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BEEF AND PEPPER RICE BOWL

Sana Umer
This beef and pepper rice bowl is quick, flavorful, and satisfying. Tender beef strips are stir-fried with colorful bell peppers in a savoury sauce and served over fluffy rice, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 20 minutes
Course Lunch
Cuisine Rice Bowl
Servings 4 Servings
Calories 430 kcal

Ingredients
  

For the Stir Fry:

  • 1 lb flank steak or sirloin thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated

For the Sauce:

  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • ½ cup beef broth or water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For Serving:

  • 2 cups cooked white or brown rice
  • Sliced green onions optional
  • Sesame seeds optional

Instructions
 

Marinate the Beef:

  • In a bowl, toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside for 10 minutes.

Make the Sauce:

  • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and beef broth. Set aside.

Stir Fry the Beef:

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned. Remove and set aside.

Cook the Veggies:

  • In the same skillet, add more oil if needed. Stir-fry bell peppers, onion, garlic, and ginger for 2–3 minutes until slightly tender.

Combine and Simmer:

  • Return beef to the skillet. Pour in the sauce and bring to a simmer. Add the cornstarch slurry and cook until sauce thickens, about 2 minutes.

Serve:

  • Spoon beef and peppers over bowls of hot cooked rice. Garnish with green onions and sesame seeds if desired.

Notes

Make Ahead:
Slice the beef and prep veggies in advance for a quick dinner. Sauce can be made ahead and refrigerated for 2–3 days.
Customizing the Flavor:
Add chili flakes or Sriracha for heat. Try adding broccoli or snap peas for more vegetables.
Serving Suggestions:
Serve with steamed rice, jasmine rice, or cauliflower rice for a low-carb version.
Allergy-Friendly Options:
Use tamari for gluten-free soy sauce. Skip oyster sauce for shellfish allergies and use hoisin instead.
Storage Tips:
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
Keyword Asian beef bowl, beef and pepper rice bowl, Beef Stir-Fry, easy rice bowl