Name: Sizzling Beef and Pepper Rice Bowl
Ingredients: 2 cups cooked white or brown rice – serves as the base of the dish; quinoa or cauliflower rice can be used for a low-carb option.; 1 lb beef sirloin or flank steak – provides the primary protein source; sliced thinly ensures tenderness and quick cooking.; 2 tbsp soy sauce – adds umami flavor to the beef marinade.; 1 tbsp cornstarch – helps in tenderizing the beef and thickening the sauce during cooking.; 1 tbsp vegetable oil (or sesame oil) – used for stir-frying, provides a rich flavor boost.; 1 red bell pepper – for sweetness and color; cut into thin slices.; 1 green bell pepper – adds a slight bitterness that balances the sweetness of the red bell pepper.; 1 small onion – brings depth of flavor when sautéed.; 2 cloves garlic, minced – a must for aromatic flavor.; 1 tsp grated fresh ginger – offers a warm and spicy note to the dish.; 3 tbsp soy sauce – additional flavor depth.; 2 tbsp oyster sauce – introduces a sweet and salty complexity.; 1 tbsp hoisin sauce – adds sweetness and richness.; 1 tbsp rice vinegar – provides acidity for balance.; 1 tsp honey or brown sugar – brings sweetness to the sauce.; 1/4 tsp crushed red pepper flakes (optional) – for a spicy kick.; 1/4 cup water or beef broth – helps to form the sauce consistency.; Chopped green onions – for freshness and a pop of color.; Sesame seeds – add crunch and visual appeal.; Sriracha or chili garlic sauce – to spice up your meal further.

Description

Savor the delicious blend of sizzling beef and peppers in this savory rice bowl—packed with flavor for a satisfying meal.

Ingredients

Scale

2 cups cooked white or brown rice – serves as the base of the dish; quinoa or cauliflower rice can be used for a low-carb option.
1 lb beef sirloin or flank steak – provides the primary protein source; sliced thinly ensures tenderness and quick cooking.
2 tbsp soy sauce – adds umami flavor to the beef marinade.
1 tbsp cornstarch – helps in tenderizing the beef and thickening the sauce during cooking.
1 tbsp vegetable oil (or sesame oil) – used for stir-frying, provides a rich flavor boost.
1 red bell pepper – for sweetness and color; cut into thin slices.
1 green bell pepper – adds a slight bitterness that balances the sweetness of the red bell pepper.
1 small onion – brings depth of flavor when sautéed.
2 cloves garlic, minced – a must for aromatic flavor.
1 tsp grated fresh ginger – offers a warm and spicy note to the dish.

For the sauce, gather the following ingredients:

3 tbsp soy sauce – additional flavor depth.
2 tbsp oyster sauce – introduces a sweet and salty complexity.
1 tbsp hoisin sauce – adds sweetness and richness.
1 tbsp rice vinegar – provides acidity for balance.
1 tsp honey or brown sugar – brings sweetness to the sauce.
1/4 tsp crushed red pepper flakes (optional) – for a spicy kick.
1/4 cup water or beef broth – helps to form the sauce consistency.

Lastly, consider these optional garnishes to enhance your dish:

Chopped green onions – for freshness and a pop of color.
Sesame seeds – add crunch and visual appeal.
Sriracha or chili garlic sauce – to spice up your meal further.

Instructions

Prepare the Beef: Take 1 lb of beef sirloin or flank steak, and slice it thinly against the grain. This technique is vital for tender meat. In a bowl, combine the sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch, and set it aside to marinate while you prepare the vegetables and sauce.
Make the Sauce: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp honey or brown sugar, 1/4 tsp crushed red pepper flakes (if using), and 1/4 cup of water or beef broth. Mix until well-combined and set aside.
Stir-Fry Veggies: Heat 1 tbsp of vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the sliced 1 red bell pepper, 1 green bell pepper, and 1 small sliced onion. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp. Add 2 minced cloves of garlic and 1 tsp grated fresh ginger, and stir for another 30 seconds until fragrant. Remove the vegetables from the skillet and set aside.
Cook Beef: In the same skillet, add the marinated beef (making sure to shake off excess cornstarch) and sear until browned, about 3-5 minutes. Ensure you do not overcrowd the skillet; cook in batches if necessary. Return the sautéed vegetables to the pan with the beef.
Combine with Sauce: Pour the prepared sauce over the beef and vegetables in the skillet. Stir to combine and let it cook for 2-3 minutes until the sauce slightly thickens. If it gets too thick, add a splash of water or broth to achieve the desired consistency.
Assemble Bowls: To serve, divide 2 cups of cooked white or brown rice among four bowls. Top each bowl with the sizzling beef mixture and garnish with chopped green onions, sesame seeds, or a drizzle of sriracha if you prefer some heat!