BEEF AND PEPPER RICE BOWLS

image of fresh flank steak sirloin ground beef red bell peppers green bell peppers white rice brown rice onion garlic ginger soy sauce oyster sauce hoisin sauce green onions sesame seeds sriracha arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

BEEF AND PEPPER RICE BOWLS

A quick weeknight dinner featuring savory ground beef, caramelized bell peppers, and fluffy rice in a delicious umami sauce, ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 550

Ingredients Equipment Notes

Ingredients

For the rice

1 cup 1 cup long-grain white rice or jasmine rice
2 cups 2 cups water

For the sauce

1/4 cup 1/4 cup low-sodium soy sauce
2 tbsp 2 tbsp oyster sauce (optional, but recommended)
2 tbsp 2 tbsp brown sugar or honey
1 tbsp 1 tbsp rice vinegar
1 tbsp 1 tbsp cornstarch
1/2 cup 1/2 cup water or beef broth

For the stir-fry

1 lb 1 lb lean ground beef (85/15)
1 1 red bell pepper, sliced
1 1 green bell pepper, sliced
1 1 medium yellow onion, sliced
3-4 cloves 3-4 garlic, minced
1 1 thumb-sized piece fresh ginger, grated
1 tbsp 1 tbsp vegetable oil (for cooking)
1 tsp 1 tsp sesame oil (for finishing)

For garnish

2 2 green onions (scallions), thinly sliced
1 tbsp 1 tbsp toasted sesame seeds

Equipment

Large Skillet or Wok
Medium saucepan or rice cooker
- Whisk
Cutting board and chef's knife

Notes

Store the beef and pepper mixture separately from the rice in airtight containers in the fridge for up to 4 days. Reheat in a skillet with a splash of water to revive the sauce. The mixture can be frozen for up to 3 months; thaw before reheating.