The Beef and Pepper Rice Bowl is a simple, tasty meal that brings together tender slices of beef, sweet and crunchy bell peppers, and fluffy steamed rice. It’s a colorful dish with a great mix of textures and flavors that just work so well together. The savory beef combined with the freshness of the peppers makes every bite satisfying.
I love making this bowl on busy weeknights because it comes together quickly and doesn’t need a lot of fancy ingredients. One tip I have is to use a mix of different colored peppers to brighten up the plate and add a little extra sweetness. Plus, if you like it a bit spicy, adding a dash of chili flakes gives it a nice little kick that’s hard to resist.
When I serve this for dinner, I usually pile it into a big bowl so everyone can dig right in. It’s great on its own or paired with a simple side salad or steamed veggies. Whenever I make this, it feels like a warm, comforting meal that’s just right for any day of the week.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works best because they cook quickly and stay tender. If you can’t find these, try skirt steak or even thinly sliced chicken or tofu for a lighter option.
Bell Peppers: Using red, yellow, and green peppers adds color and sweetness. If you only have one type, that’s fine too—just slice them thin for quick cooking.
Rice: Jasmine rice is fragrant and fluffy, but any long-grain white rice will work. For a healthier twist, use brown rice or cauliflower rice.
Sauces: Soy sauce gives saltiness; oyster and hoisin add depth and sweetness. You can skip hoisin if you don’t have any or use a little honey or brown sugar instead.
How Do I Get Tender, Flavorful Beef in Stir-Fry?
Marinating is the secret! Coat the thin beef slices with soy sauce and cornstarch. This tenderizes the meat and helps lock in moisture.
- Use thin slices against the grain to keep it tender.
- Cook on medium-high heat quickly—about 2-3 minutes—so beef stays juicy, not tough.
- Remove beef before cooking veggies to avoid overcooking it.
- Return beef at the end to soak in the sauce without drying out.
Equipment You’ll Need
- Large skillet or wok – I recommend it because it heats evenly and lets you toss everything easily.
- Small bowl – for marinating the beef, making cleanup quick.
- Measuring spoons and cups – to keep your sauces and rice portions just right.
- Knife and cutting board – essential for slicing beef and peppers safely.
- Stir spoon or spatula – for mixing everything together smoothly.
- Rice cooker or pot – to cook the rice fluffily and evenly.
Flavor Variations & Add-Ins
- Swap beef for chicken strips or tofu for different protein options that work well with the sauces.
- Add sliced mushrooms or snap peas for extra vegetables and texture.
- Mix in a teaspoon of ginger or a splash of sesame oil for more flavor.
- Spice it up with chili flakes or hot sauce if you like heat in your dishes.
Beef and Pepper Rice Bowl
Ingredients You’ll Need:
For The Rice:
- 1 cup jasmine rice (or any long-grain white rice)
For The Beef and Peppers:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 1 each red, yellow, and green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional, for slight sweetness)
- 1 teaspoon cornstarch
- 1/4 cup water or beef broth
- 2 tablespoons vegetable oil (or any neutral oil)
- Salt and freshly ground black pepper, to taste
- Optional: fresh basil or spinach leaves (a small handful)
- Optional: chili flakes or fresh chili for heat
Time You’ll Need
This recipe takes about 10 minutes to prep and 15 minutes to cook, making it a quick and easy meal. The beef marinating time is short, just 10-15 minutes, while the rice cooks alongside the main dish.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until it runs clear to remove excess starch. Cook the rice following the package instructions until it’s fluffy and tender. Keep it warm until you’re ready to serve.
2. Marinate the Beef:
In a bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, cornstarch, and a pinch of black pepper. Mix well and let it rest for 10-15 minutes to tenderize and absorb the flavors.
3. Stir-fry the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry quickly for 2-3 minutes until it’s browned but still tender. Remove the beef from the skillet and set it aside.
4. Cook the Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and sliced onions for about 1-2 minutes until fragrant and translucent.
Add the sliced bell peppers and stir-fry for 3-4 minutes until they are just tender but still crisp.
5. Combine and Finish:
Return the beef to the skillet with the vegetables. Stir in oyster sauce, hoisin sauce (if using), remaining soy sauce, and water or broth. Mix everything well and cook for another 1-2 minutes until the sauce thickens slightly.
If you want, add fresh basil or spinach leaves now and stir until they wilt.
Taste and adjust seasoning with salt, pepper, and chili flakes if you like a bit of heat.
6. Serve:
Spoon the hot beef and pepper stir-fry over bowls of the cooked rice. Enjoy your vibrant and flavorful Beef and Pepper Rice Bowl!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to thaw it completely in the fridge overnight before marinating and cooking. Pat the beef dry with paper towels to avoid excess moisture that can affect the stir-fry texture.
How Can I Make This Recipe Vegetarian?
Simply replace the beef with firm tofu or tempeh. Press and cube the tofu before marinating it with soy sauce and cornstarch to get a similar texture and flavor.
Can I Prep This Dish Ahead of Time?
You can slice the beef and vegetables and marinate the beef a few hours ahead. Cook the rice fresh when ready to serve for best texture, but the stir-fry can be reheated gently in a skillet or microwave.
What’s the Best Way to Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stove over medium heat or in the microwave, stirring occasionally to ensure even heating.
