeds if desired.
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.
