Beef Pepper Rice Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (450 g) thinly sliced ribeye, sirloin, or shabu-shabu beef
02 -
2 cups cooked white rice, preferably day-old
03 -
1 cup sweet corn, canned or frozen and blanched
04 -
1 medium yellow onion, thinly sliced
05 -
2 bell peppers, sliced into thin strips (red, yellow, or green mix)
06 -
3 garlic cloves, minced
07 -
2 Tbsp soy sauce
08 -
1 Tbsp oyster sauce (optional for richer depth)
09 -
2 Tbsp honey or brown sugar
10 -
1 tsp sesame oil
11 -
1 tsp freshly ground black pepper, adjustable to taste
12 -
1–2 Tbsp unsalted butter (optional for added richness)
13 -
1 egg per serving, fried (optional)
14 -
Sliced green onions and toasted sesame seeds for garnish
# Instructions:
01 -
In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, and black pepper. Set aside.
02 -
Heat a large skillet over medium-high heat. Add a bit of oil and sauté the sliced onions until softened.
03 -
Add the beef to the pan, searing quickly until just browned. Remove the beef and set it aside.
04 -
In the same pan, melt butter (if using), then add corn and sliced bell peppers. Stir-fry until the peppers are slightly softened.
05 -
Stir in the minced garlic and cook for 30 seconds until fragrant. Return the beef to the pan and pour in the sauce mixture, stir well to coat everything evenly, and cook for another 1–2 minutes.
06 -
Push the mixture to the side of the skillet and fry eggs in the remaining space, or use a separate pan if preferred.
07 -
To serve, scoop hot rice into bowls, top with the beef and pepper mixture, a fried egg, and finish with green onions and sesame seeds.
# Notes:
01 -
Ensure the beef is thinly sliced for quick and even cooking.
02 -
Using day-old rice prevents the dish from becoming overly sticky.