The Beef and Pepper Rice Bowl is a quick and satisfying meal that combines tender beef, colorful bell peppers, and savory seasonings served over a bed of fluffy rice. Perfect for weeknights or meal prep, this recipe delivers bold flavors and hearty nourishment in every bite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s a perfect recipe for busy days.
- Flavorful and Balanced: A blend of savory beef, crisp bell peppers, and a flavorful sauce.
- Customizable: Add your favorite vegetables or spice it up to your taste.
- Meal Prep Friendly: Make ahead and enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or thinly sliced beef
- Bell peppers (red, green, or yellow)
- Onion
- Cooked rice (white, brown, or jasmine)
- Soy sauce
- Garlic
- Ginger
- Sesame oil
- Olive oil
- Cornstarch (optional, for thickening the sauce)
- Green onions (optional, for garnish)
- Salt and pepper
Directions
- Cook the Rice: Prepare the rice according to package instructions and keep warm.
- Prepare the Beef: Heat olive oil in a skillet or wok over medium heat. Add the beef, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sesame oil. Sauté the garlic, ginger, and onion until fragrant. Add the bell peppers and cook until tender-crisp.
- Combine Beef and Sauce: Return the beef to the skillet. Add soy sauce and a splash of water or broth. If you prefer a thicker sauce, mix cornstarch with water and stir it in. Cook for 2-3 minutes until the sauce thickens.
- Assemble the Bowl: Scoop the rice into bowls, top with the beef and pepper mixture, and garnish with green onions if desired.
- Serve: Enjoy hot!
Servings and Timing
- Servings: 4 bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Variations
- Vegetarian Option: Use tofu or plant-based ground beef instead of beef.
- Extra Vegetables: Add mushrooms, zucchini, or snap peas for more texture and nutrients.
- Spicy Kick: Add red pepper flakes, sriracha, or chili paste to the sauce.
- Low-Carb Alternative: Serve over cauliflower rice or zucchini noodles instead of traditional rice.
- Teriyaki Flavor: Replace soy sauce with teriyaki sauce for a sweeter twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until heated through. If the sauce thickens too much, add a splash of water to loosen it.
FAQs
1. Can I use a different type of meat?
Yes, chicken, pork, or shrimp work well as substitutes for beef.
2. What type of rice is best?
Jasmine or white rice complements the flavors best, but brown rice or quinoa are great healthier options.
3. Can I make this ahead of time?
Absolutely! Cook the components separately and assemble when ready to serve.
4. How do I prevent the vegetables from getting soggy?
Cook the vegetables on high heat for a shorter time to retain their crispness.
5. Can I use frozen vegetables?
Yes, frozen bell peppers or a mixed veggie blend work as a time-saving option.
6. What if I don’t have sesame oil?
Use olive oil or vegetable oil and add a splash of toasted sesame seeds for flavor.
7. Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
8. Can I double the recipe?
Yes, just scale up the ingredients proportionally and use a larger skillet or cook in batches.
9. What’s a good garnish?
Green onions, sesame seeds, or a squeeze of lime juice are excellent choices.
10. Can I make this spicy?
Add diced chili peppers or a drizzle of spicy sesame oil for heat.
Conclusion
The Beef and Pepper Rice Bowl is a delicious and versatile dish that’s perfect for any occasion. Its simple preparation, bold flavors, and customizable options make it a go-to meal for busy weeknights or satisfying meal prep. Whether you stick to the classic version or explore the variations, this recipe is sure to please. Try it today and enjoy a comforting bowl of deliciousness!
PrintBeef and Pepper Rice Bowl
This Beef and Pepper Rice Bowl is a quick, flavorful meal packed with tender beef, vibrant peppers, and a savory sauce. It’s served over a bed of fluffy rice for a wholesome and satisfying dish perfect for weeknights!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Ingredients
For the rice:
- 2 cups (400 g) cooked white or brown rice
For the beef and peppers:
- 1 lb (450 g) beef (sirloin, flank steak, or ground beef)
- 2 bell peppers (any color), thinly sliced
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced (optional)
For the sauce:
- 1/4 cup (60 ml) soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup (120 ml) beef or chicken broth
For garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the beef:
- If using steak, slice it thinly against the grain. For ground beef, no prep is needed.
- Make the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, red pepper flakes (if using), and broth. Set aside.
- Cook the beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned (about 3-4 minutes for steak slices, 5-6 minutes for ground beef). Remove and set aside.
- Cook the vegetables:
- In the same skillet, heat the remaining tablespoon of oil. Add garlic, ginger (if using), onions, and bell peppers. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
- Combine the beef and sauce:
- Return the beef to the skillet and pour the sauce over. Stir well to coat everything in the sauce. Let simmer for 2-3 minutes until the sauce slightly thickens.
- Assemble the bowls:
- Divide the cooked rice into bowls. Top with the beef and pepper mixture. Garnish with sesame seeds and green onions.
Notes
- Protein swap:Â Use chicken, shrimp, or tofu instead of beef for variety.
- Vegetable options:Â Add broccoli, snap peas, or mushrooms for extra nutrition.
- For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce while simmering.