Name: Beef and Pepper Rice Bowl
Prep time: PT-486834H52M25S
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb thinly sliced beef (flank steak or sirloin); 2–3 bell peppers (red, yellow, green), sliced; 4 cups cooked white or brown rice; 1/4 cup soy sauce; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tbsp sesame oil; 1 tbsp cornstarch; 1 tbsp brown sugar; 1/4 tsp black pepper; 1–2 tbsp oil for cooking; Optional: sliced green onions, sesame seeds for garnish

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The Beef and Pepper Rice Bowl is one of my go-to meals when I want something hearty, flavorful, and quick. With tender strips of beef, vibrant bell peppers, and a savory sauce served over warm rice, this bowl packs in all the comfort and satisfaction of a takeout dish—except I made it right in my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and delivers big flavor with simple ingredients. It’s perfect for busy weeknights when I don’t want to spend hours in the kitchen but still crave something delicious. The balance of protein, veggies, and rice makes it a complete meal, and the sauce brings everything together with that slightly sweet, umami-rich taste. I also like that I can customize it easily depending on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (like flank steak or sirloin)
Bell peppers (I like to use a mix of red, yellow, and green)
Cooked white or brown rice
Soy sauce
Garlic, minced
Ginger, minced
Sesame oil
Cornstarch
Brown sugar
Black pepper
Green onions (optional, for garnish)
Sesame seeds (optional, for garnish)

directions

I start by whisking together soy sauce, garlic, ginger, sesame oil, cornstarch, brown sugar, and black pepper in a bowl to make the sauce.
I heat a bit of oil in a skillet or wok over medium-high heat and quickly sear the beef slices until just browned, then set them aside.
In the same pan, I sauté the bell peppers until tender-crisp.
I return the beef to the pan and pour the sauce over everything, stirring to coat and letting it simmer for a few minutes until thickened.
I spoon the beef and peppers over bowls of warm rice and top with green onions and sesame seeds if I have them on hand.

Servings and timing

This recipe makes about 4 servings. It takes me around 10–15 minutes to prep everything and another 15 minutes to cook, so dinner is ready in about 30 minutes.

Variations

Sometimes I add mushrooms, broccoli, or snap peas to boost the veggies. If I want it spicy, I throw in some red pepper flakes or a splash of sriracha. I’ve also used ground beef instead of sliced steak for a slightly different texture but the same great flavor. For a lower-carb version, I serve it over cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to eat, I reheat it in the microwave or on the stovetop with a splash of water or extra sauce to keep it moist. It reheats well and sometimes tastes even better the next day.

FAQs

What kind of beef should I use for this rice bowl?

I usually go for thinly sliced flank steak, sirloin, or even ribeye. The key is slicing it against the grain so it stays tender.

Can I make this ahead of time?

Yes, I often prep the sauce and slice the veggies and beef in advance. When it’s time to eat, everything cooks up fast.

How do I keep the beef tender?

I slice it thinly against the grain and cook it quickly over high heat. Overcooking can make it tough, so I keep an eye on it.

Is this dish gluten-free?

It can be if I use tamari or a gluten-free soy sauce alternative. Everything else is naturally gluten-free.

What type of rice works best?

I like jasmine or long-grain white rice for a classic feel, but brown rice or even quinoa works well too.

Conclusion

This Beef and Pepper Rice Bowl is a total win in my kitchen—easy to throw together, full of rich flavor, and endlessly adaptable. It’s one of those meals that feels like takeout but tastes even better homemade. Once I make it, I know it’ll be a regular in my weeknight rotation.