Oh, let me tell you about this hearty, flavor-packed bowl that has totally won my heart: the Beef and Pepper Rice Bowl. It’s the kind of dish I turn to when I need something quick, satisfying, and absolutely delicious. The combination of tender beef slices, colorful bell peppers, and fluffy rice is simply irresistible. It’s one of those meals that feels like comfort food, but with a vibrant, fresh twist. The first time I made it, my husband took one bite and immediately asked for seconds—now that’s a win in my kitchen!
What I adore most about this dish is how easy it is to make, yet it looks and tastes like you’ve spent hours preparing it. It’s my go-to for busy weeknights or when I want to impress someone with minimal effort. The sizzle of beef in the pan, the aroma of garlic and soy sauce, and the brightness of bell peppers coming together—oh, it’s magical! I usually make a big batch because leftovers are just as good, if not better, the next day.
Now let’s break down what goes into this bowl of joy.
What’s in a Beef and Pepper Rice Bowl?
Beef: I typically use thinly sliced flank steak or sirloin for quick cooking. It’s juicy, flavorful, and absorbs marinades beautifully.
Bell Peppers: Red, yellow, green—you can use any combination you like. They bring sweetness, color, and a nice crunch to the dish.
Onion: A sliced onion adds a savory depth and blends so well with the beef and peppers.
Garlic and Ginger: These two are essential for that warm, slightly spicy aroma. I always grate the ginger fresh—it makes a huge difference!
Soy Sauce: This is the backbone of the flavor here. It brings saltiness and umami that ties everything together.
Sesame Oil: Just a splash adds a nutty finish that makes the dish feel complete.
Cooked Rice: I prefer jasmine or basmati, but any fluffy rice will do. It soaks up all the delicious juices from the stir-fry.
Green Onions and Sesame Seeds (optional): These little toppings add freshness and a bit of crunch. I always sprinkle them on right before serving.
Is Beef and Pepper Rice Bowl Good for You?
Definitely, especially when made at home!
Beef: It’s a great source of protein, iron, and B vitamins, especially when you go for lean cuts.
Bell Peppers: Packed with vitamin C, antioxidants, and fiber—they’re not just tasty, they’re incredibly good for your immune system too.
Garlic and Ginger: These are anti-inflammatory and known to support digestion and overall health.
Rice: Provides energy through carbohydrates. If you’re watching carbs, you can swap it with brown rice or cauliflower rice.
Soy Sauce and Sesame Oil: Just be mindful of how much you use—go low sodium if needed, and a little sesame oil goes a long way.
So, if you’re looking for a fast, nourishing, and mouth-watering meal, this Beef and Pepper Rice Bowl should definitely be on your list. Now let’s get cooking!
Ingredients
– 400g flank steak or sirloin, thinly sliced
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon fresh ginger, grated
– 2 garlic cloves, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 green bell pepper, sliced
– 1 medium onion, sliced
– 2 tablespoons olive oil (for cooking)
– 2 cups cooked jasmine or basmati rice
– Salt and pepper to taste
– Sliced green onions and sesame seeds for garnish (optional)
Serves: 2–3 people
How to Make Beef and Pepper Rice Bowl
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Marinate the Beef:
In a bowl, combine the thinly sliced beef with soy sauce, sesame oil, grated ginger, and minced garlic. Mix well to coat evenly and let it marinate for at least 15 minutes. If you have time, marinate it for up to 1 hour in the refrigerator for deeper flavor. -
Cook the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for 3 to 4 minutes until they begin to soften but still have some crunch. Remove them from the pan and set aside. -
Cook the Beef:
In the same pan, add another tablespoon of olive oil. Add the marinated beef in a single layer (you may need to do this in batches). Cook for 2 to 3 minutes per side until the beef is browned and cooked through. -
Combine Everything:
Return the cooked peppers and onions to the pan with the beef. Stir everything together for another 2 minutes so the flavors blend beautifully. Adjust seasoning with salt and pepper if needed. -
Serve It Up:
Spoon the warm rice into bowls. Top with the savory beef and pepper mixture. Finish with a sprinkle of sliced green onions and sesame seeds if you like that extra touch.
Tasty Tips and Simple Variations
– If you’re short on time, use pre-cut stir-fry beef and frozen pepper strips—they work great in a pinch.
– Want it spicier? Add a pinch of red chili flakes or a dash of sriracha to the marinade.
– For extra crunch, top the bowl with chopped peanuts or cashews just before serving.
– Looking for more veggies? Toss in broccoli florets or snap peas during the stir-fry step.
This bowl always hits the spot and can be customized in so many fun ways. Whether you serve it hot right from the skillet or pack it up for lunch, it’s bound to satisfy!
How to Make Beef and Pepper Rice Bowl – Step by Step
When I want a warm, filling meal that’s ready in no time, this Beef and Pepper Rice Bowl is my favorite go-to. I’ve made it so many times, and every time I do, it disappears in minutes. Here’s how I bring it all together, step by step, with all my little tips and tricks along the way.
1. Prep the Ingredients First
Before I even turn on the stove, I make sure everything is sliced and ready. I thinly slice the beef across the grain for extra tenderness. The bell peppers are cut into strips, and I always make sure to have red, yellow, and green for that lovely color mix. I slice the onions thinly too, so they cook quickly.
2. Marinate the Beef
I toss the sliced beef into a bowl with soy sauce, sesame oil, garlic, and grated ginger. The aroma right there is already mouthwatering. If I have time, I let it sit in the fridge for an hour. But if I’m in a hurry, even 15 minutes works wonders. The marinade gives the beef a rich, umami-packed flavor and helps tenderize it.
