Here’s a simple and flavorful Beef and Pepper Rice Bowl recipe that’s perfect for a quick weeknight dinner:
Ingredients (2–3 servings)
- 1 cup uncooked rice (white, brown, or jasmine)
- 1/2 lb (225 g) beef (sirloin or flank steak), thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2–3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional, for heat)
- Green onions, sliced, for garnish
Instructions
- Cook Rice:
Prepare rice according to package instructions and keep warm. - Prepare Beef:
In a bowl, toss sliced beef with 1 tbsp soy sauce, black pepper, and sesame oil. Let it marinate for 10–15 minutes. - Cook Vegetables:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and bell peppers and stir-fry for 3–4 minutes until slightly tender but still crisp. Remove and set aside. - Cook Beef:
In the same skillet, add the marinated beef and garlic. Stir-fry for 3–5 minutes until the beef is browned and cooked through. - Combine:
Return the vegetables to the skillet. Add the remaining soy sauce, oyster sauce (if using), and chili flakes. Stir to combine and heat through. - Serve:
Scoop rice into bowls and top with the beef and pepper mixture. Garnish with sliced green onions.
✅ Tips:
- For extra flavor, add 1 tsp ginger to the beef marinade.
- Swap bell peppers for other veggies like snap peas, carrots, or mushrooms.
- Drizzle a little sriracha or hoisin sauce for an extra kick.
If you want, I can also give a one-pan version where the rice cooks together with the beef and peppers for even less cleanup. Do you want me to do that?
