Healthy Beef and Pepper Rice Bowl (Printable)
Tender beef with crisp peppers in savory garlic-ginger sauce over fluffy brown rice.
# What You Need:
→ Beef
01 - 14 oz lean beef sirloin or flank steak, thinly sliced
02 - 1 tbsp low-sodium soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 medium red onion, thinly sliced
09 - 2 spring onions, sliced for garnish
→ Sauce
10 - 2 tbsp low-sodium soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp honey or maple syrup
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp chili flakes optional
→ Rice
17 - 2 cups cooked brown rice about 7 oz uncooked
→ Garnishes optional
18 - 1 tbsp toasted sesame seeds
19 - Fresh cilantro leaves
# Directions:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat thoroughly and let marinate for 10 minutes at room temperature.
02 - Whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, honey, minced garlic, grated ginger, and chili flakes in a small bowl until well combined. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until just browned on the outside. Transfer to a plate and set aside.
04 - In the same skillet, add a splash of water or small amount of oil. Stir-fry the bell peppers and red onion for 3-4 minutes until crisp-tender but still vibrant in color.
05 - Return the beef to the skillet. Pour in the prepared sauce and stir-fry for 2-3 minutes, tossing constantly until everything is evenly coated and heated through.
06 - Divide the cooked brown rice among 4 bowls. Top each with an equal portion of the beef and pepper mixture.
07 - Sprinkle with sliced spring onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce balances sweet and savory perfectly, coating everything without feeling heavy
- Prep is forgiving since the vegetables just need quick slicing, no precision required
02 -
- Crowding the pan when searing beef will steam it instead of browning, so work in batches if needed
- The sauce will continue to thicken off the heat, so do not overcook it or it will become sticky
03 -
- Freeze the beef for 20 minutes before slicing to get thin, even strips
- Taste the sauce before adding it and adjust the honey if you prefer it sweeter