Savory Beef and Bell Pepper Rice Bowls with Garlic Soy Sauce

These savory beef and bell pepper rice bowls are a fast, flavorful meal I can throw together any night of the week. Tender strips of beef are stir-fried with colorful peppers and tossed in a rich garlic soy sauce, then served over fluffy rice for a complete and satisfying dish.

Why I Love This Recipe

I love how quick and versatile this recipe is. It’s one of my go-tos when I want something hearty and delicious without spending hours in the kitchen. The beef is juicy and flavorful, the peppers bring sweetness and crunch, and the garlic soy sauce ties everything together perfectly. Plus, I can customize it with whatever veggies I have on hand, and it always turns out great.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (flank steak, sirloin, or ribeye)

• Bell peppers (red, yellow, or green), sliced

• Cooked white or brown rice

• Garlic, minced

• Soy sauce

• Sesame oil

• Cornstarch (for coating the beef)

• Vegetable oil

• Brown sugar or honey (for a touch of sweetness)

• Rice vinegar or lime juice (for balance)

• Green onions or sesame seeds (optional, for garnish)

directions

1. I start by tossing the sliced beef with cornstarch, a little soy sauce, and a dash of sesame oil, then set it aside to marinate briefly.

2. I heat vegetable oil in a hot skillet or wok, then sear the beef in batches until browned and just cooked through. I remove it and set it aside.

3. In the same pan, I sauté garlic until fragrant, then add the sliced bell peppers. I stir-fry until they’re tender-crisp.

4. I return the beef to the pan and pour in a sauce made of soy sauce, brown sugar, and a splash of rice vinegar. I stir everything together until the sauce thickens and coats the beef and peppers.

5. I serve it hot over a bed of steamed rice and top it with sliced green onions or sesame seeds if I have them on hand.

Servings and timing

This recipe serves 4 and comes together in about 30 minutes, making it perfect for busy weeknights.

Variations

When I want to change it up, I swap the beef for chicken or tofu. I’ve also added mushrooms, snow peas, or broccoli for extra veggies. For a spicy kick, I stir in a bit of sriracha or chili garlic sauce. Sometimes I use cauliflower rice to keep it low-carb, and it still tastes amazing.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to keep it moist. It also reheats well in the microwave, but I stir halfway through to make sure everything heats evenly.

FAQs

What’s the best cut of beef for this dish?

I like using flank steak, sirloin, or ribeye because they’re tender and cook quickly. I slice them thin against the grain for the best texture.

Can I make this ahead of time?

Yes, I often prep the sauce and slice the beef and peppers the day before. When it’s time to cook, it comes together in minutes.

Is this recipe gluten-free?

It can be! I just use gluten-free soy sauce or tamari and double-check all other ingredient labels to keep it safe.

How do I avoid overcooking the beef?

I cook it quickly in a very hot pan and don’t overcrowd the skillet. If needed, I sear it in batches to get that nice brown crust without steaming.

Can I use frozen bell peppers?

Yes, I’ve used frozen peppers before. I let them thaw and drain first so they don’t add too much liquid to the stir-fry.

Conclusion

This beef and pepper rice bowl is everything I want in a quick meal—bold flavor, great texture, and total comfort in a bowl. It’s endlessly customizable, simple to prepare, and always hits the spot when I need something fast and satisfying. Whether I’m cooking for the family or just myself, this one’s always a winner.

Savory Beef and Bell Pepper Rice Bowls with Garlic Soy Sauce

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry / Stovetop
• Cuisine: Asian-Inspired / American
• Diet: Gluten Free

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Description

Savory Beef and Bell Pepper Rice Bowls are a quick and satisfying stir-fry meal featuring tender beef strips, crisp bell peppers, and a bold garlic soy sauce. Served over fluffy rice, this easy 30-minute recipe is perfect for busy weeknights and packed with customizable flavor.

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Ingredients

• 1 lb thinly sliced beef (flank steak, sirloin, or ribeye)
• 2 bell peppers (red, yellow, or green), sliced
• 3 cups cooked white or brown rice
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch (for beef)
• 2 tablespoons vegetable oil (for cooking)
• 1 tablespoon brown sugar or honey
• 1 tablespoon rice vinegar or lime juice
• Optional toppings: sliced green onions, sesame seeds

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Instructions

1. Marinate the Beef:
   In a bowl, toss sliced beef with cornstarch, 1 tablespoon soy sauce, and sesame oil. Let marinate for 10–15 minutes.

2. Sear the Beef:
   Heat vegetable oil in a large skillet or wok over high heat. Sear beef in batches until browned and just cooked through. Remove and set aside.

3. Cook the Peppers:
   In the same skillet, add more oil if needed. Sauté garlic until fragrant (about 30 seconds), then add bell peppers. Stir-fry until tender-crisp, 3–4 minutes.

4. Make the Sauce & Combine:
   Return beef to the skillet. Stir in soy sauce, brown sugar, and rice vinegar. Cook for 1–2 minutes until the sauce thickens and coats everything evenly.

5. Serve:
   Spoon beef and peppers over steamed rice. Garnish with green onions or sesame seeds if desired. Serve hot.

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Notes

• Low-Carb Option: Substitute rice with cauliflower rice.
• Spicy Kick: Add sriracha or chili garlic sauce to the stir-fry.
• Veggie Boost: Add mushrooms, broccoli, or snap peas.
• Beef Tip: Slice thinly against the grain for tenderness.