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Beef And Pepper Rice Bowl

This Beef and Pepper Rice Bowl is a savory and satisfying dish combining tender beef, colorful bell peppers, and fluffy rice, all drizzled with a flavorful sauce. It's perfect for a quick weeknight dinner, and packed with nutrients and taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large skillet or wok
  • 1 cooking pot for rice
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 4 serving bowls

Ingredients
  

  • 1 lb beef sirloin, thinly sliced
  • 2 cups cooked jasmine rice
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • to taste fresh cilantro or green onions for garnish optional

Instructions
 

  • Prepare the rice according to package instructions. Set aside once cooked.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the sliced beef to the skillet in a single layer. Season with salt and black pepper. Cook for about 3-4 minutes, stirring occasionally until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
  • In the same skillet, add the sliced onions and garlic. Sauté for about 2-3 minutes, until the onions are translucent.
  • Add the sliced red and yellow bell peppers to the skillet. Cook for another 3-4 minutes, stirring frequently until the peppers are tender but still crisp.
  • Return the cooked beef to the skillet with the veggies. Pour in the soy sauce, oyster sauce, sesame oil, and sugar. Stir everything together until well combined and heated through, about 2 minutes.
  • Serve the beef and pepper mixture over the cooked jasmine rice in individual bowls. Garnish with fresh cilantro or green onions if desired.

Notes

You can customize this recipe by adding other vegetables such as broccoli, snap peas, or carrots.
For a spicier kick, add sliced jalapeños or a dash of chili sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.