The Beef and Pepper Rice Bowl is a quick, satisfying dish loaded with tender strips of beef, colorful bell peppers, and a savory sauce—all served over a fluffy bed of rice. It’s a stir-fry-inspired meal that hits all the right notes: meaty, saucy, and perfectly balanced with sweet and spicy flavors. Whether I’m short on time or just craving something hearty and comforting, this rice bowl always delivers.

Why I Love This Recipe

I love this recipe for how easy and customizable it is. The beef cooks quickly, the peppers add a nice crunch and burst of color, and the sauce pulls everything together with bold, umami-packed flavor. It’s the kind of meal I can whip up in under 30 minutes with just a few pantry staples and whatever vegetables I have on hand. Plus, it’s great for meal prep—I just make a big batch and portion it out for the week.

Ingredients

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

Thinly sliced beef (flank steak or sirloin works best)
Bell peppers (a mix of red, yellow, and green for color)
Cooked white or brown rice
Soy sauce
Oyster sauce
Garlic, minced
Ginger, grated
Brown sugar
Cornstarch
Water
Vegetable oil
Green onions (optional, for garnish)
Sesame seeds (optional, for garnish)

Directions

I start by cooking the rice according to package instructions and setting it aside.
I slice the beef thinly across the grain and toss it with cornstarch to help it sear nicely.
In a hot skillet or wok, I heat oil and stir-fry the beef until browned and cooked through, then remove it from the pan.
I add more oil if needed, then stir-fry the garlic, ginger, and sliced bell peppers for about 3–4 minutes until they’re slightly tender but still crisp.
In a small bowl, I mix soy sauce, oyster sauce, brown sugar, and a splash of water, then pour it into the pan.
I return the beef to the skillet and toss everything together until coated in the sauce and heated through.
I serve it all over bowls of warm rice, garnished with chopped green onions and sesame seeds if I have them.

Servings and timing

This recipe serves 4 and comes together in about 25–30 minutes total, including prep and cooking time.

Variations

Sometimes I swap the beef for chicken, shrimp, or even tofu if I want a lighter or vegetarian version. I’ve added broccoli, snap peas, or mushrooms for extra veggies. For a spicy kick, I mix in a bit of chili garlic sauce or sliced fresh chili peppers. And when I want to keep things low-carb, I serve the beef and peppers over cauliflower rice.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I use a skillet with a splash of water or soy sauce to keep it moist and flavorful. The microwave works too—about 1–2 minutes on high—but I prefer the stovetop for better texture.

FAQs

What cut of beef works best for this rice bowl?

I usually go with flank steak or sirloin because they’re tender and cook quickly. I always slice them thinly against the grain for the best texture.

Can I make this ahead for meal prep?

Yes, this dish is great for meal prep. I portion it into containers with rice and refrigerate for easy grab-and-go lunches or dinners during the week.

How do I keep the beef tender?

I toss the beef with cornstarch and cook it quickly over high heat. This helps lock in moisture and keeps it from getting tough.

Can I use frozen peppers?

I have used frozen bell pepper strips in a pinch. I just thaw and pat them dry before stir-frying to avoid excess moisture.

Is this dish gluten-free?

To make it gluten-free, I use tamari or a gluten-free soy sauce and check that the oyster sauce is also certified gluten-free.

Conclusion

This Beef and Pepper Rice Bowl is a flavorful, no-fuss meal that satisfies every time. I love how the sauce soaks into the rice, how the peppers stay crisp, and how fast everything comes together. It’s one of those dishes I keep coming back to—easy, filling, and perfect for both busy weeknights and laid-back weekends.

Beef and Pepper Rice Bowl

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired
Diet: Low Lactose

Print Recipe

Description

A quick and hearty stir-fry-inspired dish with tender beef, vibrant bell peppers, and a savory-sweet sauce served over rice. Perfect for busy weeknights or meal prep.

Instructions

Cook rice according to package instructions and set aside.
Toss thinly sliced beef with cornstarch and set aside.
Heat 1 tablespoon oil in a skillet or wok over high heat. Stir-fry beef until browned and cooked through. Remove from pan.
Add remaining oil if needed and stir-fry garlic, ginger, and bell peppers for 3–4 minutes until just tender.
In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. Pour into the skillet.
Return beef to the skillet and toss everything to coat evenly in the sauce. Heat through.
Serve over warm rice and garnish with green onions and sesame seeds if using.