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Delicious Beef and Pepper Rice Bowl with tender beef and colorful peppers over rice

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.