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Beef and Pepper Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A savory, quick-to-make beef and pepper rice bowl with tender flank steak, crisp veggies, and umami-packed sauces. Perfect for weeknight dinners!
Ingredients
Scale
- For the Beef:
- 1 lb flank steak or sirloin, thinly sliced against the grain (pro tip: freeze for 20 minutes first for easier slicing!)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce
- 1 tbsp honey or brown sugar for caramelization
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the Veggies & Rice:
- 1 red bell pepper and 1 green bell pepper, julienned
- 1 small onion, thinly sliced
- 2 cups cooked jasmine rice (day-old rice works wonders for texture)
- 1 tbsp sesame oil (toasted, not regular)
- Flaky sea salt and black pepper to taste
- Garnish Game:
- Sliced green onions and sesame seeds for crunch
- Sriracha or chili crisp (if you’re team spicy)
Instructions
- Prep Your Beef and Veggies: Slice beef thin against the grain. Marinate with soy sauce, oyster sauce, honey, garlic, and ginger for 15 minutes. Cut peppers and onion into uniform strips. Prepare rice.
- Sear the Beef: Heat wok/skillet over high heat. Add 1 tbsp oil, spread beef in single layer. Let sit 1-2 minutes to caramelize, then stir for 3 minutes total. Transfer to plate.
- Stir-Fry Veggies: In same pan, add 1 tbsp sesame oil. Toss in onions and peppers, cook 2-3 minutes until slightly charred but crisp.
- Combine Everything: Return beef to pan with veggies. Add ½ cup cooked rice at a time, tossing gently. Deglaze with 2 tbsp water if pan looks dry.
- Rest and Serve: Let sit 2-3 minutes off heat. Garnish with green onions and sesame seeds.
Notes
- Substitutions: Use ribeye or ground beef instead of flank steak. For vegan version, try portobello mushrooms or tofu.
- Storage: Store components separately for up to 3 days. Reheat in skillet with 1 tsp water to maintain texture.
- Kid-Friendly: Omit chili sauces and serve with fun toppings in muffin tins.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg