Description
Hearty beef and pepper rice bowl brings Korean-inspired comfort to dinner tables. Savory meat, colorful peppers, and steamed rice create a satisfying meal that you’ll crave again and again.
Ingredients
Scale
- 1 lb (450 g) beef (sirloin, flank steak, or ground beef)
- 2 cups (400 g) cooked white or brown rice
- 2 bell peppers (any color), thinly sliced
- 1 small onion, thinly sliced
- 2 tbsps vegetable oil
- 2 garlic cloves, minced
- 1 tbsp ginger, minced (optional)
- ¼ cup (60 ml) soy sauce (low sodium if preferred)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- ½ cup (120 ml) beef or chicken broth
- 1 tsp sugar or honey
- ¼ tsp red pepper flakes (optional, for spice)
- Sesame seeds
- Sliced green onions
Instructions
- Meat Preparation: Slice steak against the grain into thin, uniform pieces or use ground beef directly. This ensures quick cooking and maximum tenderness.
- Flavor Infusion: Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, red pepper flakes, and broth to create a dynamic, umami-rich marinade. Allow flavors to meld while prepping other ingredients.
- Protein Searing: Heat a large skillet over medium-high heat with vegetable oil. Introduce beef and cook until achieving a golden-brown caramelized exterior, approximately 3-6 minutes depending on meat type. Remove and set aside.
- Vegetable Transformation: In the same skillet, sauté garlic, ginger, onions, and bell peppers until they develop a vibrant, crisp-tender texture, releasing their inherent sweetness and aromatic potential.
- Flavor Fusion: Reunite the seared beef with the vegetable medley. Pour the prepared sauce over the mixture, stirring gently to ensure comprehensive coating. Allow the sauce to reduce and intensify for 2-3 minutes, creating a glossy, cohesive dish.
- Plating Finale: Construct rice bowls by spreading a base of steamed rice, topping with the beef and pepper blend. Garnish with a sprinkle of sesame seeds and freshly chopped green onions to elevate both visual appeal and flavor complexity.
Notes
- Slice Smart: Cut beef against the grain for maximum tenderness, ensuring thin, uniform pieces that cook quickly and remain juicy.
- Sauce Strategy: Whisk sauce ingredients beforehand to allow flavors to meld and develop depth, creating a more complex taste profile.
- High Heat Technique: Use medium-high heat to achieve perfect caramelization on beef, developing a rich golden-brown exterior that locks in flavor.
- Veggie Timing: Sauté vegetables until crisp-tender to maintain their vibrant color and nutritional value, preventing overcooking and mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 420
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg