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.

Ingredients for Beef and Pepper Rice Bowl
Below is a complete, organized ingredient list for easy reference:

 

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.

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

2 tablespoons hoisin sauce

1 tablespoon brown sugar

1 tablespoon sesame oil

½ teaspoon black pepper

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:

Sliced green onions

A sprinkle of sesame seeds

Optional: Add a drizzle of sriracha or chili oil for a spicy kick.