Ground Beef and Pepper Rice Bowls
A good beef and pepper rice bowl is all about balance—savory, slightly sweet, a little smoky, and packed with soft, sautéed peppers that bring freshness to every bite.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring spoons
- Small bowl
Ingredients
- 1 lb ground beef
- 2 cups cooked white rice jasmine or basmati
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 2 –3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp brown sugar
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chili flakes optional
- 2 tbsp cooking oil
- Salt to taste
- 2 tbsp water optional, to loosen sauce
- Green onions for garnish
Instructions
Step 1: Cook the Rice
- Start by preparing your rice so it’s ready when the beef and pepper mixture is done.
- Rinse the rice under cold water until the water runs mostly clear
- Cook according to package instructions (stovetop or rice cooker both work well)
- Once done, fluff gently with a fork and set aside
- Pro tip: Let the rice sit covered for a few minutes after cooking so it firms up slightly—this helps it hold up better under the saucy beef and peppers.
Step 2: Brown the Ground Beef
- This step builds the base flavor for the entire dish.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat
- Add the ground beef and break it apart with a spatula
- Cook until it starts to brown and no pink remains (about 6–8 minutes)
- Drain excess fat if needed, depending on how lean your beef is
- Pro tip: Let the beef sit for a minute or two before stirring occasionally—this helps it brown properly instead of steaming.
Step 3: Sauté the Vegetables
- Now it’s time to bring in color and freshness.
- Push the beef to one side of the pan or remove it temporarily
- Add the remaining oil, then toss in onions and sliced bell peppers
- Cook for 3–5 minutes until slightly tender but still a little crisp
- Stir in minced garlic and cook for another 30 seconds
- Pro tip: Don’t overcook the peppers—you want them soft but still slightly crunchy for the best texture contrast.
Step 4: Build the Sauce
- This is where everything comes together.
- In a small bowl, mix soy sauce, oyster sauce, ketchup, brown sugar, paprika, black pepper, and chili flakes
- Pour the sauce into the pan with the beef and peppers
- Stir well until everything is evenly coated
- Add 1–2 tablespoons of water if the sauce feels too thick
- Pro tip: Stir continuously for the first minute so the sauce coats everything evenly and doesn’t stick to the bottom of the pan.
Step 5: Combine and Simmer
- Let the flavors fully come together.
- Reduce heat to medium-low
- Let everything simmer for 3–4 minutes so the sauce thickens slightly
- Taste and adjust seasoning if needed (more soy sauce for saltiness, chili flakes for heat)
- Pro tip: A short simmer helps the sauce cling better to the beef and vegetables, giving you that rich, glossy finish.
Step 6: Assemble the Bowls
- Now for the best part—putting it all together.
- Spoon warm rice into serving bowls
- Top generously with the ground beef and pepper mixture
- Garnish with sliced green onions
- Pro tip: Add a drizzle of extra sauce from the pan over the rice—it takes this beef and pepper rice bowl to the next level of flavor.
Notes
Nutritional Value (Per Serving Approx.)
- Calories: 420–480 kcal
- Protein: 24–28g
- Carbohydrates: 35–40g
- Fat: 18–22g
- Saturated Fat: 6–8g
- Fiber: 3–5g
- Sugar: 5–7g
- Sodium: 700–900mg
- Iron: 15–20% DV
- Vitamin C: High