Description
This Beef and Pepper Rice Bowl is a quick, flavorful meal packed with tender beef, vibrant peppers, and a savory sauce. It’s served over a bed of fluffy rice for a wholesome and satisfying dish perfect for weeknights!
Ingredients
Units
Scale
For the rice:
- 2 cups (400 g) cooked white or brown rice
For the beef and peppers:
- 1 lb (450 g) beef (sirloin, flank steak, or ground beef)
- 2 bell peppers (any color), thinly sliced
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced (optional)
For the sauce:
- 1/4 cup (60 ml) soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup (120 ml) beef or chicken broth
For garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the beef:
- If using steak, slice it thinly against the grain. For ground beef, no prep is needed.
- Make the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, red pepper flakes (if using), and broth. Set aside.
- Cook the beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned (about 3-4 minutes for steak slices, 5-6 minutes for ground beef). Remove and set aside.
- Cook the vegetables:
- In the same skillet, heat the remaining tablespoon of oil. Add garlic, ginger (if using), onions, and bell peppers. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
- Combine the beef and sauce:
- Return the beef to the skillet and pour the sauce over. Stir well to coat everything in the sauce. Let simmer for 2-3 minutes until the sauce slightly thickens.
- Assemble the bowls:
- Divide the cooked rice into bowls. Top with the beef and pepper mixture. Garnish with sesame seeds and green onions.
Notes
- Protein swap: Use chicken, shrimp, or tofu instead of beef for variety.
- Vegetable options: Add broccoli, snap peas, or mushrooms for extra nutrition.
- For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce while simmering.