There’s something about a warm bowl of savory beef, sautéed peppers, and perfectly seasoned rice that just feels like a cozy dinner hug after a long day. And when you throw in the fact that this recipe is quick, easy, and full of flavor, it’s hard to resist. Beef and pepper rice bowls are a perfect combination of tender beef, crisp bell peppers, and a rich sauce, all nestled on a bed of fluffy rice. It’s a dish that brings comfort, convenience, and flavor together in one bowl.
I remember the first time I made this dish after a busy workday—let’s just say it was love at first bite. The juicy, well-seasoned beef pairs so well with the slight sweetness of the bell peppers, and the soy-based sauce ties everything together with its umami goodness. It’s become one of those meals I keep in my weekly rotation because it’s not only satisfying but also simple to throw together. Whether you’re cooking for your family or need a quick meal for yourself, these beef and pepper rice bowls are perfect.
Why You’ll Love This Recipe
- Quick and easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights or when you just don’t feel like spending too much time in the kitchen.
- Simple ingredients: Most of the ingredients are pantry staples—soy sauce, garlic, rice—while the fresh bell peppers and beef add a pop of freshness.
- Flavorful: The combination of tender beef, savory garlic, soy sauce, and just the right amount of heat from the bell peppers is a match made in heaven.
- Customizable: You can adjust the heat, swap out veggies, or even use ground beef or chicken instead of beef strips. It’s a flexible dish that caters to different preferences.
- Great for meal prep: This dish reheats beautifully, so it’s perfect for prepping ahead and enjoying throughout the week.
Preparation Time and Servings
- Total Time: 25-30 minutes
- Servings: 4
- Calories per serving: 500
- Protein: 30g, Carbs: 40g, Fats: 22g
Ingredients
For the Rice:
- 2 cups cooked jasmine rice (or any rice of your choice)
- 1 tablespoon butter (optional, for added richness)
For the Beef and Peppers:
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon vegetable oil (for cooking)
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil (optional, for a nutty flavor)
- Salt and pepper, to taste
- Red pepper flakes or sliced green chilies (optional for spice)
Garnish:
- Sliced green onions
- Sesame seeds (optional)
Step-by-Step Instructions
1. Cook the Rice:
- Prep the rice: If you haven’t already cooked your rice, start by rinsing 1 cup of jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
- Cook: Add the rinsed rice to 2 cups of water in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked. Fluff with a fork, and stir in a tablespoon of butter for extra richness if desired.
2. Prepare the Beef:
- Slice the beef: Thinly slice your beef into strips against the grain. This ensures the beef stays tender and cooks quickly. Season lightly with salt and pepper.
- Marinate: In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and cornstarch (if using). Add this marinade to the beef slices, toss to coat, and let it sit while you prepare the vegetables.
3. Sauté the Vegetables:
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Cook the onions: Add the sliced onions to the hot skillet and cook for about 2-3 minutes, stirring occasionally, until they start to soften and become translucent.
- Add the peppers: Toss in the sliced bell peppers (red and yellow). Stir-fry for another 4-5 minutes until the peppers are tender-crisp. You want them cooked but still with a slight bite to add texture to the dish.
- Garlic and ginger: Add the minced garlic and fresh ginger to the skillet. Sauté for about 30 seconds, until fragrant, being careful not to let it burn. Transfer the vegetables to a plate and set them aside.
4. Cook the Beef:
- Sear the beef: In the same skillet, turn the heat to high and add the marinated beef strips in a single layer. Let the beef sear undisturbed for about 2 minutes to get a nice golden crust, then stir-fry for another 2-3 minutes until fully cooked but still tender.
- Combine everything: Lower the heat to medium and add the sautéed onions and peppers back into the skillet. Toss everything together until well combined and heated through. Drizzle in the sesame oil and give it one last stir.
5. Assemble the Bowls:
- Serve: Divide the cooked rice into bowls. Top each bowl with the beef and pepper mixture. Garnish with sliced green onions and a sprinkle of sesame seeds for a pop of color and crunch.
How to Serve
- Over rice: Serve these beef and pepper bowls over your favorite rice—whether it’s jasmine, brown rice, or even quinoa for a healthier twist.
