Beef and Pepper Rice Bowl

Bring a burst of flavor to your dinner table with this Beef and Pepper Rice Bowl! Tender beef, crisp bell peppers, and aromatic rice combine in this delightful dish that’s quick to prepare and absolutely delicious. It’s perfect for a busy weeknight or even meal prep, ensuring you’ll have a satisfying meal ready whenever you need it.

Why You’ll Love This Beef and Pepper Rice Bowl

• It’s a quick recipe that takes less than 30 minutes.
• The vibrant colors and flavors make it visually appealing.
• Perfect for meal prep; store it for quick lunches.
• Family-friendly, appealing to both kids and adults.
• Delicious leftovers that maintain their taste and texture.

Ingredients Needed

Protein

• 1 pound flank steak or sirloin, thinly sliced

Rice/Grains

• 3 cups cooked jasmine or basmati rice (cold, for better texture)

Veggies

• 2 cups mixed bell peppers (red, green, yellow), sliced into 1/4-inch strips
• 1 medium onion, sliced into half-moons

Sauce

• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons olive oil (plus 1 tbsp for the skillet)

Spices

• 1 teaspoon ground ginger (preferably fresh, microplaned)
• 1/2 teaspoon garlic powder (or 2 cloves fresh, minced)
• Ground black pepper, to taste

Toppings

• Chopped cilantro (optional)
• Toasted sesame seeds (optional)
• Pickled ginger (optional)

Step-by-Step Instructions

Step 1:

In a bowl, toss the beef with soy sauce, ginger, garlic powder, and black pepper; let marinate for 10–15 minutes.

Step 2:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the beef in batches for 2–3 minutes until browned. Remove and set aside.

Step 3:

Add the remaining 1 tablespoon of oil to the skillet. Sauté the onion for 2 minutes until softened, then add the bell peppers. Cook for 5–7 minutes until tender-crisp.

Step 4:

Return the beef to the skillet and cook for 2 more minutes to combine the flavors.

Step 5:

Divide the cooked rice into bowls. Top with the beef-pepper mixture and optional garnishes.

Serving Suggestions Beef and Pepper Rice Bowl

• Serve with a side of steamed broccoli or snap peas.
• Drizzle with additional soy sauce for extra flavor.
• Pair with a refreshing cucumber salad.
• Garnish with lime wedges for a zesty touch.

Tips for Success Beef and Pepper Rice Bowl

• Ensure the skillet is hot enough before adding the beef to get a nice sear.
• Don’t overcrowd the skillet; cook the beef in batches if necessary.
• Use cold, day-old rice for the best texture and separation.
• Store leftovers in an airtight container for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Swap the beef for chicken or tofu to suit your preference.
• Add a spicy kick with sliced jalapeños or a dash of sriracha.
• For a dairy-free option, use coconut aminos instead of soy sauce.
• Sneak in more veggies like carrots or zucchini for a nutritional boost.

Follow us on Pinterest for more cozy ideas.

Beef and Pepper Rice Bowl

A quick and delicious Beef and Pepper Rice Bowl featuring tender beef, crisp bell peppers, and aromatic jasmine rice, perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 500

Ingredients Method Notes

Ingredients

  

Protein

• 1 pound flank steak or sirloin, thinly sliced Use flank steak or sirloin for tenderness.

Rice/Grains

• 3 cups cooked jasmine or basmati rice, cold Using cold rice ensures better texture.

Veggies

• 2 cups mixed bell peppers (red, green, yellow), sliced into 1/4-inch strips
• 1 medium onion, sliced into half-moons

Sauce

• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons olive oil Plus 1 tbsp for the skillet.

Spices

• 1 teaspoon ground ginger, preferably fresh, microplaned
• 1/2 teaspoon garlic powder Or 2 cloves fresh, minced.
• Ground black pepper, to taste

Toppings

• Chopped cilantro, optional
• Toasted sesame seeds, optional
• Pickled ginger, optional

Method

 

Preparation

1. In a bowl, toss the beef with soy sauce, ginger, garlic powder, and black pepper; let marinate for 10–15 minutes.

Cooking

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the beef in batches for 2–3 minutes until browned. Remove and set aside.
2. Add the remaining 1 tablespoon of oil to the skillet. Sauté the onion for 2 minutes until softened, then add the bell peppers. Cook for 5–7 minutes until tender-crisp.
3. Return the beef to the skillet and cook for 2 more minutes to combine the flavors.
4. Divide the cooked rice into bowls. Top with the beef-pepper mixture and optional garnishes.

Notes

Make sure the skillet is hot enough before adding the beef for a good sear. Store leftovers in an airtight container for up to three days.