Description
A flavorful and hearty Beef and Pepper Rice Bowl featuring tender sirloin stir-fried with vibrant bell peppers and a savory soy-oyster sauce, served over fluffy white rice. This quick and easy dish combines bold tastes with a satisfying texture, perfect for a weeknight dinner.
Ingredients
Rice
- 1 cup white rice
- 2 cups water
Beef and Vegetable Stir-Fry
- 1 tablespoon vegetable oil
- 1 pound beef sirloin, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- Salt and pepper, to taste
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15 minutes until the rice is tender and the water is fully absorbed.
- Heat the Skillet and Add Oil: While the rice is cooking, heat a large skillet over medium-high heat. Add the vegetable oil and let it warm up to start cooking the beef properly.
- Cook the Beef: Add the thinly sliced beef sirloin to the hot skillet. Stir-fry for about 3-4 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set it aside temporarily.
- Sauté Aromatics: In the same skillet, add the minced garlic and fresh ginger. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Cook the Bell Peppers: Add the sliced red and green bell peppers to the skillet. Stir-fry for approximately 5 minutes until the peppers become tender but still retain a crisp texture.
- Combine Beef and Sauces: Return the cooked beef to the skillet with the peppers. Pour in the soy sauce and oyster sauce. Stir everything well to combine and coat the ingredients evenly.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the skillet, stirring constantly. Cook for an additional 1-2 minutes until the sauce thickens and becomes glossy.
- Season: Taste the mixture and season with salt and pepper as desired to enhance the flavors.
- Serve: Divide the cooked rice into individual serving bowls. Spoon the beef and pepper stir-fry over the rice evenly.
- Garnish and Enjoy: Sprinkle sesame seeds and sliced green onions on top for garnish and added flavor. Serve immediately for the best taste.
Notes
- Rinsing the rice helps achieve fluffier, less sticky grains.
- Be sure to cook the beef quickly over high heat to keep it tender.
- The cornstarch slurry helps create a thick and glossy sauce that clings well to the ingredients.
- Feel free to substitute beef sirloin with other cuts like flank steak or use chicken if preferred.
- Add a touch of chili flakes or Sriracha to spice up the dish.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
