Description

A quick and flavorful Beef and Pepper Rice Bowl recipe featuring tender beef strips and crisp bell peppers in a savory sauce, served over fluffy rice.

Ingredients

Scale

1 pound flank steak or sirloin steak, thinly sliced against the grain
1 tablespoon soy sauce (low-sodium recommended)
1 teaspoon cornstarch
1 tablespoon vegetable oil, plus more for cooking
1 medium yellow onion, thinly sliced
2 bell peppers (any color combination), seeded and thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
4 cups cooked rice, for serving
Optional garnishes: sesame seeds, sliced green onions

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Instructions

1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat the beef evenly. Let it marinate for at least 10 minutes.
2. Prepare your vegetables: Thinly slice the yellow onion and the bell peppers. Mince the garlic and grate the fresh ginger.
3. In a small bowl, whisk together the beef broth, oyster sauce, hoisin sauce, and sesame oil. Set this sauce mixture aside.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer. Cook for 1-2 minutes per side, until browned. Remove the beef from the skillet and set aside.
5. Add another tablespoon of vegetable oil to the same skillet over medium-high heat. Add the sliced onion and bell peppers. Stir-fry for 3-5 minutes, until tender-crisp.
6. Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
7. Pour the reserved sauce mixture into the skillet. Bring to a simmer and cook for 1-2 minutes, stirring, until the sauce thickens slightly.
8. Return the cooked beef to the skillet with the vegetables and sauce. Toss everything together to coat evenly. Cook for another 1-2 minutes, just until the beef is heated through.
9. To serve, spoon the cooked rice into individual bowls. Top generously with the beef and pepper mixture. Garnish with sesame seeds and sliced green onions, if desired.

Notes

Store any leftover Beef and Pepper Rice Bowl in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently stir-fry the mixture in a skillet over medium heat, adding a tablespoon or two of water or beef broth if it seems dry. Alternatively, reheat in the microwave on medium power, stirring halfway through. For longer storage, consider storing the beef and vegetable mixture separately from the rice.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-fry
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 8g
Sodium: 700mg
Fat: 20g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g