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.