Name: Beef and Pepper Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced against the grain; 2 bell peppers (red, yellow, or green), sliced; 1 medium onion, sliced; 3 garlic cloves, minced; 3 tbsp soy sauce (divided); 2 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp cornstarch; 3 tbsp vegetable oil; 4 cups cooked white or brown rice; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 2–3 tbsp water (optional, for sauce)

This beef and pepper rice bowl is a hearty and flavorful dish that I love making for a quick weeknight dinner. Tender beef, colorful bell peppers, and fluffy rice come together with a savory sauce that makes every bite satisfying.

Beef and Pepper Rice Bowl Recipe

Why You’ll Love This Recipe

I like this recipe because it’s fast, filling, and packed with flavor. It’s one of those dishes I can throw together in under 30 minutes, yet it feels like something I’d order from a restaurant. I enjoy the balance of the tender beef, slightly sweet bell peppers, and the savory sauce that ties it all together. Plus, it’s a complete meal in one bowl—protein, veggies, and carbs all in harmony.

Ingredients

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

beef sirloin or flank steak
bell peppers (red, yellow, or green)
onion
garlic
soy sauce
oyster sauce
sesame oil
cornstarch
cooked white or brown rice
salt
black pepper
vegetable oil

Directions

I slice the beef thinly against the grain and toss it with soy sauce, cornstarch, and a bit of sesame oil.
I heat oil in a skillet or wok over medium-high heat and sear the beef until just browned, then set it aside.
In the same pan, I sauté onion, garlic, and sliced bell peppers until they’re slightly tender but still crisp.
I return the beef to the pan and add oyster sauce, more soy sauce, and a splash of water if needed to make a glossy sauce.
I stir everything together until the beef is coated and the peppers are cooked through.
I serve the beef and peppers over warm rice.

Servings and timing

This recipe makes about 4 servings. The prep time takes me around 10 minutes, and the cooking time is about 15 minutes, so the whole dish is ready in roughly 25 minutes.

Variations

Sometimes I switch the rice for quinoa or cauliflower rice when I want something lighter. I also like to add broccoli or snap peas for extra crunch. For more heat, I stir in a little chili paste or red pepper flakes. If I don’t have oyster sauce, I use hoisin sauce for a slightly sweeter profile.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the stovetop or microwave, adding a splash of water or soy sauce to loosen the sauce and keep the beef tender.

FAQs

Can I use ground beef instead of sliced beef?

Yes, I sometimes use ground beef for convenience. It changes the texture, but it’s still delicious.

What cut of beef works best?

I usually choose flank steak or sirloin since they’re tender when sliced thinly, but skirt steak also works well.

Can I make this ahead of time?

Yes, I often prep the beef and veggies ahead of time. When I’m ready to cook, I just stir-fry everything quickly.

Do I need a wok to make this dish?

No, I make it in a regular skillet all the time. A wok just makes it easier to toss the ingredients quickly over high heat.

Can I make it gluten-free?

Yes, I replace soy sauce with tamari or coconut aminos, and I check that the oyster sauce is gluten-free.

Conclusion

I enjoy making this beef and pepper rice bowl because it’s comforting, flavorful, and so easy to prepare. It’s one of those meals that feels special but doesn’t take much effort, which makes it perfect for busy days. Every bite is packed with tender beef, crisp peppers, and savory sauce over rice—it’s always a crowd-pleaser in my kitchen.