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A savory Beef and Pepper Rice Bowl with tender strips of beef, red bell peppers, and green onions served over white rice in a ceramic bowl.
Reda

Beef and Pepper Rice Bowl

Sizzling strips of beef and sweet peppers in a glossy soy-ginger sauce over fluffy rice - faster than takeout and twice as good.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Korean-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1.5 cups long-grain white rice rinsed until water runs clear
  • 2.25 cups water
  • 0.5 tsp kosher salt
For the Beef and Peppers
  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 1 tbsp cornstarch for velveting
  • 2 tbsp vegetable oil divided, plus more if needed
  • 1 large red bell pepper cut into 1-inch strips
  • 1 large green bell pepper cut into 1-inch strips
  • 0.5 medium yellow onion sliced into half-moons
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely minced or grated
For the Sauce
  • 3 tbsp soy sauce low sodium preferred
  • 2 tbsp brown sugar packed
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp toasted sesame oil
For Serving
  • 3 scallions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large skillet or wok
  • Medium pot with lid
  • Sharp knife

Method
 

Cook the Rice
  1. Combine rinsed rice, water, and salt in a medium pot. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm.
Prep and Cook
  1. Toss sliced beef with cornstarch in a bowl until evenly coated. This creates that silky restaurant texture and helps the sauce cling.
  2. In a small bowl, stir together soy sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. Set near the stove.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until nearly smoking. Add half the beef in a single layer and cook undisturbed for 1 to 2 minutes until browned underneath. Flip and cook 30 seconds more. Transfer to a plate. Repeat with remaining beef, adding more oil if needed.
  4. Add remaining 1 tablespoon oil to the pan. Add peppers and onion. Stir-fry over high heat for 3 to 4 minutes until edges char slightly and vegetables are crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
  5. Return beef and any accumulated juices to the pan. Pour in the sauce and toss constantly for 1 minute until everything is glossy and the sauce thickens just enough to coat the back of a spoon. Do not overcook - the beef should stay tender.
Serve
  1. Divide rice among four bowls. Top with the beef and pepper mixture, spooning any extra sauce from the pan over the top. Garnish with scallions and sesame seeds. Serve immediately while sizzling.

Notes

Slice the beef as thin as possible - partially freezing it for 20 minutes makes this much easier. For extra heat, add a sliced fresh jalapeno with the peppers or stir in gochujang with the sauce. Leftovers keep well for 3 days; reheat gently to avoid toughening the beef.