Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 3 bell peppers (red, yellow, and green), sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste (optional, for heat)
- 3 cups cooked white or brown rice
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Salt and pepper, to taste
Instructions
- Marinate the Beef: In a medium bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Add the sliced beef, tossing to coat evenly. Let the beef marinate for at least 10 minutes while you prepare the other ingredients.
- Cook the Rice: If you haven’t already, cook the rice according to package instructions. Fluff with a fork and keep warm while you prepare the beef and peppers.
- Prepare the Sauce: In a small bowl, mix brown sugar, rice vinegar, minced garlic, minced ginger, and chili paste (if using). Stir well and set aside.
- Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers, and stir-fry for 3-4 minutes until the vegetables are tender-crisp. Season with a pinch of salt and pepper. Remove the vegetables from the skillet and set aside.
- Cook the Beef: In the same skillet, heat the remaining tablespoon of vegetable oil. Add the marinated beef in a single layer, cooking for 2-3 minutes per side until the beef is browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Combine Beef and Vegetables: Return the sautéed onions and bell peppers to the skillet with the beef. Pour the prepared sauce over the mixture, stirring to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Assemble the Rice Bowl: Divide the cooked rice between four bowls. Top each with a generous portion of the beef and pepper mixture. Garnish with chopped green onions and a sprinkle of sesame seeds.
- Serve and Enjoy: Serve the Beef and Pepper Rice Bowls immediately, with optional chili paste on the side for added heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 rice bowl
- Calories: 450
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g