Hey y'all! If you love saucy, peppery beef piled over fluffy rice with pops of sweet corn and melty butter, this Beef Pepper Rice Bowl is your new weeknight hero. It sizzles in the pan, smells incredible, and works for busy dinners, casual date nights, or meal prep lunch bowls. Let's get cooking!
Prep Time: 10 minutes | Cook Time: 15 minutes | Total: 25 minutes | Yield: 4 bowls
Why You'll Love This Beef Pepper Rice Bowl
- Fast and fuss-free: on the table in about 25 minutes.
- Big flavor: bold black pepper, savory sauce, buttery finish, and juicy beef.
- Flexible and friendly: swap cuts of beef, add veggies, or adjust heat.
- Budget smart: a little steak goes a long way when stretched with rice.
- Meal prep win: reheats beautifully for lunches all week.
Beef Pepper Rice Bowl Ingredients
For the rice
- 1 ½ cups uncooked jasmine rice (about 285 g)
- 2 ¼ cups water (540 ml)
- ½ teaspoon kosher salt
For the beef and marinade
- 1 lb thinly sliced beef sirloin or ribeye (450 g), across the grain
- 1 tablespoon low-sodium soy sauce (15 ml)
- 1 tablespoon oyster sauce (15 ml)
- 1 tablespoon mirin (15 ml)
- 2 teaspoon cornstarch (6 g)
- 1 teaspoon freshly cracked black pepper (2 g)
- ½ teaspoon kosher salt
- 3 cloves garlic, minced (9 g)
- 1 tablespoon neutral oil, such as canola or avocado (15 ml)
For the sauce and finish
- 2 tablespoon low-sodium soy sauce (30 ml)
- 1 tablespoon oyster sauce (15 ml)
- 1 tablespoon water (15 ml)
- 1 teaspoon sugar (4 g)
- ½ teaspoon sesame oil (optional)
- 1 cup corn kernels, thawed if frozen (150 g)
- 2 tablespoon unsalted butter, divided (28 g)
- 2 scallions, thinly sliced
- Extra freshly cracked black pepper, to taste
- Optional toppers: fried eggs, chili oil, toasted sesame seeds
How to Make a Beef Pepper Rice Bowl
Step 1: Prep the rice and sauce base
Rinse rice under cool water until it runs mostly clear, then combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes off heat. In a small bowl, stir together soy sauce, oyster sauce, water, sugar, and sesame oil for the finishing sauce; set aside.
Step 2: Slice and marinate the beef
For ultra-thin slices, chill beef in the freezer 15 minutes. Toss beef with soy sauce, oyster sauce, mirin, cornstarch, black pepper, salt, and garlic. Let marinate 10 minutes while the pan heats.
Step 3: Sear peppery beef
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, about 3 minutes (surface about 425°F if using an infrared thermometer). Add oil; swirl. Sear beef in a single layer 60–90 seconds per side until browned and just cooked through. Work in 2 batches if needed; do not overcrowd. Transfer to a plate.
Step 4: Steam-sizzle the beef pepper rice bowl in the pan
Add corn and 1 tablespoon butter to the hot skillet; cook 1–2 minutes until sizzling. Add the cooked rice and toss with corn to warm through, 1–2 minutes. Return beef and any juices to the pan, pour in the finishing sauce, and toss 30–60 seconds until glossy and steamy.
Step 5: Finish and serve
Cut the remaining 1 tablespoon butter over the top, shower with scallions, and add more cracked black pepper to taste. Serve immediately in warm bowls; add optional fried eggs or chili oil if you like heat.
Notes & Resources
- Fluff factor: rinsing rice removes surface starch for separate, fluffy grains. Great guide here: Serious Eats rice basics.
- Beef doneness: thin slices cook fast; sear hot and brief to keep them tender. Review safe temps: FoodSafety.gov chart.
- Make it table-sizzle: to mimic restaurant-style sizzle, serve the rice in preheated cast-iron mini skillets and stir at the table.
Tasty Variations
- Spicy gochujang bowl: stir 1–2 teaspoon gochujang into the finishing sauce and finish with chili oil.
- Garlic-mushroom: sauté 8 oz sliced mushrooms with the corn and add an extra clove of garlic.
- Ground beef version: use 1 lb 85% lean ground beef; brown 4–5 minutes, then proceed with the sauce and rice toss.
Required Equipment
- 12-inch cast-iron or heavy stainless skillet
- Medium saucepan or rice cooker
- Tongs or spatula and a wooden spoon
- Mixing bowls and measuring spoons
- Optional: infrared or instant-read thermometer
Storage for Beef Pepper Rice Bowl
- Fridge: cool completely, then store in airtight containers up to 4 days.
- Reheat: skillet over medium heat with a splash of water or broth, 4–5 minutes, or microwave 1 ½–2 minutes, stirring once.
- Freeze: up to 2 months; thaw overnight in the fridge before reheating. For best texture, add fresh scallions and a pat of butter after reheating.
Serving & Pairings
- Fresh sides: cucumber salad, steamed edamame, or quick slaw with rice vinegar.
- Sips: iced green tea, light lager, or sparkling water with lemon.
- Extras: a runny fried egg, pickled ginger, or a drizzle of sesame-chili crisp.
Pro Tips for a Stellar Beef Pepper Rice Bowl
- Heat is flavor: a properly preheated pan boosts browning and that irresistible sizzle; learn why high heat matters: stir-fry technique basics.
- Crack it fresh: use freshly cracked black pepper for a punchy, aromatic bite; whole peppercorns hold flavor better than pre-ground.
- Thin wins: slice beef 1–2 mm thin and across the grain for tenderness; a brief freezer chill makes this easier.
FAQ: Beef Pepper Rice Bowl
What cut of beef works best? Thinly sliced sirloin or ribeye is ideal for tenderness and fast searing, but flank or strip steak also work if sliced thin across the grain.
Can I use leftover rice? Absolutely. Day-old rice is great; break up clumps and splash in 1–2 tablespoon water as you reheat to steam it back to fluffy.
Is this dish spicy? The heat comes mostly from black pepper, which is aromatic more than fiery; add chili oil or a pinch of red pepper flakes if you want extra kick.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 cups cooked jasmine rice (hot, for serving)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoon water (slurry)
- 2 tablespoon vegetable oil (for frying)
- 2 green onions, sliced (garnish)
- 1 teaspoon toasted sesame seeds (optional garnish)
Instructions
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1Marinate the sliced beef: toss beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch slurry, and a pinch of pepper. Let rest for 5–10 minutes while you prepare vegetables and sauce.
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2Mix the sauce: in a small bowl combine remaining 2 tablespoon soy sauce, oyster sauce, brown sugar, minced garlic, and minced ginger. Set aside.
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3Stir-fry vegetables: heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add sliced red and green bell peppers and cook 2–3 minutes until crisp-tender. Remove peppers and set aside.
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4Cook the beef: add remaining 1 tablespoon vegetable oil to the hot pan. Add marinated beef in a single layer and sear 2–3 minutes, stirring, until browned but still tender.
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5Combine and finish: return peppers to the pan, pour in the prepared sauce, and stir to combine. Cook 1–2 minutes until sauce thickens slightly. Drizzle with remaining sesame oil, adjust seasoning, and remove from heat. Serve beef and peppers over hot jasmine rice and garnish with sliced green onions and sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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