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- 1 lb beef sirloin, thinly sliced - 1 cup jasmine rice - 2 cups beef broth - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 inch fresh ginger, grated - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) These ingredients come together to create a tasty beef and pepper rice bowl. The beef provides rich flavor. The colorful peppers add crunch and sweetness. Jasmine rice serves as a perfect base. - Chopped cilantro - Sliced jalapeños - Lime wedges - Crushed red pepper flakes These garnishes can add freshness and spice. They let you customize each bowl to your taste. - Beef sirloin: Use flank steak or chicken for a lighter option. - Jasmine rice: Brown rice or basmati rice works well too. - Beef broth: Chicken or vegetable broth can be used. - Soy sauce: Tamari or coconut aminos are great gluten-free options. Feel free to swap ingredients based on what you have. This dish remains delicious with different flavors! {{ingredient_image_1}} Start by rinsing the jasmine rice. Place it in a strainer and run cold water over it. Keep rinsing until the water runs clear. This step helps remove excess starch. Next, in a medium saucepan, combine the rinsed rice and 2 cups of beef broth. Bring the mixture to a boil over high heat. Once boiling, cover the pot and lower the heat. Let it simmer for about 15 minutes. The rice should absorb all the liquid. After 15 minutes, turn off the heat and fluff the rice with a fork. Set it aside. While the rice cooks, prepare the beef. Use 1 pound of beef sirloin and slice it thinly. This helps it cook faster and evenly. Heat a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon of olive oil. Allow the oil to heat up. Then, add the sliced beef to the pan in a single layer. Lightly season it with salt and pepper. Let it cook for 3-4 minutes without stirring. This gives the beef a nice sear. After that, stir in 3 minced cloves of garlic and 1 inch of grated ginger. Sauté for another minute until you can smell the aroma. Now, add the sliced peppers to the skillet. Use 1 red, 1 yellow, and 1 green bell pepper, all sliced. Stir the peppers into the beef. Cook for 5-7 minutes, just until the peppers soften but remain crunchy. Next, drizzle 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the beef and peppers. Toss everything together well. Heat through for an additional 2 minutes. Finally, serve this beef and pepper mix over the fluffy jasmine rice. Enjoy the colorful and tasty meal! To get that perfect sear on your beef, start with a hot skillet. Use medium-high heat and add olive oil. Make sure the beef slices lay flat in a single layer. This way, they will cook evenly. Avoid stirring for the first few minutes. Let them sit to develop a nice crust. After about 3-4 minutes, flip them to sear the other side. This method locks in the juices and enhances flavor. Marinades can make your beef even tastier. I suggest a simple mix of soy sauce, sesame oil, and minced garlic. You can add grated ginger for extra zing. Let the beef soak in the marinade for at least 30 minutes. This step boosts flavor and tenderizes the meat. Just remember to pat the beef dry before cooking. A dry surface helps achieve a better sear. When cooking peppers, timing is key. Start with the red, yellow, and green bell peppers after the beef is nearly done. Cook them for about 5-7 minutes. This keeps them soft yet crunchy. If you like them softer, you can cook them a bit longer. Keep an eye on the color; bright peppers taste fresh and look beautiful in your bowl. Pro Tips Slice Against the Grain: This ensures your beef is tender and easy to chew, enhancing the overall texture of your dish. Prep Ingredients Ahead: Have all your ingredients sliced and measured before you start cooking. This makes the cooking process smoother and quicker. Control the Heat: Adjust the heat as necessary while cooking to prevent burning, especially when searing the beef and sautéing the garlic. Customize Your Veggies: Feel free to substitute or add other vegetables like broccoli or snap peas for added nutrition and color. {{image_2}} You can use many cuts of beef for this dish. Sirloin is great, but flank steak works well too. Flank steak has a nice beefy flavor. You can also try ribeye for a richer taste. Cut the beef thinly for the best results. This way, it cooks fast and stays tender. Want a meat-free option? Use tofu or tempeh instead. Firm tofu absorbs flavors well, making it a great choice. Cut it into cubes and sauté it just like you would the beef. Another option is using jackfruit. It has a unique texture and can soak up the flavors of the sauce. Add your favorite veggies to make it colorful and tasty. Do you like it hot? Add chili flakes or fresh chili to the mix. If you prefer a milder dish, skip the heat. You can also use sweet bell peppers for a different flavor. Want a smoky taste? Try adding smoked paprika. Adjust the spices to suit your taste buds and enjoy a customized meal! To keep your Beef and Pepper Rice Bowl fresh, place leftovers in an airtight container. Make sure to cool the dish before sealing it. This helps prevent sogginess. Store it in the fridge. It will last for 3 to 4 days. If you want to enjoy it later, freezing is a good option. When you're ready to eat, you can reheat the leftovers easily. Put the rice and beef mixture in a microwave-safe bowl. Cover the bowl with a damp paper towel. This keeps moisture in and prevents drying out. Heat on medium power for 2-3 minutes. Stir halfway through for even heating. If you prefer, you can also reheat on the stove. Just add a splash of beef broth to keep it moist. Heat over low until warm. If you have extra Beef and Pepper Rice Bowl, freezing it is simple. First, let the dish cool completely. Then, scoop the mixture into freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date. You can freeze it for up to 3 months. When you want to eat it, thaw the bowl in the fridge overnight. Reheat as described earlier, and enjoy! Yes, you can use brown rice. Brown rice adds a nuttier taste. It also has more fiber. Cooking time will be longer. Use about 40 minutes instead of 15. Add extra water as needed. You can serve many sides with this bowl. A fresh salad adds crunch. Steamed broccoli gives a nice color. You might like pickled vegetables for a tangy touch. A warm tortilla can be a tasty addition. To make it spicy, add chili flakes. You can also use fresh jalapeños or sriracha sauce. Mixing in a spicy sauce at the end gives heat. Adjust the spice to your taste. Enjoy your fiery creation! This blog post covered all the key steps to making a beef and pepper rice bowl. We discussed the best ingredients and helpful tips for cooking. You learned about substitutes, cooking times, and fun flavor variations. Finally, we shared smart storage and reheating tips. In summary, this dish is tasty and easy to make. You can customize it to your liking and keep it fresh for later. Enjoy your cooking journey!

