Description
How to make tender beef and pepper rice bowl with savory soy glaze and crispy vegetables that delivers comfort in every satisfying bite.
Ingredients
Scale
Base Ingredients
- 1½ cups jasmine rice
- 1 lb beef sirloin, sliced thin against the grain
- 2 large bell peppers, red and yellow, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
Sauce & Seasonings
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp brown sugar
- ½ tsp black pepper
- ¼ tsp red pepper flakes
Cooking & Garnish
- 3 tbsp vegetable oil, divided
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1 lime, cut into wedges
Instructions
- Cook Rice: Rinse jasmine rice until water runs clear, then cook according to package directions. Fluff with fork when done and keep warm while preparing the beef and peppers.
- Marinate Beef: Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let sit for 10 minutes while you prep vegetables and make sauce.
- Make Sauce: Whisk together oyster sauce, brown sugar, black pepper, and red pepper flakes in a small bowl. Set aside – this will be added at the very end for glossy coating.
- Sear Beef: Heat 2 tablespoons oil in large skillet over high heat. Add marinated beef in single layer and cook 2-3 minutes without stirring until golden brown underneath.
- Cook Vegetables: Remove beef to plate, add remaining oil to pan. Stir-fry peppers and onions for 3-4 minutes until crispy-tender. Add garlic and cook 30 seconds until fragrant.
- Combine Everything: Return beef to pan with vegetables, pour sauce over everything. Toss for 1-2 minutes until sauce thickens and coats everything with glossy finish.
- Serve Bowls: Divide warm rice among bowls, top with beef and pepper mixture. Garnish with green onions, sesame seeds, and lime wedges for fresh finishing touch.
Notes
- Slice beef against the grain for maximum tenderness.
- Store leftovers in airtight containers for up to 3 days in refrigerator.
- Substitute chicken or pork if beef isn’t available – adjust cooking time accordingly.
- Add vegetables like snap peas or mushrooms for extra nutrition.
- Serve immediately for best texture and temperature contrast.
Allergy Information: Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g