Beef and Pepper Rice Bowl is a simple, tasty meal that brings together tender slices of beef and sweet, crunchy peppers over a bed of fluffy rice. The colors and textures make it a joy to eat, with the beef carrying a savory flavor that pairs perfectly with the fresh peppers. It’s a dish that feels both comforting and filling without being complicated.
I love making this rice bowl on busy weeknights because it comes together quickly and doesn’t require a lot of fancy ingredients. One of my favorite tricks is to toss in a little soy sauce or garlic while cooking the beef to give it an extra punch of flavor. It’s the kind of meal that everyone in my family enjoys, and it’s easy to customize with whatever veggies you have on hand.
Serving this warm over rice makes it a complete meal, and I like to add a sprinkle of green onions or a drizzle of hot sauce for a little extra kick. It’s perfect for lunch or dinner and always feels like a cozy, satisfying choice. I find that this Beef and Pepper Rice Bowl is a reliable go-to when I want something quick, tasty, and just plain good.
Key Ingredients & Substitutions
Beef: Ground beef is great for quick cooking and a tender texture. If you prefer, thinly sliced sirloin or flank steak works well for a chewier bite. For a leaner option, try ground turkey or chicken.
Bell Peppers: Red, green, and yellow peppers add color and crunch. If you want milder sweetness, use just red and yellow. You can also swap with poblano or anaheim peppers for a slight smoky flavor.
Soy Sauce & Oyster Sauce: These sauces bring the dish’s salty, umami punch. Use tamari or coconut aminos for a gluten-free alternative. If you don’t have oyster sauce, mushroom sauce or extra soy sauce works too.
Rice: Jasmine or long-grain rice is perfect as it’s fluffy and absorbs sauce well. Brown rice can be used for a nuttier flavor and more fiber, but it will take longer to cook.
How Can You Get Tender Beef and Crisp Peppers Every Time?
The key to this dish is cooking the beef and peppers just right. Follow these tips:
- High heat: Use a hot pan to quickly brown the beef without steaming it. This locks in flavor.
- Don’t overcrowd the pan: Cook in batches if needed, so the beef gets a nice sear.
- Add peppers after the beef is mostly cooked: This lets them stay crisp and colorful instead of getting mushy.
- Stir-fry quickly: Keep stirring or tossing the ingredients for an even cook and prevent burning.
- Finish with a flavorful sauce: Adding the sauce last and cooking just until it coats everything helps keep veggies bright and beef tender.
Equipment You’ll Need
- Large skillet or wok – I like it because it heats quickly and gives the beef a good sear.
- Medium pot with lid – perfect for cooking rice without sticking or burning.
- Measuring spoons and cups – helps keep the sauces and rice accurate and easy.
- Knife and cutting board – for slicing peppers and mincing garlic and ginger.
- Whisk or fork – for mixing the sauce ingredients smoothly.
Flavor Variations & Add-Ins
- Use sliced chicken or shrimp instead of beef for different proteins and quicker cooking.
- Swap bell peppers for sliced zucchini or snap peas for a different crunch and flavor.
- Add a splash of rice vinegar or a pinch of chili flakes for a tang or heat boost.
- Garnish with cilantro or a squeeze of lime to brighten the dish.
Beef and Pepper Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup jasmine or long-grain white rice
- 1 1/2 cups water (or as per rice package instructions)
For the Beef and Peppers:
- 1 lb (450g) ground beef or thinly sliced beef sirloin
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated (optional)
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness and depth)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds (optional)
How Much Time Will You Need?
Total time for this dish is about 30 minutes. This includes 15 minutes to cook the rice, about 10-12 minutes to prepare the beef and peppers, and a little extra time for mixing and garnishing. Quick and easy for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice under cold water until the water runs clear. Put the rice and water in a medium pot and bring to a boil. Once boiling, lower the heat to a gentle simmer and cover with a lid. Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Turn off the heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
2. Cook the Beef and Peppers:
While the rice cooks, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir for about 30 seconds until you smell their fragrance. Add the ground beef or sliced beef and cook, stirring often, until the beef is browned and cooked through—around 5 to 7 minutes. If using ground beef, break it up as it cooks.
3. Add the Bell Peppers:
Next, add the red, green, and yellow bell peppers to the beef. Stir-fry everything together for 3 to 4 minutes. The peppers should soften a little but still hold some crispness.
4. Make and Add the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, and black pepper. Pour this sauce over the beef and peppers in the pan. Stir well to coat everything evenly. Let it cook for another 2 minutes, allowing the sauce to thicken slightly and flavors to blend.
5. Serve and Garnish:
Scoop some fluffy rice into bowls. Spoon the beef and pepper mixture over the top. Finish by sprinkling sliced green onions and toasted sesame seeds on top if you like for a fresh, crunchy touch.
Enjoy your flavorful and vibrant Beef and Pepper Rice Bowl!
Can I Use Frozen Beef for This Recipe?
Yes, frozen beef works fine as long as it’s fully thawed before cooking. Thaw it overnight in the fridge or under cold running water in a sealed bag. Pat the beef dry before cooking to avoid extra moisture.
Can I Substitute the Bell Peppers with Other Vegetables?
Absolutely! Snap peas, zucchini, or broccoli florets make great alternatives and add their own unique crunch and flavor. Just adjust the cooking time to keep vegetables crisp-tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the mixture seems dry.
Can I Make This Dish Gluten-Free?
Yes! Use tamari or a gluten-free soy sauce in place of regular soy sauce, and make sure your oyster sauce is gluten-free or substitute with additional tamari.
