If you’re craving a delicious and vibrant meal that comes together in no time, this Beef and Pepper Rice Bowl Recipe is an absolute winner. Tender strips of marinated beef mingle perfectly with colorful bell peppers and onions, all served atop a steaming bed of rice. The balance of savory, slightly sweet flavors with a touch of garlic and the delightful crunch of fresh vegetables makes this dish as satisfying as it is pretty to look at. Whether you’re cooking for a busy weeknight dinner or impressing guests with a fuss-free meal, this recipe will quickly become one of your cherished favorites.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the quality of each ingredient. Every component here plays a crucial role — from the marinated beef for juicy flavor, the crisp bell peppers adding vibrant color and sweetness, to the garlic and sauces providing that irresistible depth. Here’s what you’ll gather:
- 1 lb flank steak or sirloin, thinly sliced: Choose tender cuts for perfect texture after quick cooking.
- 2 tablespoons soy sauce: Adds saltiness and umami depth to the marinade.
- 1 tablespoon oyster sauce: Brings a rich, savory complexity to the beef.
- 1 tablespoon sesame oil: Gives a nutty aroma and smooth finish to the dish.
- 1 tablespoon cornstarch: Helps tenderize and create a glossy coating on the beef.
- 2 tablespoons vegetable oil: For frying; neutral flavor that lets the ingredients shine.
- 1 red bell pepper, sliced: Loads the bowl with color and sweetness.
- 1 yellow bell pepper, sliced: Another pop of color and a mild tang.
- 1 small onion, sliced: Adds savory depth and subtle crunch.
- 2 cloves garlic, minced: Infuses the dish with robust, aromatic flavor.
- 3 cups cooked white rice (or brown rice): The cozy base that ties everything together.
- Salt and black pepper, to taste: Essential seasonings for balance.
- Green onions and sesame seeds, for garnish (optional): Fresh toppings that elevate both taste and appearance.
How to Make Beef and Pepper Rice Bowl Recipe
Step 1: Marinate the Beef
Start by tossing those thin slices of flank steak or sirloin in a bowl with soy sauce, oyster sauce, sesame oil, and cornstarch. This quick marinade not only infuses the beef with flavor but also helps lock in moisture and creates that irresistible silky coating once cooked. Give it about 10 minutes to soak up all the goodness.
Step 2: Brown the Beef
Heat your vegetable oil in a skillet or wok on medium-high heat until shimmering. Add the marinated beef and cook it just long enough to brown on the outside but keep it tender — about 2 to 3 minutes. Overcooking here risks toughness, so keep it quick. Once done, remove the beef and set it aside to rest.
Step 3: Sauté the Veggies
In the same pan, add a bit more oil if needed and toss in the sliced onions and colorful bell peppers. Sauté these until they soften slightly but still retain a bit of crunch, which keeps the dish lively and fresh — usually around 3 to 4 minutes. This step adds wonderful texture contrast and bursts of sweetness.
Step 4: Add Garlic and Combine
After your veggies are just tender, stir in the minced garlic and cook for an additional 30 seconds. This fleeting moment lets the garlic release its fragrant oils without burning, layering in subtle warmth. Return the beef to the skillet and toss everything together, making sure each bite is coated evenly with the marinade and garlic-infused juices.
Step 5: Serve Over Rice
Finally, serve this vibrant beef and pepper mixture over a bed of hot, fluffy rice. The rice soaks up the flavors and makes the meal wonderfully comforting and filling. Don’t forget to sprinkle on some sliced green onions and sesame seeds if you like — they add that perfect finishing touch.
How to Serve Beef and Pepper Rice Bowl Recipe
Garnishes
Simple garnishes like chopped green onions and toasted sesame seeds really make a difference, adding freshness and nutty crunch. If you want to get adventurous, a drizzle of spicy mayo or a sprinkle of crushed red pepper flakes can bring a bright kick that complements the savory beef perfectly.
Side Dishes
This rice bowl stands on its own but pairs beautifully with a crisp cucumber salad, pickled vegetables, or steamed greens like bok choy or broccoli. These additions bring a refreshing balance to the warm, rich flavors of the beef and peppers.
