Description
This Beef and Pepper Rice Bowl is a quick, one-pan dinner packed with flavor. Tender strips of beef, colorful peppers, and a savory glaze come together in about 25 minutes. It’s perfect for busy nights and easy to customize with what you have on hand.
Ingredients
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1 lb (450 g) flank or sirloin steak, thinly sliced
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2 tbsp soy sauce, divided
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1 tbsp cornstarch
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1 tbsp vegetable or canola oil, divided
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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2 cloves garlic, minced
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2 cups cooked rice (white or brown)
Sauce
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2 tbsp oyster sauce
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1 tsp sesame oil
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Black pepper to taste
Optional Toppings
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Sliced green onions
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Sesame seeds
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Chili flakes
Instructions
1️⃣ Marinate the Beef
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Toss sliced beef with 1 tbsp soy sauce + cornstarch.
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Let sit about 10 minutes while you prep vegetables.
2️⃣ Cook the Peppers
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Heat half the oil in a hot skillet.
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Stir-fry peppers 2–3 minutes until tender-crisp.
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Remove to a plate.
3️⃣ Sear the Beef
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Add remaining oil to pan.
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Spread beef in one layer and let it sear before stirring.
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Cook 3–4 minutes until just done.
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Add garlic and cook 30 seconds.
4️⃣ Combine & Glaze
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Return peppers to pan.
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Add remaining soy sauce, oyster sauce, sesame oil, and pepper.
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Toss over heat 1 minute until glossy.
5️⃣ Serve
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Spoon over warm rice.
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Add toppings if you like and serve hot.
Notes
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Slice beef thin and against the grain for tenderness.
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Use a very hot pan so the meat sears instead of steams.
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Prep everything first — stir-frying goes fast.
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Day-old rice works best, but fresh rice is fine too.