A Beef and Pepper Rice Bowl is the perfect blend of savory, tender beef and vibrant, colorful peppers served over a bed of fluffy rice. This dish is simple, flavorful, and comes together quickly, making it an ideal option for a busy weeknight meal or a satisfying lunch. The combination of stir-fried beef, fresh vegetables, and seasonings makes each bite full of deliciousness.
Why You’ll Love This Recipe
Beef and Pepper Rice Bowls are a deliciously easy way to enjoy a balanced meal that’s packed with protein, veggies, and hearty rice. The tender beef is seared to perfection and paired with the sweet crunch of bell peppers, creating a satisfying flavor contrast. The rice acts as the perfect base, soaking up the savory sauce that ties everything together. It’s a simple dish that feels gourmet but comes together in under 30 minutes—perfect for anyone who loves tasty, no-fuss meals.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional, for spice)
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or jasmine rice)
- Fresh cilantro or green onions for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Beef: Season the beef slices with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding. Sear the beef for about 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
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Sauté the Vegetables: In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 4-5 minutes until the peppers are tender but still crisp. Add the minced garlic and cook for another 1 minute, until fragrant.
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Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. If you like a bit of spice, add the crushed red pepper flakes. Pour the sauce into the skillet with the vegetables and stir to combine.
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Combine the Beef and Vegetables: Add the cooked beef back into the skillet with the peppers and onions. Toss everything together until the beef is coated in the sauce and the vegetables are evenly distributed.
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Serve: Divide the cooked rice into bowls. Spoon the beef and pepper mixture over the rice. Garnish with fresh cilantro or green onions, and serve hot.
Servings and Timing
This recipe makes 4 servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Different Protein: If you prefer, you can substitute the beef with chicken, pork, or tofu for a different flavor profile.
- Add More Vegetables: Feel free to add other vegetables such as mushrooms, snap peas, or zucchini to the stir-fry for extra flavor and nutrition.
- Spicy Version: For a spicier kick, increase the crushed red pepper flakes, or add some fresh chili peppers to the stir-fry.
- Rice Substitution: If you’re looking for a low-carb option, serve this dish with cauliflower rice or quinoa instead of regular rice.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes, or heat on the stovetop over medium heat, adding a little extra soy sauce or water to prevent it from drying out.
FAQs
Can I use frozen peppers in this recipe?
Fresh bell peppers work best for stir-frying, but you can use frozen peppers if necessary. Just be aware that frozen peppers tend to release more moisture, which may make the dish a bit saucier.
Can I use a different cut of beef?
Yes, you can use other cuts of beef, such as flank steak, ribeye, or even ground beef. Just be sure to adjust the cooking time if using ground beef or a thinner cut of steak.
Can I make this recipe ahead of time?
This dish is best enjoyed fresh, but you can prepare the beef and sauce in advance and store them separately. Then, simply stir-fry the vegetables and combine everything when you’re ready to serve.
Can I make this recipe in a wok?
Yes, a wok is a great choice for this dish! The high sides of the wok allow you to stir-fry the beef and vegetables evenly and quickly, creating that perfect tender texture.
Can I add noodles instead of rice?
Yes, you can swap the rice for noodles such as soba, ramen, or rice noodles. Simply cook the noodles according to package instructions, and serve the beef and peppers on top.
What can I serve with Beef and Pepper Rice Bowls?
This dish can be served on its own, but you can also pair it with a side of steamed vegetables, a simple salad, or even some pickled vegetables for extra crunch.
Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce works perfectly in this recipe if you’re trying to reduce your sodium intake. Just be sure to taste and adjust the seasoning as needed.
Can I use other types of vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white vinegar. Each will provide a slightly different flavor, but they’ll still work well in this recipe.
Can I add more spices to this recipe?
Yes, you can increase the level of heat by adding more crushed red pepper flakes, or even add a bit of ginger or garlic powder to enhance the flavor profile.
Can I use a slow cooker for this recipe?
While this is a quick stir-fry recipe, you can make it in a slow cooker by cooking the beef and vegetables on low for 4-6 hours, then adding the sauce during the last 30 minutes. However, stir-frying will give the beef and vegetables a better texture.
Conclusion
Beef and Pepper Rice Bowls are an easy and satisfying dish that brings together tender beef, vibrant bell peppers, and savory sauce over a bed of fluffy rice. The quick cooking time and the rich flavors make this recipe a go-to for busy weeknights or meal prepping for the week. With endless variations and simple ingredients, this dish is sure to be a family favorite that’s packed with deliciousness in every bite.
Print
Beef and Pepper Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Asian, Stir-Fry, Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
Beef and Pepper Rice Bowls are a quick and flavorful meal combining tender beef, colorful bell peppers, and savory sauce served over a bed of fluffy rice. With vibrant vegetables and a rich, easy-to-make sauce, this dish is the perfect choice for a busy weeknight dinner or a satisfying lunch. Packed with protein and vegetables, it’s a complete and balanced meal that can be made in under 30 minutes.
Ingredients
For the Beef:
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp vegetable oil
- Salt and pepper, to taste
For the Vegetables and Sauce:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional, for spice)
For Serving:
- 2 cups cooked rice (white, brown, or jasmine rice)
- Fresh cilantro or green onions for garnish
Instructions
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Prepare the Beef: Season the beef slices with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding. Sear the beef for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
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Sauté the Vegetables: In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 4-5 minutes until the peppers are tender but still crisp. Add the minced garlic and cook for another 1 minute, until fragrant.
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Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. If you like a bit of spice, add the crushed red pepper flakes. Pour the sauce into the skillet with the vegetables and stir to combine.
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Combine the Beef and Vegetables: Add the cooked beef back into the skillet with the peppers and onions. Toss everything together until the beef is coated in the sauce and the vegetables are evenly distributed.
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Serve: Divide the cooked rice into bowls. Spoon the beef and pepper mixture over the rice. Garnish with fresh cilantro or green onions, and serve hot.
Notes
- Storage/Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or heat on the stovetop over medium heat, adding a little extra soy sauce or water to prevent it from drying out.
- Variations: Substitute beef with chicken, pork, or tofu for different protein options. You can also add more vegetables like mushrooms, snap peas, or zucchini to the stir-fry.
- Rice Substitution: For a low-carb option, serve this dish with cauliflower rice or quinoa instead of regular rice.
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