Creative Ways to Present
For a fun twist, serve in individual bowls layered with the rice first, then the beef and peppers on top, finishing with your favorite garnishes. You can also pack it in bentos or meal prep containers for a grab-and-go lunch that never gets boring.
Make Ahead and Storage
Storing Leftovers
This beef and pepper rice bowl holds up well in the fridge for up to 3 days. Store the beef and veggies separately from the rice if you can, to keep textures fresh and avoid sogginess in the rice.
Freezing
You can freeze cooked beef and pepper mixture in an airtight container for up to 2 months. Rice freezes well too, but for best texture, thaw and reheat it separately from the beef and peppers.
Reheating
When ready to enjoy leftovers, reheat in a skillet over medium heat with a splash of water to bring back moisture and warmth. Alternatively, use the microwave but cover the dish to prevent drying out. A quick toss in the pan helps maintain that lovely texture and flavor.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin works best due to their tenderness and flavor, you can substitute with skirt steak or ribeye. Just make sure to slice the meat thinly against the grain to keep it tender.
Is it possible to make this recipe gluten-free?
Yes, simply swap out the soy sauce for tamari or a gluten-free soy sauce alternative, and double-check the oyster sauce to ensure it’s gluten-free. These small changes keep the dish safe without sacrificing taste.
Can I add other vegetables to the rice bowl?
Definitely. This recipe is flexible! Bell peppers and onions are classic, but feel free to add snap peas, carrots, mushrooms, or baby corn to customize the dish to your liking and boost the veggie count.
What type of rice is best for this recipe?
White jasmine rice is a popular choice for its fluffy texture and aroma, but brown rice works great if you prefer something wholegrain with more chew. You could even try cauliflower rice for a low-carb version.
How spicy is this dish?
The basic Beef and Pepper Rice Bowl Recipe is mild and family-friendly, but you can easily add chopped chili peppers, chili oil, or hot sauce to give it more heat according to your preference.
Final Thoughts
This Beef and Pepper Rice Bowl Recipe is a total crowd-pleaser that combines simplicity, flavor, and beautiful color in every bite. It’s the kind of dish you’ll find yourself coming back to because it’s so satisfying and easy to make — a real dinner-time hero. I can’t wait for you to try it out and make it your own!
Print
Beef and Pepper Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful Beef and Pepper Rice Bowl featuring tender marinated flank steak stir-fried with colorful bell peppers and onions, served over steaming white rice. This quick and easy dish combines savory soy and oyster sauces with aromatic garlic and sesame oil for a delicious Asian-inspired meal perfect for any weeknight.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
Vegetables and Stir-fry
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Other
- 3 cups cooked white rice (or brown rice)
- Salt and black pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, sesame oil, and cornstarch. Toss well to coat evenly, then let marinate for 10 minutes to enhance the flavor and tenderize the meat.
- Heat the Oil: Place a large skillet or wok over medium-high heat and add the vegetable oil, heating until shimmering but not smoking.
- Cook the Beef: Add the marinated beef to the hot skillet and stir-fry for 2-3 minutes, until the beef is browned on the outside but still tender inside. Remove the beef from the skillet and set aside to prevent overcooking.
- Sauté Vegetables: In the same skillet, add a bit more vegetable oil if needed. Add the sliced onion and bell peppers, cooking for about 3-4 minutes until they start to become tender but still retain some crispness.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.
- Combine Beef and Vegetables: Return the cooked beef to the skillet and toss everything together thoroughly. Continue cooking for another minute or so to ensure the beef is heated through and all ingredients are well coated with the flavorful sauce.
- Serve: Spoon the beef and pepper stir-fry over hot cooked rice. Garnish with sliced green onions and sesame seeds for added flavor and texture if desired. Season with salt and black pepper to taste.
Notes
- Use sirloin as an alternative to flank steak if preferred.
- Brown rice can be substituted for white rice for added fiber and nutrients.
- Adjust soy and oyster sauce quantities to control saltiness.
- For extra heat, add chopped chili or a drizzle of chili oil when stir-frying.
- Marinating the beef is key for tenderness and flavor absorption.
- Cook vegetables just until tender to preserve their color and crunch.
