Beef and Pepper Rice Bowl
Looking for a fast, flavorful, and satisfying dish that hits all the right notes? Our Beef and Pepper Rice Bowl is the perfect blend of savory ground beef, crisp-tender bell peppers, and fluffy rice, all seasoned with a bold, umami-packed sauce. It’s a perfect go-to weeknight dinner, a fantastic meal prep option, and a family favorite that never fails.
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Ingredients for Beef and Pepper Rice Bowl
Below is a complete, organized ingredient list for easy reference:
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| Ingredient | Quantity |
|---|---|
| White rice (uncooked) | 1 cup |
| Ground beef | 1 pound (450g) |
| Red bell pepper (sliced) | 1 |
| Green bell pepper (sliced) | 1 |
| Yellow onion (sliced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Soy sauce | ¼ cup |
| Hoisin sauce | 2 tablespoons |
| Brown sugar | 1 tablespoon |
| Sesame oil | 1 tablespoon |
| Ground black pepper | ½ teaspoon |
| Red pepper flakes (optional) | ¼ teaspoon |
| Olive oil | 1 tablespoon |
| Green onions (sliced, for garnish) | 2 stalks |
| Sesame seeds (optional garnish) | 1 teaspoon |
Step-by-Step Instructions for Making Beef and Pepper Rice Bowl
1. Cook the Rice
Start by cooking 1 cup of white rice according to package instructions. You can use a rice cooker, stovetop method, or even microwaveable rice for convenience. Once cooked, fluff it with a fork and set aside.
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2. Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook until softened, about 3-4 minutes. Toss in the minced garlic and stir until fragrant, about 30 seconds.
3. Brown the Ground Beef
Add the 1 pound of ground beef to the pan. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
4. Stir in the Sauce
In a small bowl, whisk together:
-
¼ cup soy sauce
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2 tablespoons hoisin sauce
-
1 tablespoon brown sugar
-
1 tablespoon sesame oil
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional)
Pour the sauce over the browned beef, stirring to coat evenly. Let it simmer for 2-3 minutes until the sauce slightly thickens and clings to the beef.
5. Cook the Bell Peppers
Add the sliced red and green bell peppers into the skillet. Stir-fry for about 4-5 minutes, until they’re tender-crisp but still vibrant. Don’t overcook — you want a slight crunch to contrast the beef and rice.
6. Assemble the Rice Bowl
Spoon a generous amount of fluffy white rice into serving bowls. Top with a hearty scoop of the beef and pepper mixture.
Garnish with:
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Sliced green onions
-
A sprinkle of sesame seeds
Optional: Add a drizzle of sriracha or chili oil for a spicy kick.
