★ Why You'll Love this Recipe ★
This beef and pepper rice bowl is a hearty and balanced meal, that's delicious and easy. Perfect for busy weeknights. It's ready in less than 30 minutes!
Flavorful
Bite-sized pieces of steak are seared and then cooked in a thicken, gravy-like sauce flavored with beef stock, bell peppers, onion and tomato, seasoned with garlic, pepper and ginger for an Asian-style flavor.
A Complete Meal
Hearty beef and tasty peppers and onions in a thick and flavorful sauce — just serve over cooked white rice to create a complete meal.
Freezer-friendly
This dish is freezer-friendly so it's great for meal prepping or repurposing leftovers for lunch.
★ Ingredients You'll Need ★
There are no fancy ingredients here, just a collection of basic ingredients that work together to create amazing flavor and texture.
Here's everything you need:
For the beef and veggies:
- Cooking oil. Vegetable oil or you can use sesame oil for added flavor.
- Bell peppers. I like to use a mix of red and green bell peppers. Red peppers are a little sweeter which compliments the salt soy-based sauce.
- Onion. White or yellow onions both work well for this dish. White onions are a little more mild so if you want to tone things down, that's a better choice than yellow which tends to have more bite.
- Steak. Bite-sized pieces or thin strips of sirloin or round steak work well. See the Tips & FAQs section below for other beef cut options.
- Seasonings. Garlic and ginger — you can use powder or pastes. Feel free to adjust the quantity to your liking. Add salt and pepper to taste as well.
For the sauce:
- Broth. You can use beef or vegetable broth if you prefer. I like the richness of flavor that vegetable broth adds so sometimes I'll add a little of both.
- Beef bullion. This adds even more beefy flavor.
- Soy sauce. This helps bring out the natural beefy flavor of the steak.
- Tomato paste. This thickens and adds a layer of acidity and sweetness which creates a yummy sauce! For sweeter sauce, you can also use ketchup.
- Corn starch. This is used to create a slurry to thicken your sauce to a gravy-like consistency. This isn't required but does help your sauce cost the steak and veggies nicely.
- Honey or sugar. Feel free to add more or less to taste.
Serve with:
- Cooked white rice. Save time and buy pre-cooked, microwavable white rice or leftover Chinese food rice. Sometimes, I like to make a big batch of rice and freeze it in 1 or 2-cup portions in sandwich bags so I can easy just plop it into a bowl and heat it up to use it for recipes like this.
★ How to Make this Recipe ★
This recipe is made fresh, all in one large skillet, other than the rice which you can make in advance, or opt for pre-cooked rice that you can easily heat in the microwave to save time.
The full recipe can be found below but here are the basic steps:
- Sauté onion and bell peppers.
- Add beef and steak seasoning.
- Stir and sear.
- Whisk corn starch and broth to form the slurry.
- Add broth, slurry, tomato paste, beef bullion and soy sauce.
- Stir to form sauce.
- Serve pepper steak and gravy over cooked white or brown rice.
That's it! Pretty simple steps. Yet delicious results!
★ Tips & FAQs ★
Storing Leftovers & Meal Prep
Refrigerator
Store leftovers in an air-tight container in the fridge for up to 4 days.
Freezer
This dish can be prepared and fully cooked then cooled and portioned into airtight containers. Store in the freezer for up to 3 months. I recommend using glass containers with a lid for the ease of re-heating.
To reheat from frozen, remove lid and cover with a paper towel then heat for 2 minutes. Stir then heat for an additional 2-3 minute or until heated through.
★ More Recipes You'll Love ★
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Browse all my easy dinner recipes and be sure to Pin your favorites for later!
This easy beef and pepper rice bowl recipe was featured on South Your Mouth!
Pepper Steak Rice Bowl
Ingredients
- 2 tablespoon vegetable oil
- 1 green pepper cut into strips
- 1 red bell pepper
- 1 onion cut into strips
- 2 lbs round or sirloin steak cut into strips
- salt and pepper to taste
- 1 tablespoon ginger powder
- 1 tablespoon garlic powder
Sauce
- 32 oz beef broth
- 2 tablespoon tomato paste or ketchup
- 2 tablespoon soy sauce more or less to taste
- 1 teaspoon beef bullion optional for added flavor
- 1 tbsp honey or sugar more or less to taste
Corn Starch Slurry
- 2 tablespoon corn starch
- 2 tablespoon beef broth
Serve with
- 4 cup cooked white rice warm
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Instructions
- Cook peppers. Heat oil in a large skillet over medium/high heat. Add bell peppers and cook for 3 minutes, stirring occasionally.
- Make slurry. While peppers are cooking, create a corn starch slurry by combining corn starch and 2 tablespoon of broth in a small bowl, stirring together with a fork. Set aside.
- Cook onions and steak. Add onions to the skillet then add steak. Sprinkle steak with salt, pepper, garlic and ginger. Stir and cook for an additional 3-5 minutes or until steak is browned on all sides and onions are translucent and slightly caramelized.
- Make sauce. Add remaining broth, tomato paste, soy sauce, beef bouillon, honey, and slurry to the skillet. Bring to a boil. Stir until well-combined sauce forms then remove from heat.
- Serve. Spoon beef, peppers, onions and sauce hot, over bowls of warm cooked white rice.
Video
Notes
- If you prefer a thicker more gravy-like sauce, increase the amount of corn starch and vegetable broth you add. Just keep the ration 1:1, 1 part corn starch to 1 part broth.
- Be sure to choose a tender cut of steak to start with since this is a quick-cook recipe, it will not tenderize during the cooking process.
Equipment
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