If you’re craving something that’s equal parts comforting, colorful, and bursting with flavor, the Beef and Pepper Rice Bowl delivers it all in one irresistible package. Juicy slices of seared steak mingle with a vibrant mix of bell peppers and onions, all glazed in a punchy savory sauce before being spooned over fluffy rice. This recipe is the perfect answer for busy weeknights or casual get-togethers, offering up incredible taste without a fuss. It’s a dish that’s as easy to enjoy as it is to prepare, and every bowl feels like a treat!
Ingredients You’ll Need
This dish keeps things refreshingly simple with everyday ingredients, yet each one plays a crucial part in building depth, texture, and a pop of visual appeal. Here’s why you shouldn’t skip a single item when making your Beef and Pepper Rice Bowl.
- Flank steak or sirloin (1 pound, thinly sliced against the grain): Choose a tender cut and slice it thin for the perfect bite-sized pieces that absorb flavor and cook fast.
- Soy sauce or tamari (2 tablespoons): This adds the essential umami kick and saltiness; tamari keeps it gluten-free if needed.
- Oyster sauce (1 tablespoon): A touch of oyster sauce deepens the sauce with a savory-sweet layer that can’t be missed.
- Hoisin sauce (1 tablespoon): For a glossy finish and a slightly sweet, aromatic punch, hoisin is key.
- Rice vinegar (1 tablespoon): A splash of acidity keeps the flavors lively and the sauce balanced.
- Cornstarch (2 teaspoons): Helps the marinade cling and gives you that silky, ever-so-slightly thickened sauce you want in every bowl.
- Vegetable oil (2 tablespoons): With its high smoke point, it’s perfect for stir-frying everything to perfection.
- Red bell pepper (1, sliced): Brings sweetness and a stunning pop of color.
- Green bell pepper (1, sliced): Slightly grassy and earthy, this pepper balances out the other flavors.
- Yellow bell pepper (1, sliced): Mild and naturally sweet, it rounds out the rainbow in your bowl.
- Small onion (1, sliced): Sautéed onion adds sweetness and structure to the stir-fry base.
- Garlic cloves (2, minced): Fresh garlic brightens up every bite with its aromatic punch.
- Fresh ginger (1 teaspoon, grated): Just a hint adds warmth and a zingy underpinning to your sauce.
- Cooked white or brown rice (3 cups): The fluffy base that soaks up all the savory juices—use leftovers for ultimate speed!
- Green onions (2, sliced, for garnish): Fresh and crunchy, these add the perfect final flourish.
- Sesame seeds (for garnish): A sprinkle for a nutty aroma and a little extra crunch on top.
How to Make Beef and Pepper Rice Bowl
Step 1: Marinate the Beef
Start by whisking together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch in a medium bowl. Add your thinly sliced beef and toss until every strand is thoroughly coated. Let this marinate for at least 15 minutes—enough time to slice your vegetables or, if you’re really prepping ahead, let it sit in the fridge for up to an hour for even deeper flavor infusion.
Step 2: Sear the Steak
Heat one tablespoon of your vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches (crowding the pan won’t get you that lovely sear) and cook for 2 to 3 minutes, just until it’s nicely browned with a touch of caramelization. Transfer the cooked beef to a plate and set it aside, resisting the temptation to nibble too much—there’s more to come!
Step 3: Stir-Fry the Veggies
In the same pan, add the remaining tablespoon of oil if needed, then toss in the sliced onion, minced garlic, and grated ginger. Stir them for about 30 seconds, just long enough to become fragrant, then add all of your colorful bell peppers. Sauté for 4 to 5 minutes, stirring often, until the peppers are still tender-crisp and vibrant (the goal is to keep that gorgeous color and just a hint of crunch).
Step 4: Bring It All Together
Return your seared beef to the skillet, stirring well to coat everything in the glossy, savory sauce. Let it cook together for an extra 2 minutes, just long enough to meld all those flavors and allow the sauce to coat every vegetable and tender beef slice beautifully.
Step 5: Assemble Your Bowls
Spoon heaps of warm cooked rice into serving bowls, then artfully pile the saucy beef and pepper mixture over the top. Finish with a shower of green onions and a sprinkle of sesame seeds—your Beef and Pepper Rice Bowl is ready to devour!