3. Stir-Fry the Vegetables
I heat a bit of olive oil in a large skillet or wok over medium-high heat. The sliced onions go in first, followed by the bell peppers. I keep them moving in the pan for about 3 to 4 minutes, just enough to soften them slightly but keep their beautiful texture. Once done, I take them out and set them aside so they don’t overcook.
4. Cook the Beef in Batches
Now comes the sizzle. I add another splash of oil to the pan and cook the beef in a single layer. This part is crucial—I never overcrowd the pan because I want the meat to brown, not steam. Each batch only needs 2 to 3 minutes per side. It browns up beautifully and smells incredible.
5. Bring It All Together
Once all the beef is cooked, I return the peppers and onions to the pan. I toss everything together and let it cook for another 2 minutes. The juices from the beef coat the vegetables, and everything blends into a savory masterpiece.
6. Build the Bowl
I scoop a generous portion of warm cooked rice into a bowl, then layer the beef and pepper stir-fry right on top. The colors, the aroma—everything makes me want to dig in right away.
7. Add the Finishing Touches
A sprinkle of green onions and sesame seeds is the final touch. Sometimes, if I’m feeling fancy, I’ll add a tiny drizzle of extra sesame oil over the top.
Extra Tips for Even More Flavor
– Don’t skip the marinating step. Even 15 minutes helps the beef soak up all that flavor.
– I sometimes add a splash of low-sodium beef broth or water when tossing everything together, just to get a bit of sauce.
– If you’re cooking for more people, double the recipe and use a larger pan. Or cook in batches and keep everything warm in the oven at low heat.
– To make it more filling, serve with a side of steamed vegetables or a crisp salad.
Fun Variations to Try
– Add Heat: Toss in some thinly sliced red chilies or a dash of chili paste if you like a spicy kick.
– Swap the Rice: Use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
– More Veggies: Add mushrooms, snap peas, or baby corn during the stir-fry step for extra texture.
– Make it a Wrap: Spoon the beef and pepper mix into lettuce leaves or tortillas for a fresh twist!
This dish is a regular in my kitchen because it’s fast, customizable, and seriously delicious. Give it a try, and I promise it’ll find a place in your weekly meal lineup too!
Print
Beef and Pepper Rice Bowl
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
This Beef and Pepper Rice Bowl is a savory and satisfying meal that’s perfect for a quick lunch or dinner. With tender beef, vibrant bell peppers, and a flavorful marinade, it’s both nutritious and easy to prepare. Whether you’re cooking for yourself or feeding a family, this recipe is sure to be a hit!
Ingredients
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400g flank steak or sirloin, thinly sliced
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2 tablespoons low-sodium soy sauce
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1 tablespoon sesame oil
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1 teaspoon fresh ginger, grated
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2 garlic cloves, minced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 green bell pepper, sliced
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1 medium onion, sliced
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2 tablespoons olive oil (for cooking)
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2 cups cooked jasmine or basmati rice
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Salt and pepper to taste
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Sliced green onions and sesame seeds for garnish (optional)
Instructions
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In a bowl, combine the thinly sliced beef with soy sauce, sesame oil, grated ginger, and minced garlic. Stir to coat evenly and marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
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Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for 3–4 minutes until they begin to soften, but still have a slight crunch. Remove from the pan and set aside.
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In the same pan, add another tablespoon of olive oil. Cook the marinated beef in batches for 2–3 minutes per side, until browned and cooked through.
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Return the cooked peppers and onions to the pan with the beef. Stir everything together for another 2 minutes to combine the flavors.
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Serve the beef and pepper mixture over warm rice and garnish with sliced green onions and sesame seeds, if desired.
Notes
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For added crunch, sprinkle chopped walnuts or cashews over the top before serving.
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If you prefer a lower-carb option, substitute the rice with cauliflower rice.
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Frequently Asked Questions about Beef and Pepper Rice Bowl
1. Can I use a different cut of beef for this recipe?
Yes, absolutely! While flank steak or sirloin is my go-to for this recipe, you can use any tender cut of beef like ribeye, skirt steak, or even beef tenderloin. Just make sure to slice it thinly against the grain for the best texture. If you prefer a leaner option, you can also try chicken or turkey breast slices as an alternative to beef.
2. Can I make the Beef and Pepper Rice Bowl ahead of time?
While this dish is best served fresh, you can prepare the beef and vegetables ahead of time. You can marinate the beef in advance and store it in the refrigerator for up to 24 hours. You can also slice the vegetables and store them in the fridge. When ready to cook, just stir-fry everything as directed. The rice can be made a day ahead and kept in the fridge as well. When reheating, add a splash of water or broth to prevent it from drying out.
3. Is there a vegetarian version of this recipe?
Yes! To make a vegetarian version of the Beef and Pepper Rice Bowl, simply swap the beef for tofu, tempeh, or your favorite plant-based protein. Tofu works especially well because it soaks up the marinade and stir-fries beautifully. You can also add extra vegetables like mushrooms, zucchini, or bok choy to make it even more filling.
4. Can I make this recipe spicier?
If you enjoy a bit of heat, you can definitely spice up this dish. Add some red pepper flakes, fresh sliced chilies, or even a drizzle of sriracha to the marinade or stir-fry. If you prefer a milder spice, try adding a bit of ginger or a dash of sweet chili sauce for a balanced kick.
This recipe is super customizable, and there are plenty of ways to make it your own. I hope these tips help you create the perfect Beef and Pepper Rice Bowl every time!