This Beef and Pepper Rice Bowl is a simple and tasty meal that combines tender slices of beef with colorful bell peppers over a bed of fluffy rice. The flavors come together quickly, making it a perfect choice for a busy weeknight when you want something satisfying but not complicated. The juicy beef pairs so well with the slightly sweet crunch of the peppers, giving every bite a nice mix of textures.
I love making this dish because it comes together in one pan, which means less cleanup and more time for relaxing. I usually add a little soy sauce and garlic to give it a touch of extra flavor, but you can keep it basic or spice it up however you like. It’s a dish that feels both comforting and fresh, and everyone in my family asks for seconds whenever I make it.
One of my favorite ways to serve this beef and pepper rice bowl is by topping it with a fried egg or some chopped green onions for a bit of extra richness and color. It’s a super easy meal that feels homemade and special without needing a lot of effort. I always think of this dish as the perfect fix when I want something warm, tasty, and just plain good.
Key Ingredients & Substitutions
Beef: I recommend sirloin or flank steak because they stay tender when sliced thinly. If you prefer a leaner option, try ground beef or even thinly sliced turkey breast. Just watch cooking time so it doesn’t dry out.
Bell Peppers: Using a mix of red, green, and yellow peppers adds color and sweetness. If you don’t have all colors, just use one or two types. You can also try poblano or sweet banana peppers for a twist.
Rice: Jasmine rice is my favorite for this dish because it’s fluffy and fragrant. Basmati or any long-grain white rice works well too. For a healthier swap, brown rice or quinoa can be used but the cooking time will vary.
Sauces: Soy sauce is key for flavor, and oyster sauce adds a nice depth. If avoiding shellfish, skip oyster sauce and add a bit more soy or a splash of Worcestershire sauce. Hoisin sauce or a pinch of brown sugar balances saltiness with sweetness.
How Do You Cook the Beef So It Stays Tender and Juicy?
Getting tender beef means slicing it thin and cooking it quickly over high heat. Here’s what I do:
- Slice the beef thinly across the grain. This helps break fibers and keeps it from being tough.
- Heat your pan well before adding the beef so it sears fast and locks in juices.
- Cook in small batches if needed, so the beef doesn’t steam and lose texture.
- Don’t overcook — 2-3 minutes is usually enough for thin slices.
- Add the sauce after browning to keep the beef moist and flavorful.
With this method, you get beef that’s juicy and packed with flavor in every bite!
Equipment You’ll Need
- Medium saucepan – I like it because it cooks the rice evenly and keeps it fluffy.
- Large skillet or wok – perfect for stir-frying the beef and peppers quickly over high heat.
- Sharp knife – makes slicing the beef and peppers thin and easy.
- Cutting board – keeps your workspace tidy and safe.
- Measuring spoons and cups – helps you get the sauce ingredients just right.
- Small bowl – for mixing the sauce ingredients before adding to the pan.
Flavor Variations & Add-Ins
- Use ground beef instead of sliced steak for a different texture and quicker cook time.
- Stir in some sliced mushrooms or snap peas for extra veggies and flavor.
- Add a splash of sriracha or sprinkle chili flakes if you like some heat.
- Toss in chopped pineapple or a dash of rice vinegar for a tangy twist.
Beef and Pepper Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup jasmine or long-grain white rice
- 1 1/4 cups water
For the Beef and Peppers:
- 1/2 lb (225g) beef sirloin or flank steak, thinly sliced against the grain
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow or orange bell pepper, sliced into strips
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, minced
For the Sauce and Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce or a bit of brown sugar
- 1 teaspoon cornstarch (optional)
- 1/4 cup beef broth or water
- 1 tablespoon vegetable oil or sesame oil
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook the rice, and 10 minutes to cook the beef and veggies, so plan for roughly 30-35 minutes total. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until it runs clear. In a medium pot, combine the rice and 1 1/4 cups water. Bring to a boil, then lower the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes while you get the rest ready.
2. Prepare the Beef and Vegetables:
While the rice cooks, thinly slice your beef against the grain for tenderness. Slice the bell peppers into strips and mince the garlic. Thinly slice the onion as well.
3. Make the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce (if using), hoisin sauce or brown sugar, and beef broth or water. If you’d like a thicker sauce, dissolve the cornstarch into the mixture now.
4. Cook the Aromatics and Vegetables:
Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, stir-frying for 1-2 minutes until fragrant and starting to soften.
5. Add the Peppers:
Add the sliced bell peppers and stir-fry for 2-3 minutes until they soften a bit but keep their crunch.
6. Cook the Beef:
Push the veggies to one side of the pan. Place the beef slices in a single layer on the other side and cook for around 2-3 minutes, stirring occasionally until nicely browned.
7. Combine and Finish:
Pour your prepared sauce into the pan and stir everything together. Cook for another 2-3 minutes until the sauce thickens and coats the beef and peppers nicely. Taste and add salt or pepper if needed.
8. Serve:
Serve the beef and pepper mixture hot over the cooked rice. Sprinkle with chopped green onions for a fresh finish.
9. Enjoy!
This hearty and flavorful Beef and Pepper Rice Bowl is ready to enjoy – a simple meal full of tasty colors and textures!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing. Pat it dry with paper towels to remove excess moisture, which helps the beef brown nicely when cooking.
Can I Substitute the Bell Peppers with Other Vegetables?
Absolutely! You can use snap peas, broccoli, mushrooms, or carrots instead. Just keep in mind the cooking times may vary slightly depending on the vegetable’s density and water content.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally for even warming.
Can I Make This Dish Gluten-Free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and check that your oyster and hoisin sauces are gluten-free or replace them with alternatives like coconut aminos or a bit of honey for sweetness.