beef and pepper rice bowl
This beef and pepper rice bowl is a quick, colorful, and flavorful meal packed with tender beef, crisp peppers, and perfectly cooked rice. Great for weeknights and easily customizable.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Rice Cooker or Pot
Ingredients
- 1 lb sirloin or flank steak thinly sliced
- 3 bell peppers red, yellow, and green, sliced
- 1 onion medium, sliced
- 3 garlic cloves minced
- 1 cup rice white or brown, uncooked
- 3 tbsp soy sauce
- 1 tbsp olive oil for cooking
- 1 tsp sesame oil optional
- 1 tsp ginger grated
- salt and pepper to taste
- 2 green onions chopped for garnish
- chili flakes optional, for added heat
Instructions
- Cook the rice according to the package instructions and set aside to keep warm.
- Heat olive oil in a large skillet over medium-high heat. Add the beef and cook for 3–4 minutes until browned. Remove and set aside.
- In the same skillet, add more oil if needed. Add the sliced onions and bell peppers and sauté for 5–6 minutes until slightly tender. Add garlic and ginger, stir for 1 minute.
- Return the beef to the skillet. Add soy sauce and sesame oil (if using). Stir everything together and cook for 2–3 minutes until well coated and heated through.
- Serve the beef and pepper mixture over rice. Garnish with green onions and chili flakes if desired.
Notes
Customize by adding mushrooms, zucchini, or snap peas. Use tofu instead of beef for a vegetarian version. A soft-boiled egg or sesame seeds on top adds extra protein and crunch.