BEST BEEF AND PEPPER RICE BOWL
This Beef and Pepper Rice Bowl delivers tender beef and vibrant bell peppers nestled on fluffy rice, all drizzled with a luscious savory-sweet sauce. It's a quick and easy weeknight dinner that's packed with flavor and customizable to your liking.
Equipment
- Cutting board
- Knife
- Mixing Bowls
- Large Skillet or Wok
- Measuring spoons
- Measuring cups
- Whisk
- Spatula
- Rice cooker or pot
- Serving bowls
Ingredients
- 1 pound beef sirloin, thinly sliced against the grain
- 1 large green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 2 cups cooked rice jasmine or brown
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Slice the beef sirloin thinly against the grain.
- In a bowl, marinate the beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper for at least 15 minutes (or up to 30 minutes in the refrigerator).
- Wash and slice the green, red, and yellow bell peppers into thin strips.
- Thinly slice the onion.
- Mince the garlic and ginger.
- Cook rice according to package directions. Keep warm.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion and stir-fry until tender-crisp, about 5-7 minutes.
- Add the minced garlic and ginger and stir-fry for another minute until fragrant.
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce (if using), brown sugar, and red pepper flakes (if using).
- Return the cooked beef to the skillet with the vegetables.
- Pour the sauce over the beef and vegetables and stir to combine.
- Bring to a simmer and cook for a minute or two until the sauce has thickened slightly.
- Divide the cooked rice among bowls.
- Top with the beef and pepper stir-fry.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately and enjoy!
Notes
Sirloin, flank, or skirt steak can be used. Slice against the grain for maximum tenderness. Prepare ingredients ahead of time for faster cooking. For a spicier dish, add more red pepper flakes or sriracha. Store leftovers in the refrigerator for up to 3 days. The beef and pepper stir-fry can be made ahead of time and reheated. Other vegetables like broccoli, carrots, or snap peas can be added. Try different sauces like teriyaki or hoisin. A fried egg, kimchi, or peanuts can be added as toppings.