Beef and Pepper Rice Bowl is a simple and satisfying meal that brings together tender slices of beef, sweet and slightly crunchy bell peppers, all served over a bed of warm, fluffy rice. The peppers add a pop of color and a fresh bite that balances the rich flavor of the beef, making each spoonful a perfect mix of textures and tastes.
I love making this dish because it comes together quickly, which is great for busy days when I want something tasty without spending hours in the kitchen. One of my favorite things is to use a mix of red, green, and yellow peppers to make the bowl look as good as it tastes. I also like to add a splash of soy sauce or a little garlic to boost the flavor even more.
This rice bowl is super versatile, so I usually serve it with a side of steamed veggies or a simple salad for a well-rounded meal. It’s the kind of dish that everyone enjoys, and it’s perfect for a cozy dinner or even packing for lunch the next day. Whenever I make it, I know I’m in for a comforting and yummy meal that hits the spot every time.
Key Ingredients & Substitutions
Rice: Jasmine or basmati rice both work great here. Jasmine is more fragrant, while basmati has a fluffy texture. If you want a quicker option, use pre-cooked or microwaveable rice.
Ground Beef: I prefer 80% lean for juiciness and flavor, but leaner beef works for less fat. For a different twist, try ground turkey or chicken.
Bell Peppers: Red, green, and yellow peppers add color and crunch. If fresh peppers aren’t available, frozen bell peppers work well too.
Sauces: Soy sauce and oyster sauce give saltiness and umami. For a vegetarian version, swap oyster sauce with mushroom sauce or use soy sauce only.
Raw Egg Yolk: Optional but adds creaminess when mixed in. If you’re nervous about raw egg, try a soft-boiled or fried egg instead.
How Do You Keep Bell Peppers Crisp but Tender?
Getting the perfect bell pepper texture means cooking them just right—soft enough to eat easily but still with some crunch.
- Slice peppers evenly for uniform cooking.
- Add them after the beef is mostly cooked to avoid overcooking.
- Cook on medium-high heat, stirring constantly for 3-4 minutes.
- Remove from heat when they’re bright and slightly tender, not mushy.
I like peppers that still snap a bit when I bite into them, so I watch closely and taste-test as I cook.
Equipment You’ll Need
- Large skillet or wok – I recommend a spacious skillet to stir-fry everything evenly and make cleaning easier.
- Rice cooker or saucepan – makes cooking the rice quick and ensures fluffy grains.
- Spatula or wooden spoon – helps turn and mix the ingredients without scratching your pan.
- Measuring spoons and cups – keeps the flavors just right and makes cooking simpler.
- Small bowl – for mixing the sauce ingredients before adding to the stir-fry.
Flavor Variations & Add-Ins
- Swap ground beef for thinly sliced flank steak or chicken strips for different textures.
- Add a splash of sriracha or chili flakes for some heat.
- Sprinkle with sesame seeds or crushed peanuts for extra crunch and flavor.
- Include sliced mushrooms or snow peas for more variety and color in your veggie mix.
Beef and Pepper Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup jasmine or basmati rice
For the Beef and Pepper Stir-Fry:
- 1 lb (450g) ground beef
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 1 medium yellow bell pepper, sliced into strips (optional)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
For the Sauce and Seasoning:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil or canola oil
- 1 tsp brown sugar
- ¼ tsp black pepper
- Salt to taste
For Garnish and Serving:
- 2 green onions, chopped for garnish
- 1 raw egg yolk (optional, for topping)
How Much Time Will You Need?
This tasty Beef and Pepper Rice Bowl takes about 10 minutes for prep and 20 minutes to cook. So you’re looking at around 30 minutes from start to finish – perfect for a quick, colorful meal any day of the week!
Step-by-Step Instructions:
1. Cook the Rice:
First, rinse your rice with cold water until the water runs clear to wash away extra starch. Then cook the rice following your package instructions or use a rice cooker for fluffy, perfect grains every time.
2. Sauté Garlic and Onions:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onions, cooking for about 2 minutes until you can smell the lovely aroma and the onions soften a bit.
3. Cook the Ground Beef:
Add the ground beef to the skillet. Use a spatula to break it into small pieces and cook for 5-7 minutes until fully browned and no longer pink.
4. Add Bell Peppers:
Mix in the sliced red, green, and yellow bell peppers. Cook them for 3-4 minutes until they soften slightly but still have a nice crunch and bright color.
5. Mix the Sauce and Flavor the Dish:
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, brown sugar, black pepper, and a pinch of salt. Pour this sauce into the skillet and mix well, cooking for another 2 minutes so all the flavors come together beautifully.
6. Serve and Garnish:
Scoop the cooked rice into bowls. Top with the tasty beef and pepper mix. Sprinkle chopped green onions on top. If you like, add a raw egg yolk right in the center while it’s hot — it’ll gently cook and make the dish extra creamy when you mix it all up.
Enjoy!
Dig in while it’s warm for a comforting, colorful meal that’s simple to make and delicious every time.
Can I Use Frozen Bell Peppers for This Recipe?
Yes, frozen bell peppers work well if fresh aren’t available. Just thaw them first and pat dry to avoid extra moisture in the pan, which can make the dish soggy.
How Can I Store Leftovers?
Store any leftover beef and pepper mixture and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even plant-based ground meat are great alternatives. Adjust cooking time accordingly, ensuring the meat is fully cooked before adding the sauce.
Is the Raw Egg Yolk Necessary?
Not at all—it’s optional. If you prefer, you can skip it or use a soft-boiled or fried egg on top for added richness and texture.