Description
Beef and Pepper Rice Bowl is a quick and savory dish featuring tender beef strips stir-fried with colorful bell peppers and served over fluffy rice, all coated in a flavorful soy-based sauce.
Ingredients
Units
Scale
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 cups cooked white or brown rice
- 1/4 cup water
- 1 teaspoon sesame oil (optional, for garnish)
- 1 tablespoon chopped green onions (optional, for garnish)
Instructions
- In a bowl, toss sliced beef with soy sauce, cornstarch, and a pinch of pepper. Let marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer and sear for 2–3 minutes without stirring, then cook for another 2 minutes until browned. Remove and set aside.
- In the same skillet, add garlic, ginger, and sliced bell peppers. Stir-fry for 3–4 minutes until slightly tender.
- Return beef to the skillet and add oyster sauce, hoisin sauce, and water. Stir well to coat and simmer for 2–3 minutes until sauce thickens.
- Divide cooked rice into bowls and top with beef and pepper mixture.
- Drizzle with sesame oil and sprinkle with green onions if desired. Serve hot.
Notes
- Use pre-sliced stir-fry beef for convenience.
- Swap bell peppers for other veggies like broccoli or snap peas.
- Double the sauce for extra flavor if serving with plain rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg