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
Scale
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
