Let Me Tell You Why I Love This Bowl
Okay, so beef and pepper rice bowl is one of those things I threw together once when the fridge was looking a bit sad and, honestly, it's been on repeat since. I think the first time I made it I was actually trying to copy something from a dodgy takeaway place down the street, but it turned out way better (and cheaper, which doesn't hurt). There’s something so comforting about this dish—like, if you've ever had one of those days where everything just seems to go sideways, this is the bowl that makes it all okay again. And if you’ve got people coming over unexpectedly? This is my emergency trick. Oh, and I may or may not have eaten the leftovers cold out of the fridge at 1am. No regrets!
Why You'll Love This (or at Least I Do)
I make this when I need dinner on the table in half an hour, tops. My family goes a little wild for it because it's got that saucy, savory thing going on (and let's be real, rice bowls are so much easier than fiddly stir-fries). Plus, it's basically a one-pan wonder, unless you count the rice pot, but who's counting. Truthfully, I used to dread slicing all those peppers but now I've gotten lazy and just cut them in big chunky pieces—nobody ever complains. If you like a dinner you can eat out of a bowl on the couch, this is your jam. Oh, and it reheats like a dream (unless you’re like me and can’t keep it around that long!).
What You’ll Need (Substitutions Welcome!)
- About 400g (just under a pound) of beef—sliced steak (like sirloin or rump) is classic, but I've totally used ground beef in a pinch and it works!
- 2 bell peppers—any colors. My friend swears yellow ones are sweeter, but honestly, use whatever you find (even those sad wrinkly ones lurking in the crisper).
- 1 onion, sliced thinly (though my grandmother always insisted on red onion, any kind you have is fine—shallots work too!)
- 2-3 cloves garlic, crushed
- 3 tablespoon soy sauce (I sometimes use tamari if I’m out, or coconut aminos—no one notices)
- 2 tablespoon oyster sauce—optional but adds that glossy finish
- 1 tablespoon brown sugar (white works, or skip it for less sweetness)
- ½ teaspoon black pepper—freshly cracked is best, but pre-ground is fine
- 1 tablespoon oil (veg, canola, or honestly, I’ve even used butter once and it was lush)
- Cooked rice—about 3-4 cups, depending on how hungry everyone is (don’t stress; leftover rice is perfect)
- Optional: sesame seeds, spring onions, or a cheeky squirt of sriracha at the end
How I Throw It Together (Directions—Kind Of)
- First, get your rice going, unless you’ve got some handy in the fridge (I secretly think day-old rice tastes better here, but maybe that's just me).
- Heat the oil in a big-ish pan or wok. When it starts shimmering, throw in the beef. Give it a good sizzle, stir it around for a few minutes until it's just browned (don't worry if it looks a little grey at first—magic happens soon!). Scoop the beef out and set aside.
- In the same pan (no need to wash, flavor city!), toss in the onions and peppers. Cook them for about 5 minutes, or until they’re soft but still hanging onto a bit of crunch. This is where I sneak a taste, just to check. Add the garlic, let it get fragrant.
- Return the beef to the pan. Pour in the soy sauce, oyster sauce, and sprinkle over the sugar and black pepper. Stir everything up, let it bubble for a couple of minutes. If it looks dry, splash in a little water (or beef broth, if you’re feeling fancy).
- Spoon the saucy beef and peppers over bowls of rice. Top with sesame seeds, spring onions, or whatever you fancy. That’s it. (Seriously, could dinner get any easier?)
Random Notes from My Kitchen
- I’ve tried slicing the beef super thin—sometimes it turns out chewy if you cook it too long, so don’t overthink it. Thick-ish strips are totally fine.
- If you like your peppers really soft, let them go a bit longer. Actually, I find it works better if you leave a bit of bite—it stops everything from turning into a mushy mess.
- Don’t stress if you run out of oyster sauce; just skip it or add a splash of Worcestershire. It’s all good.
How I’ve Played with This Recipe
- Tried it with chicken once—tasted good, but somehow just not as satisfying. Maybe it’s a beef thing?
- I once swapped rice for those microwave noodles when I was in a hurry. Not my proudest moment, but the kids didn’t notice. (Wouldn’t do it again, though.)
- Sometimes I chuck in snap peas or broccoli if they’re threatening to go off. Works a treat!
What If You Don’t Have a Wok?
Look, a wok is great, but I’ve done this in a big frying pan, and it turns out just fine. Worst case, use a saucepan and just stir a bit more—no big deal. (One time, I even used a cast-iron skillet; it was a bit crowded, but the beef got a lovely crust!)
Storing Leftovers (If There Are Any)
Just pop any leftovers in an airtight tub, stick it in the fridge, and it’ll be good for about two days. Though honestly, in my house, it never lasts more than a day—someone always sneaks a midnight bowl. It reheats well in the microwave, just add a splash of water so it doesn’t dry out. Actually, I think this tastes even better the next day (but maybe that’s just me being lazy).
How I Like to Serve It
I usually just dump a big spoonful over hot rice and call it a day, but sometimes I go wild and add a fried egg on top—runny yolk for the win! My cousin likes a sprinkle of chili flakes; my son insists on ketchup (I know, I know). One time, we had a little build-your-own-bowl bar with different toppings—kind of fun, actually.
Things I’ve Learned – AKA Pro Tips
- I once tried rushing the beef and cooked it all at once in a tiny pan—it steamed instead of seared. Regretted it. Better to cook in batches if needed.
- Letting the sauce bubble for a minute or two really helps the flavors come together. Don’t skip it!
- Oh, and the first time I made this, I dumped the garlic in too early and it burned. Now I add it after the veggies, just for a minute.
FAQ (Real Questions I’ve Had)
- Can I use frozen peppers? – Yep! I do this all the time when I’ve forgotten fresh. Just throw them in straight from the freezer, maybe cook a smidge longer.
- What kind of rice? – Jasmine is my favourite, but honestly, whatever you have works. Done it with sushi rice, even brown rice once (not bad, just more chewy).
- Is this spicy? – Not unless you want it to be! Add chili oil or sriracha if you like a kick. Or just leave it as is, kid-friendly style.
- Can I freeze it? – Probably, but I almost never do. Rice can get a bit weird after freezing, but if you don’t mind, go for it.
- No soy sauce? – Try maggi seasoning, Worcestershire, or even just a bit of salt and a splash of balsamic. It’ll do in a pinch.
Small digression—have you ever noticed how everyone on the internet claims their recipe is the best? I’m not going to say that. But this one’s pretty darn good, and if it makes your evening a little easier, I’ll call that a win. Serious Eats has a great deep dive on stir-frying beef if you want to nerd out, or check Just One Cookbook’s Gyudon for another take. Not exactly the same, but always nice to get inspired.
Ingredients
- 400g beef sirloin, thinly sliced
- 2 cups cooked jasmine rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
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1Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Remove beef from the pan and set aside.
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2In the same pan, add garlic and onion. Sauté for 1 minute until fragrant, then add the red and green bell peppers. Stir-fry for 3-4 minutes until slightly tender.
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3Return the beef to the pan. Add soy sauce, oyster sauce, sesame oil, salt, and black pepper. Stir well to combine and cook for another 2 minutes until everything is heated through.
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4Divide the cooked jasmine rice among four bowls. Top each bowl with the beef and pepper mixture.
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5Garnish with sliced green onions and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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