Sizzling Beef with Peppers

This beef and pepper rice bowl transforms ordinary ingredients into a restaurant-worthy meal in just 20 minutes. The combination of tender beef strips, sweet corn, and colorful bell peppers creates a harmony of flavors that dance across your palate with each bite.

I discovered this recipe during a busy weeknight when I needed something quick yet satisfying. My family was so impressed they thought I had ordered takeout. Now it's our go to meal whenever we need comfort food without the wait.

Ingredients

• Ground black pepper adds a gentle heat that warms the dish without overwhelming it
• Thinly sliced beef provides quick cooking protein look for marbled cuts like ribeye for best flavor
• Bell peppers bring sweetness and vibrant color choose firm peppers with glossy skin
• Corn kernels add pops of sweetness that balance the savory elements
• Soy sauce creates the umami foundation choose low sodium if watching salt intake
• Honey contributes natural sweetness and helps create a light glaze on the beef
• Sesame oil delivers aromatic nuttiness just a small amount transforms the entire dish
• Day old rice works best as the dried grains separate better when stir fried

Step-by-Step Instructions

Prepare the sauce.

Combine soy sauce, oyster sauce, honey, sesame oil and black pepper in a small bowl until completely incorporated. This balanced sauce will coat every ingredient with the perfect amount of flavor, so don't rush this step.

Sauté the onions.

Heat your skillet until it's properly hot, then add oil and sliced onions. Cook them until they turn translucent and slightly golden around the edges, about 3 to 4 minutes. The onions form the aromatic base of our dish.

Sear the beef.

Add thinly sliced beef to the hot pan in a single layer. Cook quickly just until the color changes to maintain tenderness. Overcooking will make the beef tough. Remove and set aside to prevent this.

Cook the vegetables.

Add butter to the same pan then toss in corn and bell peppers. The corn will caramelize slightly while peppers should remain slightly crisp for textural contrast. This takes about 2 minutes.

Add garlic.

Stir in minced garlic and cook just until fragrant, about 30 seconds. Cooking garlic too long will make it bitter, so watch carefully.

Combine everything.

Return beef to the pan and pour the sauce over all ingredients. Toss everything together to ensure even coating. The sauce will thicken slightly as it heats through.

Fry the eggs.

If desired, create space in the pan to fry eggs until whites are set but yolks remain runny. The yolk creates a rich sauce when broken over the rice bowl.

Assemble and serve.

Scoop hot rice into bowls, top with the beef mixture, add a fried egg if using, and finish with green onions and sesame seeds for freshness and crunch.

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The bell peppers are truly the unsung heroes of this dish. When cooked briefly, they maintain their vibrant color and slight crunch while releasing their natural sweetness into the sauce. My daughter, who typically pushes vegetables aside, always asks for extra peppers in this dish which makes this recipe a true family treasure.

Meal Prep Magic

This beef and pepper rice bowl is ideal for meal preparation. Cook a double batch and portion into containers for quick lunches throughout the week. The flavors actually develop nicely after a day in the refrigerator. Store the rice and beef mixture separately and combine just before eating for best results. The prepared components will stay fresh for up to 3 days in the refrigerator.

Quick Substitutions

This recipe welcomes adaptations based on what you have available. Ground beef works well as an alternative to sliced beef, simply cook it thoroughly before adding the vegetables. For a vegetarian version, substitute the beef with firm tofu or double the vegetables and add mushrooms for meaty texture. If you prefer a lower carb option, serve over cauliflower rice or mixed greens instead of white rice.

Serving Suggestions

While delicious on its own, this beef and pepper rice bowl pairs wonderfully with simple sides. Try serving with kimchi for a tangy contrast, a simple cucumber salad dressed with rice vinegar, or miso soup for a complete Asian inspired meal. For entertaining, set up a DIY rice bowl bar with the beef mixture and various toppings like avocado slices, pickled vegetables, different sauces, and chili crisp for guests to customize their bowls.

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Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, you can substitute ribeye or sirloin with flank steak, skirt steak, or even ground beef. Adjust the cooking time to avoid overcooking.

→ What type of rice works best?

Day-old cooked white rice is ideal, as it holds its texture better during reheating. Jasmine or short-grain rice both work well.

→ Can I make this vegetarian?

Absolutely! Replace the beef with tofu or mushrooms, and use vegetarian oyster sauce or soy sauce for flavor.

→ How can I add extra heat?

You can add a pinch of red chili flakes, sriracha, or chopped fresh chilies to the sauce for a spicy kick.

→ Is there a substitute for oyster sauce?

If you don’t have oyster sauce, you can use a bit of hoisin sauce or simply increase the soy sauce and honey for a similar depth of flavor.

→ Can I prepare this in advance?

You can cook the beef and vegetable mixture in advance and reheat it when ready to serve. Cook the rice fresh or keep it ready to heat for serving.