Beef and Pepper Rice Bowl is a quick and flavorful dish that brings together tender strips of beef, colorful bell peppers, and a savory sauce over a bed of warm rice. It’s the perfect combination of sweet, salty, and umami, making it a go-to choice for weeknight dinners or satisfying meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thinly sliced beef (such as flank steak or sirloin)bell peppers (red, yellow, green)onion (optional)garlic cloves (minced)soy sauceoyster saucebrown sugarcornstarchwatervegetable oilcooked white or brown ricegreen onions or sesame seeds for garnish (optional)

directions

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and a splash of water. Set aside.

Toss the beef slices with a little cornstarch to help them sear and thicken the sauce.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the beef and cook until browned and just cooked through, about 4-5 minutes. Remove and set aside.

In the same skillet, add a bit more oil if needed and sauté garlic and sliced onions until fragrant.

Add bell peppers and stir-fry for 3-4 minutes until slightly tender but still crisp.

Return the beef to the pan, pour in the sauce, and stir everything together. Simmer for 2-3 minutes until the sauce thickens.

Serve over a bowl of hot rice and garnish with green onions or sesame seeds.

Servings and timing

This recipe serves 4 bowls.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add broccoli, snap peas, or mushrooms for more veggies.

Use hoisin or teriyaki sauce instead of oyster sauce.

Make it spicy with chili flakes, hot sauce, or sliced jalapeños.

Swap beef for chicken, tofu, or shrimp.

Use cauliflower rice for a low-carb version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or in a skillet over low heat, adding a splash of water if needed to loosen the sauce.Not recommended for freezing as peppers may lose texture.

FAQs

Can I use ground beef?

Yes, cook it first and drain excess fat before adding the sauce and peppers.

What cut of beef is best?

Flank, sirloin, or skirt steak are great for quick stir-frying.

Can I prep this ahead?

Yes, slice the beef and veggies, and mix the sauce in advance for a faster cook time.

Is this dish gluten-free?

Use tamari or gluten-free soy sauce and oyster sauce alternatives.

Can I use frozen peppers?

Yes, but cook them briefly to avoid sogginess.

How do I keep the beef tender?

Slice against the grain and don’t overcook—just a quick sear is enough.

What rice is best?

White, brown, jasmine, or even basmati rice all work well.

Can I add eggs?

Yes, top with a fried or soft-boiled egg for extra richness.

Is it kid-friendly?

Yes, just reduce or omit spicy elements and adjust sweetness to taste.

How can I thicken the sauce more?

Add a cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer briefly.

Conclusion

Beef and Pepper Rice Bowl is a delicious, quick meal that delivers bold flavors and satisfying textures in every bite. With simple ingredients and customizable options, it’s an ideal recipe for busy days and flavorful dinners. Serve it hot, and enjoy a comforting bowl that’s both easy and impressive.