Beef and Pepper Rice Bowl (Print Version)
# Ingredients:
→ Rice Base
01 -
2 cups cooked white or brown rice
→ Main Ingredients
02 -
1 pound beef (sirloin, flank steak, or ground beef)
03 -
2 bell peppers (any color), thinly sliced
04 -
1 small onion, thinly sliced
05 -
2 tablespoons vegetable oil
06 -
2 garlic cloves, minced
07 -
1 tablespoon ginger, minced (optional)
→ Sauce
08 -
1/4 cup soy sauce (low sodium if preferred)
09 -
1 tablespoon oyster sauce
10 -
1 tablespoon hoisin sauce
11 -
1 tablespoon sesame oil
12 -
1 teaspoon sugar or honey
13 -
1/4 teaspoon red pepper flakes (optional)
14 -
1/2 cup beef or chicken broth
→ Garnish
15 -
Sesame seeds
16 -
Green onions, sliced
# Instructions:
01 -
If using steak, slice it thinly against the grain. For ground beef, no prep is needed.
02 -
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, red pepper flakes (if using), and broth. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned (about 3-4 minutes for steak slices, 5-6 minutes for ground beef). Remove and set aside.
04 -
In the same skillet, heat the remaining tablespoon of oil. Add garlic, ginger (if using), onions, and bell peppers. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
05 -
Return the beef to the skillet and pour the sauce over. Stir well to coat everything in the sauce. Let simmer for 2-3 minutes until the sauce slightly thickens.
06 -
Divide the cooked rice into bowls. Top with the beef and pepper mixture. Garnish with sesame seeds and green onions.
# Notes:
01 -
You can swap beef with chicken, shrimp, or tofu
02 -
Add broccoli, snap peas, or mushrooms for extra vegetables
03 -
For thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and add while simmering