Sizzling Beef & Colorful Pepper Rice Bowl

A delicious rice bowl featuring seared beef and colorful bell peppers, served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 lb beef sirloin, thinly sliced
  • 1 cup jasmine rice
  • 2 cups beef broth
  • 1 each red bell pepper, sliced
  • 1 each yellow bell pepper, sliced
  • 1 each green bell pepper, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • Salt and pepper to taste
  • 2 each green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions
 

  • Begin by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and beef broth. Bring to a boil, then cover and simmer on low heat for about 15 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  • While the rice is cooking, heat a large skillet or wok over medium-high heat. Add the olive oil and allow it to heat up.
  • Once hot, add the sliced beef to the pan in a single layer. Season it lightly with salt and pepper. Cook for about 3-4 minutes, without moving it, to achieve a nice sear.
  • Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.
  • Add the sliced peppers to the skillet, stirring to combine with the beef. Cook for an additional 5-7 minutes, allowing the peppers to soften slightly while still retaining some crunch.
  • Drizzle the soy sauce and sesame oil over the beef and peppers, tossing to combine everything well and heat through for another 2 minutes.
  • Serve the beef and pepper mixture over a bed of jasmine rice.
  • Garnish with chopped green onions and a sprinkle of sesame seeds for added texture and flavor.

Notes

For added flavor, marinate the beef in soy sauce and sesame oil for 30 minutes before cooking.
Keyword beef, bell peppers, jasmine rice, rice bowl