Here’s a tasty recipe for a Beef and Pepper Rice Bowl. It’s a simple yet flavorful dish that combines tender beef, colorful peppers, and a savory sauce, all served over rice. Great for a quick and satisfying meal!
Beef and Pepper Rice Bowl
Ingredients:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 bell pepper, sliced (red, green, or yellow)
- 1 onion, thinly sliced
- 1-2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 tablespoon rice vinegar or white wine vinegar
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon brown sugar (optional for a hint of sweetness)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 cup beef broth (or water)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry for thickening)
- Salt and pepper, to taste
- Cooked rice, for serving (jasmine, basmati, or brown rice)
- Sesame seeds and green onions, chopped, for garnish
Instructions:
- Prepare the beef:
- Thinly slice the beef against the grain into bite-sized strips. Season the beef with a pinch of salt and pepper.
- Cook the beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 2-3 minutes until browned, then remove the beef and set it aside.
- Sauté the vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables soften but still have a bit of crunch. If using ginger, add it here and cook for an additional minute until fragrant.
- Prepare the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar (if using), and beef broth. Stir in the crushed red pepper flakes for a little heat.
- Combine and thicken:
- Pour the sauce mixture into the skillet with the peppers and onions. Bring it to a simmer and cook for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens slightly, about 1-2 minutes.
- Add the beef back in:
- Return the cooked beef to the skillet and toss everything together to coat the beef and vegetables in the sauce. Cook for another 1-2 minutes to heat through. Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
- Serve:
- Serve the beef and pepper mixture over a bowl of hot cooked rice. Garnish with sesame seeds and chopped green onions.
This dish is a perfect balance of savory, sweet, and slightly spicy flavors. The beef is tender, and the peppers add crunch and freshness to the bowl. Enjoy!