Beef and Pepper Rice Bowl

This Beef and Pepper Rice Bowl is a quick and satisfying meal that’s packed with flavor and loaded with tender beef, sweet bell peppers, and savory sauce over fluffy rice. It’s a perfect weeknight dinner when I want something hearty, colorful, and ready in minutes.

Why You’ll Love This Recipe

I love how this bowl brings together bold flavors with minimal ingredients and effort. It’s versatile, customizable, and hits that sweet spot between comfort food and something fresh. The peppers add natural sweetness and crunch, while the beef soaks up all the delicious sauce. Plus, everything comes together in one pan — making cleanup just as easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (sirloin, flank, or ribeye work great)

• Bell peppers (any color), sliced

• Onion, thinly sliced

• Cooked white or brown rice

• Soy sauce

• Oyster sauce (optional for depth)

• Garlic, minced

• Ginger, minced or grated

• Brown sugar

• Cornstarch (for thickening)

• Water or beef broth

• Vegetable oil

• Green onions (optional, for garnish)

• Sesame seeds (optional)

directions

1. I prepare the sauce first by whisking together soy sauce, oyster sauce, garlic, ginger, brown sugar, water, and cornstarch in a small bowl. I set it aside.

2. In a large skillet or wok, I heat some oil over medium-high heat and stir-fry the beef until just browned. I remove it from the pan and set it aside.

3. In the same pan, I add a bit more oil if needed and stir-fry the onions and bell peppers until tender-crisp — about 3 to 4 minutes.

4. I return the beef to the pan, pour in the sauce, and toss everything together. I let it simmer for a couple of minutes until the sauce thickens and coats the beef and vegetables.

5. I serve the beef and pepper mixture over warm rice and garnish with sliced green onions or sesame seeds if I’m feeling fancy.

Servings and timing

This recipe serves 4 and takes about 30 minutes total — 10 minutes of prep and 20 minutes of cooking.

Variations

Sometimes I use ground beef instead of sliced beef for a quicker version. I also like adding broccoli, snap peas, or mushrooms depending on what’s in my fridge. When I want a bit of heat, I add red pepper flakes or a squirt of sriracha to the sauce. For a low-carb option, I serve it over cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too, but I stir halfway through to keep the heat even.

FAQs

What type of beef is best for this dish?

I like using thinly sliced sirloin or flank steak for tenderness and flavor. Ribeye works too, especially if I want something richer.

Can I make it ahead?

Yes, I prep all the ingredients and sauce ahead of time and store them separately. It cooks fast, so I finish it fresh just before serving.

Do I have to use oyster sauce?

Not necessarily. It adds depth, but I’ve skipped it before or swapped it with hoisin or a bit of Worcestershire sauce.

Can I make it spicy?

Absolutely. I add crushed red pepper, sriracha, or even sliced chilies to the sauce or during cooking depending on my spice mood.

Is it freezer-friendly?

I don’t usually freeze the whole dish because bell peppers can get mushy, but I have frozen the cooked beef mixture and reheated it just fine over fresh rice.

Conclusion

This Beef and Pepper Rice Bowl is one of my favorite go-to meals when I want something quick, delicious, and full of color and texture. It’s endlessly adaptable, family-friendly, and makes the kind of leftovers I actually look forward to. Whether I’m short on time or just craving a savory stir-fry, this recipe never lets me down.