Beef and Pepper Rice Bowl

Looking for a quick and satisfying meal? This Beef and Pepper Rice Bowl is packed with tender beef, vibrant bell peppers, and a savory, slightly sweet sauce served over fluffy rice. It’s a one-pan wonder that’s perfect for busy weeknights!

Why You’ll Love This Recipe

• Fast & Easy: Ready in just 25 minutes.
• One-Pan Meal: Minimal cleanup required.
• Flavor-Packed: A delicious balance of savory, sweet, and umami flavors.
• Customizable: Add extra veggies or adjust the spice level to your taste.

Ingredients You’ll Need

For the Beef Stir-Fry:

• Ground beef or thinly sliced beef (1 lb)
• Bell peppers (2, any color, sliced into strips)
• Onion (1 small, thinly sliced)
• Garlic (3 cloves, minced)
• Ginger (1 tsp, minced or grated)
• Green onions (¼ cup, chopped, for garnish)
• Sesame seeds (1 tsp, for garnish, optional)
• Vegetable oil (1 tbsp, for cooking)

For the Sauce:

• Soy sauce (3 tbsp)
• Oyster sauce (1 tbsp)
• Honey (1 tbsp, for a hint of sweetness)
• Rice vinegar (1 tbsp, for a little tang)
• Cornstarch (1 tsp, to thicken the sauce)
• Water (2 tbsp, to mix with cornstarch)
• Black pepper (½ tsp, adjust to taste)
• Red pepper flakes (¼ tsp, optional for heat)

For Serving:

• Cooked white or brown rice (2 cups, warm and fluffy)

Tools You’ll Need

• Large skillet or wok
• Small mixing bowl
• Rice cooker or pot for rice

Let’s Make It!

1. Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, black pepper, and red pepper flakes. In another small bowl, mix cornstarch with water to create a slurry. Set aside.

2. Cook the Beef

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned, breaking it up as it cooks (about 5 minutes for ground beef or 3 minutes per side for sliced beef). Remove from the pan and set aside.

3. Sauté the Vegetables

In the same pan, add a little more oil if needed. Stir-fry the onions, bell peppers, garlic, and ginger for about 3-4 minutes until slightly softened but still crisp.

4. Combine Everything

Return the cooked beef to the pan. Pour in the sauce and stir well. Add the cornstarch slurry and cook for another 2-3 minutes, stirring, until the sauce thickens and coats the beef and vegetables.

5. Serve & Enjoy!

Scoop warm rice into bowls and top with the beef and pepper stir-fry. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

What to Serve with Beef and Pepper Rice Bowl

• Steamed broccoli or bok choy – For extra greens.
• Kimchi or pickled vegetables – Adds a tangy contrast.
• Fried egg on top – A perfect way to upgrade this dish.

Tips for the Best Beef and Pepper Rice Bowl

• Use thinly sliced beef for quicker cooking.
• Don’t overcook the bell peppers to keep them crisp.
• Adjust sweetness or spice level based on preference.
• Swap white rice for quinoa or cauliflower rice for a healthier option.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in the microwave for 1-2 minutes.
• Freeze: Store cooked beef and peppers (without rice) in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

Frequently Asked Questions

Can I use a different protein?
Yes! Chicken, shrimp, or tofu work great as substitutes.

What if I don’t have oyster sauce?
You can substitute it with hoisin sauce or more soy sauce with a pinch of sugar.

Can I make this spicy?
Absolutely! Add more red pepper flakes or a drizzle of sriracha.

Conclusion

This Beef and Pepper Rice Bowl is a quick, easy, and flavor-packed meal that’s sure to be a hit! With a perfect balance of sweet, savory, and peppery goodness, this dish will become a go-to favorite.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Asian-inspired

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 45g | Fat: 15g | Fiber: 3g | Sodium: 620mg

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