Summary
The Beef and Pepper Rice Bowl is a quick and satisfying dish bursting with savory flavor, tender beef, crisp bell peppers, and fluffy rice. With minimal prep and bold results, this one-bowl meal is ideal for busy weeknights, meal prep, or when you’re craving takeout-style satisfaction at home. It’s hearty, colorful, and completely customizable.
History of Recipe
Stir-fried beef with peppers has roots in both Chinese-American cuisine and Japanese donburi-style rice bowls. These quick skillet meals became staples in U.S. households during the 20th century as home cooks looked for ways to recreate restaurant flavors at home. The beef and pepper rice bowl combines the simplicity of stir-fry with the comfort of rice bowls, resulting in a delicious weeknight go-to.
🌟 Why You’ll Love This Recipe
- Ready in 30 minutes
- Savory and slightly sweet sauce
- Great for meal prep or leftovers
- Customizable with your favorite veggies
- A healthier alternative to takeout
🕒 Quick Info
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: ~30 minutes
Servings: 4
Cuisine: Asian-Inspired / Fusion
🍳 Equipment
- Large skillet or wok
- Cutting board & knife
- Measuring cups & spoons
- Rice cooker or saucepan
- Mixing bowl
🛒 Ingredients
- 1 lb thinly sliced beef (flank steak or sirloin)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil or vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 cups cooked white or jasmine rice
- 1/4 cup beef broth or water (for sauce)
- Salt and pepper to taste
- Green onions and sesame seeds (for garnish)
👨🍳 How to Make
Step 1: Marinate the Beef
In a bowl, combine sliced beef with soy sauce, cornstarch, and a pinch of pepper. Let sit for 10–15 minutes while prepping vegetables.
Step 2: Cook the Rice
Prepare rice according to package instructions or in a rice cooker. Set aside.
Step 3: Stir-Fry the Veggies
Heat oil in a large skillet or wok over medium-high heat. Add bell peppers and onions. Stir-fry for 3–4 minutes until slightly tender. Add garlic and cook for 1 more minute. Remove veggies and set aside.
Step 4: Cook the Beef
In the same skillet, add a bit more oil if needed. Add marinated beef in a single layer. Sear for 2–3 minutes per side until browned and cooked through.
Step 5: Combine & Sauce
Return veggies to the pan with the beef. Pour in oyster sauce, hoisin (if using), and beef broth. Stir to coat and simmer for 2–3 minutes until sauce thickens slightly.
Step 6: Serve
Spoon beef and peppers over a bed of rice. Garnish with chopped green onions and sesame seeds.
🍽️ What to Serve With It
- Miso soup or egg drop soup
- Steamed or roasted broccoli
- Pickled vegetables
- Cucumber salad
- A drizzle of sriracha or chili crisp
📦 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months.
Reheating: Microwave or reheat in a skillet with a splash of water or broth.
Beef and Pepper Rice Bowl
Equipment
- Large skillet or wok
- Cutting board & knife
- Measuring cups & spoons
- Rice cooker or saucepan
- Mixing bowl
Ingredients
- 1 lb thinly sliced beef flank steak or sirloin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce optional for sweetness
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil or vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 2 cloves garlic minced
- 2 cups cooked white or jasmine rice
- 1/4 cup beef broth or water for sauce
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Step 1: Marinate the Beef
- In a bowl, combine sliced beef with soy sauce, cornstarch, and a pinch of pepper. Let sit for 10–15 minutes while prepping vegetables.
- Step 2: Cook the Rice
- Prepare rice according to package instructions or in a rice cooker. Set aside.
- Step 3: Stir-Fry the Veggies
- Heat oil in a large skillet or wok over medium-high heat. Add bell peppers and onions. Stir-fry for 3–4 minutes until slightly tender. Add garlic and cook for 1 more minute. Remove veggies and set aside.
- Step 4: Cook the Beef
- In the same skillet, add a bit more oil if needed. Add marinated beef in a single layer. Sear for 2–3 minutes per side until browned and cooked through.
- Step 5: Combine & Sauce
- Return veggies to the pan with the beef. Pour in oyster sauce, hoisin (if using), and beef broth. Stir to coat and simmer for 2–3 minutes until sauce thickens slightly.
- Step 6: Serve
- Spoon beef and peppers over a bed of rice. Garnish with chopped green onions and sesame seeds.
Notes
🔍 Nutrition Information (Estimated per serving)
- Calories: ~460
- Carbs: ~40g
- Fat: ~18g
- Protein: ~32g
- Sodium: ~820mg
💡 Tips for Success
- Slice beef thinly against the grain for tenderness.
- Don’t overcook the peppers—keep them slightly crisp.
- Adjust sauce sweetness with more or less hoisin.
- Prep everything in advance for fast cooking.
🔄 Variations
- Spicy Version: Add chili paste or red pepper flakes.
- Teriyaki Twist: Use teriyaki sauce instead of oyster and hoisin.
- Low-Carb: Serve over cauliflower rice or shredded cabbage.
- Extra Veggies: Toss in mushrooms, snap peas, or zucchini.
🔍 Nutrition Information (Estimated per serving)
- Calories: ~460
- Carbs: ~40g
- Fat: ~18g
- Protein: ~32g
- Sodium: ~820mg
❓ FAQs
Can I use ground beef instead of sliced beef?
Yes! Ground beef works great and cooks even faster.
What’s the best rice to use?
Jasmine or medium-grain white rice for best texture and flavor absorption.
Can I make this ahead for meal prep?
Absolutely—store portions with rice and reheat as needed throughout the week.
✅ Final Thoughts
Beef and Pepper Rice Bowl is the ultimate weeknight dinner—quick, delicious, and endlessly flexible. Whether you’re meal prepping, feeding a crowd, or just trying to skip takeout, this satisfying dish delivers every time. Add it to your rotation and enjoy bold flavor without the fuss.