How to Serve Beef and Pepper Rice Bowl
Garnishes
A fresh scattering of sliced green onions and a generous sprinkle of sesame seeds add both crunch and a delicate nuttiness. For those who love a little extra heat or tang, offer chili flakes or a drizzle of sriracha on the side—each addition invites a new twist to your Beef and Pepper Rice Bowl.
Side Dishes
This dish is hearty on its own, but a side of steamed broccoli, edamame, or a crisp cucumber salad really rounds out the meal. A small bowl of miso soup or a pickled veggie tray can lend a satisfying contrast to the warm, savory flavors.
Creative Ways to Present
The Beef and Pepper Rice Bowl is endlessly adaptable. Try serving it in a deep, oversized mug for cozy comfort, or layer the rice and toppings parfait-style in a tall glass for a fun dinner-party twist. For a lighter spin, swap the rice for cauliflower rice or even serve as lettuce wraps for a hand-held treat.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Pepper Rice Bowl components should cool to room temperature, then be stored in airtight containers in the refrigerator. The rice and beef mixture can be kept separately or together, and will hold up beautifully for up to three days—perfect for ready-to-go lunches.
Freezing
You can freeze the cooked beef and peppers (without the rice) in a freezer-safe container for up to two months. When freezing, portion them out for easy, individual meals later. Thaw overnight in the fridge and pair with freshly cooked rice for best results.
Reheating
To reheat, simply warm the beef and pepper mixture in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. If using a microwave, cover loosely and heat in 30-second intervals, stirring in between until piping hot. The rice can be refreshed with a dab of water and steamed or microwaved until fluffy again.
FAQs
What cut of beef works best for a Beef and Pepper Rice Bowl?
Flank steak and sirloin are both excellent choices because they’re tender and take well to quick cooking. Just be sure to slice against the grain for the best texture in every mouthful.
Can I make this Beef and Pepper Rice Bowl gluten-free?
Absolutely! Just swap in tamari for soy sauce, and use gluten-free versions of oyster and hoisin sauce. Served over naturally gluten-free rice, it’s an easy accommodation for those with sensitivities.
Is it possible to add more vegetables?
Yes, extra vegetables like snap peas, mushrooms, or baby corn are delicious additions. Just make sure to cut everything to similar sizes for even cooking and crisp-tender results.
Can I use another protein instead of beef?
Definitely! Thinly sliced chicken, pork, or even tofu work wonderfully in place of beef, soaking up all that delicious sauce. Just adjust your cooking time as needed depending on the protein.
What’s the best rice for a Beef and Pepper Rice Bowl?
Both white and brown rice are fantastic bases for this dish, but jasmine or long-grain rice delivers a fluffier, aromatic platform. Leftover rice also fries up beautifully if you’re prepping ahead.
Final Thoughts
This Beef and Pepper Rice Bowl is one of those dishes that feels like a warm hug in a bowl—cozy, customizable, and full of satisfying flavor. Whether you’re making it for a crowd or a simple dinner at home, it’s quick to pull together and always sure to impress. Give it a try, and let it become a favorite in your kitchen, too!
Print
Beef and Pepper Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Beef and Pepper Rice Bowl is a flavorful and satisfying dish that combines tender slices of beef with colorful bell peppers in a savory sauce, served over steaming rice. Perfect for a quick and delicious weeknight meal!
Ingredients
For the Beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 cups cooked white or brown rice
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- Marinate the Beef: In a medium bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch. Add the sliced beef and toss to coat. Let marinate for at least 15 minutes.
- Stir-Fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and sear for 2 to 3 minutes until browned, then remove and set aside. In the same skillet, add onion, garlic, ginger, and bell peppers. Stir-fry for 4 to 5 minutes until crisp-tender. Return the beef to the skillet, stir everything together, and cook for 2 more minutes until heated through and coated in sauce.
- Serve: Serve over bowls of warm rice and garnish with green onions and sesame seeds.
Notes
- You can use leftover rice for convenience.
- Adjust spice by adding chili flakes or a drizzle of sriracha.
- For a lighter option, serve over cauliflower rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
