Description
A quick and flavorful Asian-inspired beef and pepper rice bowl featuring tender sliced flank steak stir-fried with colorful bell peppers, onions, and a savory soy-based sauce, served over steamed white rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Beef and Sauce
- 1 pound flank steak or sirloin, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Other
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside to prevent overcooking.
- Stir-Fry Vegetables: In the same skillet, add the sliced red and green bell peppers along with the sliced onion. Stir-fry for about 4-5 minutes until they become slightly tender but still crisp.
- Add Garlic: Add the minced garlic to the skillet with the vegetables and cook for another 30 seconds to release its fragrance, being careful not to burn it.
- Combine and Season: Return the cooked beef to the skillet. Stir in the soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper. Toss all ingredients together and cook for an additional 2 minutes, allowing the sauce to coat the beef and veggies thoroughly.
- Assemble Bowls: Divide the cooked white rice evenly into serving bowls. Spoon the beef and pepper mixture over the rice in each bowl.
- Garnish and Serve: Sprinkle the sliced green onions and sesame seeds over the top of each bowl for added flavor and texture. Serve warm.
Notes
- You can substitute brown rice or jasmine rice for a different flavor and texture.
- For extra heat, add red pepper flakes or a drizzle of sriracha sauce.
- Thinly slicing the beef against the grain helps keep it tender and easier to chew.
