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

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Instructions

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.
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.
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.
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.
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.