Beef and Pepper Rice Bowls are a quick and satisfying answer to busy weeknight dinners. This recipe brings together tender beef, crisp bell peppers, and savory sauce over fluffy rice—comforting, flavorful, and beautifully colorful. I first made this when I needed something fast but wholesome after a long day, and it instantly became a favorite.
What I love about this dish is how easy it is to customize and how it turns everyday ingredients into something vibrant and tasty. It’s perfect for meal prep, packed lunches, or a casual family dinner.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes from start to finish.
- Colorful and Nutritious: Bell peppers add crunch, color, and vitamins.
- Customizable: Use your favorite rice or protein.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Meal Prep Friendly: Stores and reheats well.
- Great for Leftovers: Tastes even better the next day!
Ingredients You'll Need
- Ground beef or thinly sliced beef (about 1 lb)
- 2–3 bell peppers (red, green, yellow), sliced
- 1 onion, sliced
- 2–3 cups cooked rice (white, brown, or jasmine)
- 2–3 tablespoons soy sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon cornstarch (optional, for thickening the sauce)
- Salt and pepper to taste
- Green onions, chopped (optional, for garnish)
Substitution Tip: Use tamari for a gluten-free version. Swap beef with chicken or tofu for variety.
Step-by-Step Instructions
1. Prepare the Sauce
In a small bowl, mix soy sauce, sesame oil, cornstarch (if using), and a splash of water. Set aside.
Tip: Adjust soy sauce to your preferred saltiness.
2. Cook the Beef
Heat olive oil in a skillet over medium-high heat. Add ground or sliced beef and cook until browned, about 5–7 minutes. Season with salt and pepper.
Tip: For extra flavor, add a dash of soy sauce while browning the beef.
3. Add Aromatics
Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
4. Stir-Fry the Veggies
Add sliced onions and bell peppers. Cook for 4–5 minutes until slightly softened but still crisp.
5. Combine and Simmer
Pour in the prepared sauce. Stir everything together and simmer for 2–3 minutes until the sauce thickens slightly and coats the beef and vegetables.
6. Serve
Spoon the mixture over bowls of hot cooked rice. Garnish with green onions if desired.
Serving and Storage Tips
Serve this rice bowl hot, with extra soy sauce or a sprinkle of chili flakes if you like heat. A side of steamed edamame or a light cucumber salad pairs beautifully.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout.
Helpful Notes
- Use Pre-Cooked Rice: This speeds up prep and is a great use for leftovers.
- Control the Heat: Add sriracha or red pepper flakes for a spicy kick.
- Thinly Slice Beef: For tender results, slice against the grain.
- Add a Crunch: Top with sesame seeds or chopped peanuts.
Frequently Asked Questions
- Can I use frozen vegetables?
Yes, just thaw and drain them before adding to the pan. - How do I make it vegetarian?
Substitute the beef with tofu or tempeh and use veggie broth or soy sauce. - Why is my beef tough?
It may be overcooked or sliced with the grain—cut thinly against the grain for tender bites. - Can I use brown rice?
Absolutely! It adds more fiber and a nutty flavor. - What other veggies can I use?
Snow peas, carrots, zucchini, or mushrooms all work well.
Final Thoughts
Beef and Pepper Rice Bowls are a simple yet flavorful meal that you’ll find yourself making again and again. With its mix of textures, colors, and savory notes, it’s as pleasing to the eyes as it is to the taste buds.
Have you tried it with different veggies or sauces? Share your favorite variations—I’d love to hear how you make it your own!
Beef Pepper Rice Bowl
Ingredients
- Ground beef or thinly sliced beef about 1 lb
- 2 –3 bell peppers red, green, yellow, sliced
- 1 onion sliced
- 2 –3 cups cooked rice white, brown, or jasmine
- 2 –3 tablespoons soy sauce adjust to taste
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sesame oil
- 1 tablespoon olive oil for cooking
- 1 teaspoon cornstarch optional, for thickening the sauce
- Salt and pepper to taste
- Green onions chopped (optional, for garnish)
- Substitution Tip: Use tamari for a gluten-free version. Swap beef with chicken or tofu for variety.
Instructions
Prepare the Sauce
- In a small bowl, mix soy sauce, sesame oil, cornstarch (if using), and a splash of water. Set aside.
- Tip: Adjust soy sauce to your preferred saltiness.
Cook the Beef
- Heat olive oil in a skillet over medium-high heat. Add ground or sliced beef and cook until browned, about 5–7 minutes. Season with salt and pepper.
- Tip: For extra flavor, add a dash of soy sauce while browning the beef.
Add Aromatics
- Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
Stir-Fry the Veggies
- Add sliced onions and bell peppers. Cook for 4–5 minutes until slightly softened but still crisp.
Combine and Simmer
- Pour in the prepared sauce. Stir everything together and simmer for 2–3 minutes until the sauce thickens slightly and coats the beef and vegetables.
Serve
- Spoon the mixture over bowls of hot cooked rice. Garnish with green onions if desired.
Notes
- Use Pre-Cooked Rice: This speeds up prep and is a great use for leftovers.
- Control the Heat: Add sriracha or red pepper flakes for a spicy kick.
- Thinly Slice Beef: For tender results, slice against the grain.
- Add a Crunch: Top with sesame seeds or chopped peanuts.
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