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Beef and Pepper Rice Bowl

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This Beef and Pepper Rice Bowl is a quick and flavorful stir-fry dish featuring tender beef, sweet bell peppers, and a savory sauce served over fluffy rice. It’s a perfect weeknight dinner that’s hearty, colorful, and easy to prepare.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

Ingredients

  • 1 lb thinly sliced beef (sirloin, flank, or ribeye)
  • 2 bell peppers (any color), sliced
  • 1 medium onion, thinly sliced
  • 3 cups cooked white or brown rice
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced or grated
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1/4 cup water or beef broth
  • 2 tbsp vegetable oil
  • 2 green onions, sliced (optional for garnish)
  • 1 tsp sesame seeds (optional)

Instructions

  1. In a small bowl, whisk together soy sauce, oyster sauce (if using), garlic, ginger, brown sugar, water or broth, and cornstarch. Set aside.
  2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until browned. Remove from pan and set aside.
  3. Add remaining oil if needed, and stir-fry the onions and bell peppers for 3–4 minutes until tender-crisp.
  4. Return the beef to the pan, pour in the sauce, and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the meat and vegetables.
  5. Serve over warm cooked rice. Garnish with green onions and sesame seeds if desired.

Notes

  • Use ground beef as a quicker alternative to sliced beef.
  • Add vegetables like broccoli, mushrooms, or snap peas for variety.
  • Make it spicy with red pepper flakes or sriracha.
  • Serve over cauliflower rice for a low-carb version.
  • Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.

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