Beef and Pepper Rice Bowl (Print Version)
# Ingredients:
→ Beef
01 -
1 lb beef sirloin or flank steak, thinly sliced against the grain
02 -
1 tbsp vegetable oil
03 -
Salt, to taste
04 -
Pepper, to taste
→ Vegetables and Sauce
05 -
1 red bell pepper, thinly sliced
06 -
1 yellow bell pepper, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
1 medium onion, thinly sliced
09 -
3 cloves garlic, minced
10 -
2 tbsp soy sauce
11 -
2 tbsp oyster sauce
12 -
1 tbsp hoisin sauce
13 -
1 tbsp rice vinegar
14 -
1 tsp sesame oil
15 -
1/2 tsp crushed red pepper flakes (optional)
→ Serving
16 -
2 cups cooked rice (white, brown, or jasmine rice)
17 -
Fresh cilantro or green onions for garnish
# Instructions:
01 -
Season the beef slices with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding. Sear the beef for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
02 -
In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 4-5 minutes until the peppers are tender but still crisp. Add the minced garlic and cook for another 1 minute, until fragrant.
03 -
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. If you like a bit of spice, add the crushed red pepper flakes. Pour the sauce into the skillet with the vegetables and stir to combine.
04 -
Add the cooked beef back into the skillet with the peppers and onions. Toss everything together until the beef is coated in the sauce and the vegetables are evenly distributed.
05 -
Divide the cooked rice into bowls. Spoon the beef and pepper mixture over the rice. Garnish with fresh cilantro or green onions, and serve hot.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stovetop with a splash of water or soy sauce to prevent drying out.
02 -
For variety, use chicken, pork, or tofu as a substitute protein. Additional vegetables such as mushrooms, snap peas, or zucchini can be added.
03 -
For a low-carb option, serve with cauliflower rice or quinoa in place of regular rice.