- Add a side: Pair it with a simple cucumber salad or a light miso soup for a complete meal.
- Spice it up: Drizzle some sriracha or add a spoonful of chili garlic sauce if you want a bit more heat.
Additional Tips
- Thinly slice the beef: Slicing the beef thinly against the grain ensures it cooks quickly and stays tender.
- Use fresh peppers: Fresh, crisp bell peppers bring color and crunch to the dish. You can use any color bell pepper, but red and yellow are sweeter and add a beautiful pop of color.
- Don’t overcrowd the skillet: When cooking the beef, make sure to cook it in batches if necessary to avoid steaming the meat. You want it to sear and develop that delicious crust.
- Make it spicy: If you like a little kick, sprinkle red pepper flakes or add a few sliced green chilies during the cooking process for a bit of heat.
- Marinate ahead: If you want to make this dish even quicker, marinate the beef in advance. You can store it in the fridge for up to 24 hours.
Recipe Variations
- Vegetarian Option: Replace the beef with firm tofu or mushrooms for a vegetarian-friendly version. The mushrooms will soak up all the sauce, giving you a hearty, satisfying alternative.
- Gluten-Free: Swap out the soy sauce for tamari or coconut aminos, and make sure your oyster and hoisin sauces are gluten-free.
- Different Proteins: Try this recipe with ground beef, chicken, or even shrimp for a different take.
- Low-Carb: Serve the beef and peppers over cauliflower rice or shredded cabbage for a low-carb option.
Freezing and Storage
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or soy sauce to revive the flavors.
- Freezing: You can freeze the cooked beef and pepper mixture. Just let it cool completely, transfer it to a freezer-safe container, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in a skillet or microwave until heated through.
Special Equipment
- Sharp Knife: For slicing the beef and vegetables thinly.
- Wok or Large Skillet: A large pan helps cook everything evenly without overcrowding.
- Rice Cooker: If you make rice frequently, a rice cooker is a handy tool that ensures perfect, fluffy rice every time.
FAQ
Can I use ground beef instead of sliced beef?
Absolutely! Ground beef works just as well in this recipe, and it’s even quicker to cook.
Can I make this dish in advance?
Yes! You can prep the beef and cut the vegetables a day ahead. Keep them refrigerated until you’re ready to cook.
What type of rice is best for this recipe?
Jasmine rice is a great choice because it’s fragrant and fluffy, but any rice or grain like brown rice or quinoa will work.
Conclusion
These beef and pepper rice bowls are the ultimate comfort food. They’re quick to whip up, bursting with flavor, and so satisfying. Whether you’re feeding a family or meal-prepping for the week, this recipe is bound to become a favorite. I can’t wait to see how your bowls turn out! Don’t forget to snap a photo and tag me on Instagram—I love seeing your delicious creations!
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Beef and Pepper Rice Bowls Recipe
- Total Time: 30 minutes
Description
This recipe has quickly become a family favorite in my house! It’s one of those go-to meals that everyone looks forward to. The tender beef, sautéed peppers, and seasoned rice all come together in a flavorful bowl of comfort. Whether it’s for a quick lunch or an easy dinner, this bowl delivers satisfying goodness every time. Plus, it’s super customizable, making it perfect for picky eaters or adding extra veggies.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 bell peppers (any color), sliced into thin strips
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spice)
- 3 cups cooked rice (white, brown, or jasmine)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds for garnish (optional)
Instructions
- Cook the Ground Beef:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through. Drain any excess fat and set aside. - Sauté the Vegetables:
In the same skillet, add another tablespoon of olive oil and sauté the chopped onions and bell peppers over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. - Add Sauces and Beef:
Return the cooked ground beef to the skillet with the vegetables. Add the soy sauce, hoisin sauce, oyster sauce, black pepper, and red pepper flakes if using. Stir everything together, cooking for another 2-3 minutes until heated through and the flavors are combined. - Assemble the Rice Bowls:
Divide the cooked rice between bowls, spoon the beef and pepper mixture over the top, and garnish with green onions and sesame seeds if desired. - Serve:
Enjoy your Beef and Pepper Rice Bowls warm with any additional toppings you like!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 500
