Name: Beef and Pepper Rice Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon vegetable oil; 1 pound beef sirloin or flank steak, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 3 tablespoons soy sauce (or coconut aminos); 1 tablespoon oyster sauce; 1 tablespoon brown sugar; 1/2 teaspoon ground black pepper; 2 cups cooked white or brown rice; Sliced green onions and sesame seeds for garnish

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The Beef and Pepper Rice Bowl is the kind of meal you crave after a long day — bold, satisfying, and bursting with color and flavor in every bite. Perfectly seared strips of beef get coated in a glossy, umami-rich sauce alongside tender-crisp peppers and onions, all piled high over warm rice and finished with a shower of green onions and sesame seeds. Whether you’re new to stir-fries or a seasoned pro, this rice bowl is an effortless favorite that comes together in a matter of minutes, delivering both comfort and excitement to your table with minimal effort.

Beef and Pepper Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a Beef and Pepper Rice Bowl lies in its simplicity — each ingredient is purposeful and makes a delicious contribution to the dish’s texture, flavor, or visual appeal. Gather everything fresh and get ready for an easy cooking experience that’s big on results.

Beef sirloin or flank steak, thinly sliced: Go for well-marbled cuts and always slice against the grain for meltingly tender bites.
Vegetable oil: Neutral and great for high heat, this helps achieve that crave-worthy sear on the beef without overpowering other flavors.
Red and green bell peppers, sliced: A dynamic duo that brings vibrant color and a subtle sweetness—plus a satisfying crunch.
Onion, sliced: Adds aromatic depth and sweetens as it caramelizes in the skillet.
Garlic, minced: Just a couple cloves infuse the entire dish with warmth and classic stir-fry fragrance.
Soy sauce (or coconut aminos): The savory backbone of the sauce; coconut aminos work brilliantly for a gluten-free twist.
Oyster sauce: Delivers glossy richness and savory depth to tie everything together.
Brown sugar: Balances all the salty and savory notes with a gentle sweetness.
Ground black pepper: A touch of spice and sharpness for balance.
Cooked white or brown rice: The fluffy, comforting base that soaks up all the flavorful juices—pick your favorite grain.
Sliced green onions and sesame seeds: These final touches bring freshness, a pop of color, and nutty crunch.

How to Make Beef and Pepper Rice Bowl

Step 1: Sear the Beef

Start by heating your vegetable oil in a large skillet or wok over medium-high heat—you want that sizzle as soon as the beef hits the pan! Add your thinly sliced steak and cook for just 2 to 3 minutes. This quick sear helps each piece of beef caramelize nicely on the outside while keeping the inside tender. Once the beef is browned but not fully cooked through, transfer it to a plate and set it aside for now.

Step 2: Stir-Fry the Vegetables

In the same skillet, toss in your sliced bell peppers and onion. Stir-fry them for 3 to 4 minutes. You’re looking for the veggies to become a bit tender but still retain that fresh crunch—they brighten up the whole Beef and Pepper Rice Bowl, so don’t overcook! Afterward, add in the minced garlic and stir everything for another 30 seconds. The kitchen will smell incredible at this point!

Step 3: Bring It All Together

Return your beef (and any tasty juices left on the plate) to the skillet with the veggies. Pour in the soy sauce, oyster sauce, brown sugar, and ground black pepper, stirring to coat every piece generously. Let everything cook together for another 2 to 3 minutes, until the beef is cooked through and the sauce turns glossy and slightly thickened. These last few minutes pull all the flavors together, making the dish irresistibly aromatic and flavorful.

Step 4: Assemble and Serve

Spoon generous helpings of hot rice into your serving bowls, then top with the sizzling beef and pepper mixture. Don’t forget to drizzle any remaining sauce over the top! Finish with a sprinkle of sliced green onions and a generous dash of sesame seeds for those final fresh and nutty notes. This is the moment you’ve been waiting for—a glorious bowl of comfort that’s ready to dive into!

How to Serve Beef and Pepper Rice Bowl

Garnishes

For the perfect finishing touch, top your Beef and Pepper Rice Bowl with lots of sliced green onions and toasted sesame seeds. If you’re in the mood for more heat, a few thin slices of fresh chili or a swirl of sriracha will kick things up a notch. The garnishes bring color, crunch, and extra layers of flavor that really make the bowl pop.

Side Dishes

Although this bowl is a complete meal on its own, you can round out your spread with some refreshing cucumber salad, simple pickled carrots, or a bowl of miso soup. For an added splash of green, steamed bok choy or snap peas pair beautifully with the richness of the beef and the sweet peppers.

Creative Ways to Present

Try serving your Beef and Pepper Rice Bowl family-style on a big platter for a crowd, or pack each portion into a bento box for an impressive lunch. You could even swap the rice for cauliflower rice or quinoa if you want a lighter or gluten-free option—this dish is so adaptable and fun to make your own!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Pepper Rice Bowl keeps beautifully in the fridge for up to three days. Store the beef and veggies separately from the rice if you can—this keeps everything at peak texture and makes it easier to reheat just the portion you need.

Freezing

If you’d like to make extra for later, freeze the cooked beef and pepper mixture in an airtight container for up to two months. For best results, freeze the rice separately or prepare fresh rice when you’re ready to serve. Thaw overnight in the refrigerator before reheating for a quick and satisfying meal.

Reheating

Gently reheat the beef and peppers in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. The microwave works fine in a pinch—just cover loosely and heat in 45-second bursts. Reheat rice separately, then combine everything in a bowl and garnish just before serving.

FAQs

Can I use a different cut of beef?

Absolutely! While sirloin and flank steak are top choices for tenderness, you could use other quick-cooking cuts like ribeye or even skirt steak. Just remember to slice thinly across the grain for the best texture.

Is this dish gluten-free?

It can be! Just swap the soy sauce for tamari or coconut aminos and double-check your oyster sauce for gluten-free certification. Pair with brown or white rice, or even quinoa if you prefer.

What can I substitute for oyster sauce?

If you don’t have oyster sauce on hand, try using hoisin sauce or an extra splash of soy sauce with a little brown sugar. The flavor will be slightly different, but your Beef and Pepper Rice Bowl will still be delicious!

How can I make the Beef and Pepper Rice Bowl spicier?

Kick up the heat by adding thinly sliced fresh chili, a pinch of crushed red pepper, or a drizzle of your favorite hot sauce like sriracha during the final cooking step or as a garnish.

Can I prepare the peppers and beef ahead of time?

Yes, prepping your veggies and slicing your beef up to a day ahead makes for a breeze at dinnertime. Store everything in airtight containers in the fridge until you’re ready to stir-fry.

Final Thoughts

Once you try this vibrant and satisfying Beef and Pepper Rice Bowl, it might just become your weeknight go-to. It’s quick, colorful, and loaded with savory flavors that please everyone at the table. Don’t hesitate to experiment with the veggies or spice level to make it your own—happy cooking!

Beef and Pepper Rice Bowl Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Beef and Pepper Rice Bowl is a flavorful and satisfying Asian-inspired dish that combines tender beef, colorful bell peppers, and savory sauce served over a bed of rice. It’s a quick and easy stir-fry recipe perfect for busy weeknight dinners.

Ingredients

Scale

For the Beef:

1 tablespoon vegetable oil
1 pound beef sirloin or flank steak, thinly sliced

For the Stir-Fry:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
3 tablespoons soy sauce (or coconut aminos)
1 tablespoon oyster sauce
1 tablespoon brown sugar
1/2 teaspoon ground black pepper

For Serving:

2 cups cooked white or brown rice
Sliced green onions and sesame seeds for garnish

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Instructions

Cook the Beef: Heat vegetable oil in a large skillet or wok. Add beef slices and cook until browned but not fully cooked. Set aside.
Prepare the Stir-Fry: Cook bell peppers and onion until slightly tender. Add garlic, return beef to the skillet, and stir in soy sauce, oyster sauce, brown sugar, and black pepper. Cook until beef is done and sauce thickens.
Serve: Serve the beef and pepper mixture over cooked rice, garnished with green onions and sesame seeds.