Description
This Beef and Pepper Rice Bowl is a quick and flavorful stir-fry dish featuring tender slices of flank steak cooked with crisp bell peppers and onions in a savory, slightly sweet Asian-inspired sauce. Served over steamed rice and garnished with fresh green onions and sesame seeds, it’s a satisfying and easy weeknight meal packed with vibrant flavors and textures.
Ingredients
Scale
Meat and Oil
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon vegetable oil
Vegetables
- 1 onion, thinly sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Green onions, chopped (for garnish)
Sauces and Seasonings
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- Salt and pepper, to taste
- Sesame seeds (optional, for garnish)
Base
- 2 cups cooked white or brown rice (for serving)
Instructions
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Remove the beef from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the onion and bell peppers. Cook for 4-5 minutes until the vegetables are tender but still crisp. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and a pinch of salt and pepper.
- Combine Beef and Sauce: Return the cooked beef to the skillet with the vegetables. Pour the sauce over the beef and vegetables, tossing everything together until well coated and heated through, about 2 minutes.
- Serve: Serve the beef and pepper mixture over the cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
Notes
- You can substitute flank steak with sirloin or any quick-cooking beef cut.
- For extra heat, add sliced chili peppers or a splash of chili garlic sauce to the sauce mixture.
- Use brown rice for a healthier, fiber-rich option.
- Leftovers can be refrigerated up to 3 days; reheat thoroughly before serving.
- To keep vegetables crisp, avoid overcooking them.
