Beef and Pepper Rice Bowl is a simple and satisfying meal featuring tender strips of beef, vibrant bell peppers, and fluffy rice all mixed together in a flavorful sauce. It’s a quick dish that brings a nice pop of color and texture to your plate, with the juicy beef and crisp peppers complementing each other perfectly.
I love making this rice bowl when I want something tasty but don’t want to spend hours in the kitchen. The best part is how easy it is to swap in whatever peppers you have on hand – red, green, or yellow – and still get that sweet, slightly smoky flavor that makes this dish so good. I usually add a little soy sauce and garlic to boost the taste, and it always turns out just right.
My favorite way to enjoy this dish is to pile it up high in a bowl and top it with a drizzle of sriracha or a sprinkle of green onions. It’s a comforting meal that fills you up without making you feel heavy, perfect for a weeknight dinner or a lunch that keeps you going strong. Plus, it’s easy to customize if you want to add some extra veggies or a fried egg on top!
Key Ingredients & Substitutions
Beef: I like using thinly sliced beef for quick cooking and tender bites. Ground beef works well too and can be easier to find. If you want a leaner option, try ground turkey or chicken.
Bell Peppers: The red, green, and yellow peppers add beautiful color and a mix of sweet and slightly bitter flavors. Use whatever colors you have or replace with poblano or banana peppers for a different twist.
Soy Sauce and Sauces: Soy sauce adds salty, umami flavor. If you prefer gluten-free, use tamari. Oyster and hoisin sauces deepen the flavor but can be skipped or swapped for a bit of hoisin or teriyaki sauce for sweetness and richness.
Rice: White or brown rice both work. Brown rice offers more fiber and a nuttier taste, but it takes longer to cook. Quick-cooking rice or pre-cooked rice can save time in a pinch.
How Do You Keep Peppers Crisp but Cooked Perfectly?
Bell peppers can go from crunchy to soggy fast, so timing is key. Here’s how I keep them tender-crisp:
- Heat oil on medium-high for a quick sear.
- Add peppers after onions and garlic soften—this keeps their bright color and crunch.
- Stir-fry for just 3-4 minutes, tossing often so they cook evenly but don’t lose their snap.
- Remove from heat as soon as they turn slightly tender but still firm.
This technique helps peppers stay vibrant and adds great texture to the dish without being mushy.
Equipment You’ll Need
- Large skillet or wok – I recommend using a big one so everything can cook evenly and quickly without crowding.
- Medium saucepan – for cooking the rice; a simple pot works best for fluffy grains.
- Sharp knife and cutting board – essential for slicing peppers, onions, and beef safely and precisely.
- Measuring spoons and cups – to keep your sauces and rice portions accurate.
- Whisk or fork – for mixing the cornstarch slurry when thickening the sauce.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter protein option that still tastes great.
- Add sliced mushrooms or snap peas for extra vegetables and crunch.
- Swap soy sauce with coconut aminos or add a splash of sesame oil for different flavor profiles.
- Finish with a drizzle of hot sauce or sprinkle with crushed red pepper flakes for some heat.
Beef and Pepper Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup white or brown rice
For the Beef and Peppers:
- 2 tbsp vegetable oil
- 1/2 lb (225g) ground beef or thinly sliced beef strips
- 1/2 medium onion, finely chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce or a dash of sugar (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 2 green onions, chopped for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Beef and Pepper Rice Bowl takes about 30 minutes total. Plan for 10-15 minutes of prep for slicing and cooking the rice, plus 10-15 minutes to cook the beef and vegetables and bring everything together in a tasty sauce.
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking your rice according to the package instructions. When it’s done, fluff it with a fork and set it aside so it stays warm while you prepare the rest.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef, season lightly with salt and pepper, and cook until it’s browned and fully cooked through. Once done, remove the beef from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the finely chopped onion, minced garlic, and grated ginger if you’re using it. Sauté everything for about 2-3 minutes until the onion becomes translucent and you can smell those wonderful aromas.
4. Cook the Bell Peppers:
Add the thinly sliced red, green, and yellow bell peppers to the skillet. Stir-fry them for 3-4 minutes. You want them to soften a bit but still keep some crunch and vibrant color.
5. Combine and Sauce:
Put the cooked beef back into the skillet with the peppers. Stir in the soy sauce, oyster sauce, and hoisin sauce (or a pinch of sugar) to add richness and flavor. Mix it all well.
6. Thicken the Sauce:
Pour the cornstarch mixed with water (slurry) into the skillet. Stir constantly for 1-2 minutes until the sauce thickens nicely and coats the beef and peppers.
7. Final Touches and Serve:
Taste your dish and add salt, pepper, or extra soy sauce if needed. Then serve the beef and pepper mixture over your cooked rice. Sprinkle chopped green onions on top for a fresh, colorful garnish.
Enjoy your tasty, colorful, and easy Beef and Pepper Rice Bowl!
Can I Use Frozen Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to prevent excess moisture that can affect browning.
What’s a Good Substitute for Bell Peppers?
If you don’t have bell peppers, try using sliced zucchini, snap peas, or even carrots for a crunchy and colorful alternative. Adjust cooking time slightly to keep them crisp.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or soy sauce if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the beef and pepper mixture ahead and refrigerate for up to 2 days. Reheat on medium heat until warmed through, and serve with freshly cooked rice for the best texture.