Beef and Pepper Rice Bowl
A quick, hearty, and colorful meal featuring juicy beef, sweet bell peppers, and fluffy rice, all tied together with bold, savory flavors. Perfect for busy weeknights or meal prepping!
Equipment
- Wok or large skillet
- Cutting board
- Sharp knife
- Rice cooker or pot
Ingredients
For the Beef and Peppers
- 1 lb ground beef or thinly sliced steak (flank or sirloin) fresh with light marbling
- 2 bell peppers (red, yellow, or green) sliced thin
- 1 small onion sliced thin
- 2 cloves garlic minced
- 2 tbsp soy sauce plus extra to taste
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- 1 tbsp cooking oil for stir-frying
- salt and pepper to taste
For Serving
- 2 cups cooked rice (jasmine, basmati, or brown) hot
- green onions chopped, for garnish
- toasted sesame seeds for garnish
- sriracha or chili oil optional, for extra spice
Instructions
- Prepare all ingredients by slicing the peppers and onions thin, mincing the garlic, and cooking the rice if not using leftovers.
- Heat a wok or large skillet over medium-high heat. Add cooking oil.
- Add the ground beef or steak strips. For ground beef, break it apart with a spatula; for steak, let it sear undisturbed for a minute. Season with salt, pepper, and 1 tablespoon soy sauce.
- Once the beef is browned, remove it from the pan and set aside.
- In the same pan, stir-fry the sliced onions and peppers quickly over high heat until tender-crisp.
- Add the garlic and stir for another 30 seconds until fragrant.
- Return the beef to the pan. Add the remaining soy sauce, oyster sauce (if using), and sesame oil. Stir everything well to combine and heat through.
- Scoop hot rice into bowls. Top with the beef and pepper mixture.
- Garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if desired. Serve immediately.
Notes
For extra crunch, avoid overcooking the peppers. Marinating the beef briefly in soy sauce, garlic, and sesame oil can enhance flavor. Serve with a cucumber salad or miso soup for a full meal.