If you’re looking for a quick, flavorful dinner that feels like comfort food without being overly heavy, this beef and pepper rice bowl hits all the right notes. It’s one of those meals that comes together fast, making it a perfect choice for weeknights when you want something satisfying without spending hours in the kitchen. With tender strips of beef seared to perfection, colorful bell peppers sautéed for just the right amount of crunch, and warm, seasoned rice to soak it all up, this bowl is a great balance of savory, sweet, and slightly spicy if you want to add a little kick.
This dish is also highly flexible. You can use white or brown rice, sub in cauliflower rice for a lower-carb version, or swap the beef for tofu, shrimp, or chicken based on your dietary preferences. Whether you’re cooking for your family or prepping meals ahead for the week, this bowl is a winner. Not only is it fast and easy to prepare, but it also packs well and reheats beautifully. It’s a complete one-dish meal that checks all the boxes—protein, veggies, and carbs—with bold flavors that will leave you wanting seconds.
Ingredients
(Serves 4)
For the Beef and Vegetables:
1 pound beef sirloin or flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Rice:
3 cups cooked white or brown rice
1 tablespoon soy sauce (optional)
1 teaspoon sesame oil (optional)
For Garnish:
1 tablespoon sesame seeds
2 green onions, thinly sliced
Instructions
In a bowl, mix soy sauce, oyster sauce (if using), and cornstarch. Add the beef and coat well. Let it marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers. Stir-fry for 3–4 minutes until slightly softened. Add garlic and ginger, cooking for 1 more minute. Remove vegetables and set aside.
In the same skillet, add the remaining oil. Spread the beef in a single layer and cook for 2–3 minutes on each side until browned. Return the vegetables to the skillet, season with black pepper and red pepper flakes (if using), and cook everything together for another 1–2 minutes.
Toss the cooked rice with soy sauce and sesame oil (if using). Divide rice among bowls. Top with the beef and pepper mixture.
Garnish with sesame seeds and green onions. Serve hot.
Nutritional and Dietary Notes
This meal provides a hearty serving of protein from the beef and a variety of vitamins from bell peppers and onions. The use of rice ensures a comforting source of carbs, while the sesame oil adds healthy fats. It’s naturally dairy-free and can be made gluten-free by using tamari instead of soy sauce. Those watching sodium intake may want to choose low-sodium soy or omit oyster sauce.
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