The Beef and Pepper Rice Bowl is a comforting, quick, and flavor-packed meal that brings together tender strips of beef, colorful bell peppers, and fluffy rice, all tossed in a savory sauce. It’s the kind of dish that satisfies your hunger while still feeling healthy and well-balanced. Whether you’re cooking for a weeknight dinner or prepping meals ahead of time, this bowl delivers deliciousness in every bite.
Why You Will Love This Recipe
One-Bowl Convenience: A complete meal in one dish—protein, vegetables, and carbs.
Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights.
Bursting with Flavor: A rich, umami sauce brings the beef and peppers together beautifully.
Highly Adaptable: You can switch up the ingredients to match your taste or dietary needs.
Ingredients List
For the Beef and Peppers
1 lb (450 g) flank steak or sirloin, thinly sliced
2 tablespoons cornstarch
2 tablespoons oil (vegetable or sesame)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon freshly grated ginger (optional)
For the Sauce
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon brown sugar or honey
¼ teaspoon black pepper
1–2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
For Serving
3 cups cooked jasmine or long-grain rice
Chopped scallions (optional garnish)
Sesame seeds (optional garnish)
Timing & Servings
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4
Step-by-Step Instructions for Beef and Pepper Rice Bowl
Step 1: Prepare the Beef
Slice the beef thinly against the grain for tenderness.
Toss the slices in cornstarch to coat. This helps create a nice sear and thicken the sauce later.
Step 2: Cook the Rice
Cook rice according to package instructions.
Fluff and keep warm while preparing the stir-fry.
Step 3: Sear the Beef
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add beef in a single layer. Sear for 2–3 minutes per side until browned.
Remove and set aside.
Step 4: Sauté the Vegetables
In the same pan, add another tablespoon of oil.
Add onion and cook for 1–2 minutes.
Add bell peppers and cook for another 3–4 minutes until slightly tender but still crisp.
Stir in garlic and ginger, and cook for another 30 seconds.
Step 5: Make the Sauce
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, and pepper.
Pour sauce into the pan with vegetables.
Add cornstarch slurry and stir until the sauce thickens (1–2 minutes).
Step 6: Combine and Serve
Return the beef to the pan and toss everything together until coated in sauce.
Serve over hot rice and garnish with scallions and sesame seeds if desired.
Tips for Best Results
Slice the Beef Properly
Always cut against the grain to break down tough muscle fibers.
Keep the beef partially frozen for easier, cleaner slicing.
Don’t Overcrowd the Pan
Cook beef in batches if needed to ensure proper browning, not steaming.
Control the Sauce Thickness
Use the cornstarch slurry in stages to achieve your desired sauce consistency.
Add a splash of water or broth if the sauce gets too thick.
Use Fresh Vegetables
Fresh, firm bell peppers give the best color and crunch.
Variations and Customizations
Spicy Beef and Pepper Bowl
Add chili flakes or Sriracha to the sauce.
Include sliced jalapeños for extra heat.
Teriyaki Style
Replace soy, oyster, and hoisin sauces with teriyaki sauce.
Add pineapple chunks for a sweet-savory twist.
Low-Carb Version
Serve over cauliflower rice or zucchini noodles instead of rice.
Use coconut aminos instead of soy sauce for a paleo-friendly meal.
Vegetarian Twist
Substitute beef with tofu, tempeh, or mushrooms.
Keep the same sauce and method for a satisfying plant-based version.
Serving Suggestions
Base Alternatives
Brown rice or quinoa for added fiber
Noodles like udon, soba, or rice noodles
Lettuce wraps for a low-carb option
Toppings and Extras
Sliced avocado for creaminess
Pickled vegetables for acidity
Crushed peanuts or cashews for crunch
Side Dishes
Miso soup or egg drop soup
Cucumber salad or kimchi
Spring rolls or potstickers
Make-Ahead and Storage Tips
Meal Prep Friendly
Cook rice and beef-pepper mixture in advance.
Store in separate containers for freshness.
Storing Leftovers
Refrigerate in airtight containers for up to 4 days.
Rice can be frozen; the stir-fry is best refrigerated.
Reheating Tips
Reheat in a skillet over medium heat, adding a splash of water if needed.
Microwave in short bursts, stirring halfway through.
Nutritional Overview (Per Serving)
Estimated for 1 of 4 servings, including rice:
Calories: ~450–500
Protein: 30g
Carbohydrates: 40g
Fat: 20g
Fiber: 3g
Sugar: 8g
Sodium: ~900mg (varies with sauces)
For a lower-sodium version, use reduced-sodium soy sauce and limit oyster sauce.
FAQs
Can I use ground beef instead of sliced beef?
Yes, ground beef works well too. Just brown it in the skillet, drain any excess fat, and continue with the recipe.
Can I freeze the beef and pepper mixture?
Yes, but the texture of peppers may soften after thawing. Store in freezer-safe containers and thaw in the fridge overnight.
What cut of beef is best?
Flank steak, sirloin, or skirt steak are excellent. They’re lean, flavorful, and cook quickly.
Can I use frozen bell peppers?
Yes, but they may release extra moisture. Sauté a little longer to reduce liquid and maintain texture.
How do I make this dish gluten-free?
Use gluten-free soy sauce (tamari) and ensure other sauces like oyster and hoisin are gluten-free.
Conclusion
The Beef and Pepper Rice Bowl is a delicious, satisfying meal that’s ideal for both quick dinners and meal prep. It’s flavorful, balanced, and endlessly customizable to fit your dietary needs and cravings. The colorful bell peppers provide crunch and sweetness, while the tender beef and savory sauce make every bite irresistible.