Here’s a flavorful and easy Beef and Pepper Rice Bowl recipe — a satisfying one-bowl meal that comes together quickly and is perfect for busy weeknights.
🥩🌶️ Beef and Pepper Rice Bowl
🍽️ Servings: 4
⏱️ Total Time: 30 minutes
🛒 Ingredients:
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1 lb ground beef (or thinly sliced beef, like sirloin or flank steak)
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2 bell peppers, sliced (any color)
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1 small onion, sliced (optional)
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2 cloves garlic, minced
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2 tbsp soy sauce
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1 tbsp oyster sauce (or hoisin sauce)
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1 tbsp sesame oil
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1 tbsp cornstarch (optional, for thickening if using sliced beef)
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1 tsp sugar or honey
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1 tsp grated ginger (optional)
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1 tbsp neutral oil (like vegetable or canola)
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Cooked white or brown rice, for serving
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Green onions or sesame seeds, for garnish (optional)
🔪 Instructions:
1. Cook the rice:
Prepare 3–4 cups of rice according to package directions and keep warm.
2. Prepare the sauce (in a small bowl):
Mix together:
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sugar or honey
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1 tsp sesame oil
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(Optional: 1–2 tbsp water and 1 tsp cornstarch if using sliced beef)
3. Cook the beef:
For ground beef:
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Heat oil in a large skillet over medium-high heat.
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Add garlic (and ginger if using), sauté for 30 seconds.
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Add ground beef and cook until browned and fully cooked. Drain excess fat if needed.
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Add sliced onions and peppers; cook until softened (5–7 minutes).
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Stir in the sauce and simmer for 2–3 minutes until well coated.
For sliced beef:
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Toss sliced beef in a little cornstarch before cooking (optional for tenderness).
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Sear the beef in batches until browned. Set aside.
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In the same pan, sauté garlic, onion, and peppers.
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Return beef to the pan, add sauce, and cook for 2–3 more minutes until thickened.
4. Assemble bowls:
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Spoon hot rice into bowls.
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Top with beef and pepper mixture.
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Garnish with green onions and sesame seeds if desired.
🔄 Variations:
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Add broccoli, snap peas, or zucchini for more veggies.
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Swap beef for chicken, tofu, or mushrooms for other protein options.
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Add a fried egg on top for extra richness.
Want a spicy version? Add some chili flakes, sriracha, or use hot sesame oil. Let me know if you’d like a meal-prep-friendly or low-carb version too!