Sizzling Beef Rainbow Pepper Rice Bowls

Q: Can I make these beef and pepper rice bowls ahead of time?

Absolutely! The beef and pepper stir-fry can be made a day or two in advance and stored in the fridge. When you're ready to eat, simply reheat it in a pan or microwave. However, it is best to cook the rice fresh for the best texture, or you can take a page out of Nigella Lawson's book and use microwaveable rice.

Q: How do I make sure my beef is tender in these beef and pepper rice bowls?

The key to tender beef is thinly slicing it *against the grain* before cooking, like mentioned in the main body. Also, don't overcook the beef! Stir-fry it quickly over high heat until it's just cooked through. Marinating the beef beforehand with cornstarch also helps tenderize it - think of it as your secret weapon.

Q: Is there a vegetarian version of these beef and pepper rice bowls?

Definitely! You can easily swap the beef for firm or extra-firm tofu. Press the tofu to remove excess water, then cube it and pan-fry it until golden brown. Alternatively, tempeh or even a plant-based beef substitute would work a treat. Just be sure to adjust the cooking time as needed.

Q: Can I freeze the beef and pepper stir-fry for later?

Yes, the beef and pepper stir-fry freezes well, but the texture of the peppers might be slightly softer after thawing. Store it in an airtight container or freezer bag for up to 2-3 months. I'd recommend freezing it separately from the rice, though, as cooked rice can sometimes become a bit mushy after freezing. Thaw overnight in the refrigerator before reheating.

Beef and Pepper Rice Bowls Speedy Takeout Fakeaway

By Amara Vitalis September 25, 2025

Jump to Recipe

4.38 (8 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever get that hankering for a good Chinese takeaway? Honestly, sometimes, I just can’t be bothered to order. This beef and pepper rice bowls recipe is my quick fix.

It has that classic savoury flavour that's just chef's kiss .

Brief Overview

Inspired by classic Chinese pepper steak rice bowl , this dish is surprisingly simple. It's an asian rice bowl recipes winner.

You're looking at a 30-minute adventure from start to finish. This recipe makes four servings, perfect for a family dinner or some tasty rice bowl meal prep for the week.

Main Benefits

One of the best bits? It's packed with protein and veggies, so you can feel good about scoffing it. This is one of those easy weeknight dinners that everyone loves.

What makes this recipe special is how quickly you can whip it up without sacrificing flavour. Like a proper takeout fakeaway recipes .

**Why This Beef and Pepper Rice Bowl?**

Honestly, I've messed up a few beef stir fry recipe attempts in my time. Undercooked beef? Been there. Soggy peppers? Done that. But this recipe? It actually works.

It gives you that delicious Chinese beef and pepper recipe taste. It's properly straightforward. No fancy techniques, just simple cooking. Plus, using sirloin steak recipes means tender, juicy beef every time.

From My Kitchen to Yours: a Story

Sizzling Beef Rainbow Pepper Rice Bowls presentation

The other day, I was stuck. It was raining cats and dogs outside, you know? I had zero motivation to cook.

But then, I remembered this recipe. Within half an hour, I was sitting on the sofa with a steaming bowl of quick beef and pepper stir fry , feeling all cosy.

I thought, "Gosh, I need to share this."

Alright, let's get our aprons on! This beef and pepper rice bowls recipe is a winner. It is like a takeout fakeaway but healthier. Ready to dive into what you'll need?

Ingredients & Equipment

Main Ingredients

Beef Time:

You will need 1 lb (450g) sirloin steak. It should be thinly sliced against the grain.
Grab 1 tbsp (15ml) low sodium soy sauce.
Get 1 tbsp (15ml) cornstarch (or cornflour if you're posh).
Drizzle 1 tsp (5ml) sesame oil.
Sprinkle ½ tsp (2.5ml) ground ginger.
Add a pinch of black pepper.

Veggie Delight: Look for vibrant peppers. Good quality peppers are firm and shiny.

Two spoons (30ml) of vegetable oil (or canola oil if you have it).
1 large onion, thinly sliced.
1 red bell pepper, thinly sliced.
1 yellow bell pepper, thinly sliced.
1 green bell pepper, thinly sliced.
2 cloves garlic, minced.
A 1 inch (2.5cm) piece of ginger, grated.
1 red chilli, finely chopped (optional, for heat).

Sauce Magic:

Get ¼ cup (60ml) beef broth. Chicken broth works too.
Mix 2 tbsp (30ml) low sodium soy sauce.
Stir in 1 tbsp (15ml) oyster sauce (or hoisin sauce, if you're out).
Add 1 tbsp (15ml) brown sugar (or honey for a healthier twist).
Pour 1 tsp (5ml) rice vinegar.
Drizzle 1 tsp (5ml) sesame oil.
Thicken with 1 tsp (5ml) cornstarch (or cornflour).

Rice Bowl Assembly:

Cook 4 cups cooked white rice. Jasmine or Basmati are your best bet.
Sesame seeds, for garnish (optional).
Chopped green onions (scallions), for garnish (optional).

Seasoning Notes

Spice Rack Essentials: Ginger and garlic are crucial. They make this asian rice bowl recipes really shine.

Umami Boosters: Oyster sauce adds depth. Hoisin is a good sub.

Sweet and Sour: Brown sugar balances the soy. Rice vinegar gives a zing.

Equipment Needed

Okay, the kit you'll need is pretty basic.

A big wok or frying pan.
A chopping board.
A sharp knife.
A bowl for the sauce.
A rice cooker (or a saucepan).

This beef and pepper rice bowls recipe really is one of those easy weeknight dinners . It's on par with the best Chinese beef and pepper recipe!.

It's a fantastic beef stir fry recipe or pepper steak rice bowl if you are into something different! This quick beef and pepper stir fry is perfect for rice bowl meal prep , too.

Plus, these sirloin steak recipes are awesome for busy folks like us.

Alright, let's get cracking! Beef and pepper rice bowls , you say? Sounds like the perfect mid-week supper quick, easy, and packed with flavour.

Like a sophisticated takeaway, but you know exactly what's in it. My friends are always asking me for takeout fakeaway recipes , and this one is a winner.

Honestly, these beef and pepper rice bowls are a guaranteed crowd pleaser. This is perfect easy weeknight dinners !

The "Get-It-Done Quick" Cooking Method for Beef and Pepper Rice Bowls

This ain't your grandma's stew. We're going full-on 30 minute meals territory here. Quick beef and pepper stir fry that's ready faster than you can say "I'm starving."

Prep Steps: The Key to Speedy Success

Essential Mise en Place: Chop your peppers, onions, and garlic before you even think about turning on the hob. Trust me, it's a game changer.

Thinly slice that sirloin steak . Time Saving Organization Tips: Get your sauce ingredients measured out and ready to go. We're talking about efficiency here.

Marinate the beef in soy sauce, cornstarch, sesame oil, ginger, and pepper. Safety Reminders: Be careful when slicing the beef! A sharp knife is your friend, but only when used properly.

Be especially careful using the Wok !

step-by-step: From Zero to Dinner Hero

Marinate the beef for at least 10 minutes .
Whisk together your sauce in a small bowl. Easy peasy!
Heat 2 tbsp vegetable oil in a wok over high heat . Stir fry onion until softened, about 2- 3 minutes . Add garlic, ginger, and chilli for 1 minute .
Add the sliced peppers and stir fry for about 4- 5 minutes . They should be tender crisp.
Push veggies aside. Add beef and cook for 3- 4 minutes , until browned and cooked through.
Pour the sauce over everything and simmer. Stir until it thickens, about 1- 2 minutes .
Serve over rice. Garnish with sesame seeds and green onions.

Pro Tips: Level Up Your Stir Fry

Honestly, the trick for a really tender beef stir fry recipe is slicing that steak against the grain. Don't overcrowd the wok! Cook the beef in batches if you need to.

Looking for asian rice bowl recipes ? This is it. You can even prep these rice bowl meal prep the night before! Also, if you don't have oyster sauce, hoisin sauce works a treat.

And there you have it! Chinese beef and pepper recipe that's even better than your local takeaway. Enjoy!

Recipe Notes: Let's Get Real About This Beef and Pepper Rice Bowls recipe.

Honestly, this beef stir fry recipe is pretty foolproof. But here are a few extra tips to make it amazing .

This is a pepper steak rice bowl recipe you can use to enjoy for days!

Serving Suggestions: Level Up Your Bowl Game

Okay, presentation matters, right? For these beef and pepper rice bowls , I like to pile the rice high and then artfully arrange the beef and peppers on top.

A sprinkle of sesame seeds and some chopped green onions? Chef's kiss!

Wanna make it a proper meal? Think about adding a side of crunchy slaw or some quick pickled cucumbers. A cold beer or some iced green tea goes down a treat too.

Perfect for a relaxed, easy weeknight dinners .

Storage Tips: Making the Good Times Last

Right, so you've got leftovers? No worries! Pop the beef and pepper stir fry into an airtight container and it'll keep in the fridge for up to 3 days.

The rice is best stored separately, just FYI.

Freezing? It's doable. The beef and peppers freeze ok for about a month. Just be aware the texture might change a bit.

To reheat, microwave it until piping hot, or stir fry it in a pan. Sorted. This rice bowl meal prep is easy!

Variations: Swapping Things About

Fancy making it a bit different? Go for it! You could swap the sirloin for chicken or even tofu for a veggie version.

How about a Chinese beef and pepper recipe , but with noodles instead of rice? Now that's what I call a takeout fakeaway recipes !

Want to spice it up ? Add some chilli flakes to the sauce. For a bit of seasonal flair , use different coloured peppers depending on what's looking good in the shops.

Nutrition Basics: Fueling Up the Right Way

Alright, let's keep it simple. These beef and pepper rice bowls are a decent source of protein, thanks to the sirloin steak recipe .

You get a good dose of vitamins from the peppers too.

Just watch out for the sodium, depending on the soy sauce you use. It is easy to make these 30 minute meals !

All in all, these bowls are a pretty balanced meal, especially when you’re looking for asian rice bowl recipes , packed with flavor and goodness.

Enjoy your quick beef and pepper stir fry ! You've got this!

Easy Weeknight Beef And Pepper Rice Bowls Your Secret Weapon

Frequently Asked Questions

Can I make these beef and pepper rice bowls ahead of time?

Absolutely! The beef and pepper stir fry can be made a day or two in advance and stored in the fridge. When you're ready to eat, simply reheat it in a pan or microwave. However, it is best to cook the rice fresh for the best texture, or you can take a page out of Nigella Lawson's book and use microwaveable rice.

I'm not a fan of bell peppers. What else can I use in my beef and pepper rice bowls?

No worries, mate! You can easily swap the bell peppers for other veggies like broccoli florets, snap peas, mushrooms, or even sliced carrots. Just adjust the cooking time accordingly, ensuring everything is tender crisp. You could even try adding some water chestnuts for a bit of crunch.

How do I make sure my beef is tender in these beef and pepper rice bowls?

The key to tender beef is thinly slicing it against the grain before cooking, like mentioned in the main body. Also, don't overcook the beef! Stir fry it quickly over high heat until it's just cooked through. Marinating the beef beforehand with cornstarch also helps tenderize it - think of it as your secret weapon.

Is there a vegetarian version of these beef and pepper rice bowls?

Definitely! You can easily swap the beef for firm or extra firm tofu. Press the tofu to remove excess water, then cube it and pan-fry it until golden brown. Alternatively, tempeh or even a plant based beef substitute would work a treat. Just be sure to adjust the cooking time as needed.

How long will the leftovers of these beef and pepper rice bowls last in the fridge?

Leftovers, assuming you have any (they're usually gone pretty quickly in my house!) will keep in the fridge for up to 3-4 days in an airtight container. Make sure to cool them down completely before refrigerating. Reheat thoroughly before serving, ensuring the beef reaches a safe internal temperature.

Can I freeze the beef and pepper stir fry for later?

Yes, the beef and pepper stir fry freezes well, but the texture of the peppers might be slightly softer after thawing. Store it in an airtight container or freezer bag for up to 2-3 months. I'd recommend freezing it separately from the rice, though, as cooked rice can sometimes become a bit mushy after freezing.

Thaw overnight in the refrigerator before reheating.

Sizzling Beef Rainbow Pepper Rice Bowls

Beef and Pepper Rice Bowls Speedy Takeout Fakeaway Recipe Card

0.0 / 5 (0 Review)

Preparation time:15 Mins

Cooking time:15 Mins

Servings:4

Instructions:

Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, ginger, and black pepper. Mix well and set aside for at least 10 minutes.
Prepare the Sauce: In a separate small bowl, whisk together the beef broth, soy sauce, oyster sauce (or hoisin), brown sugar (or honey), rice vinegar, sesame oil, and cornstarch. Set aside.
Stir Fry the Aromatics: Heat the vegetable oil in a wok or large skillet over high heat. Add the onion and stir fry until softened, about 2-3 minutes. Add the garlic, ginger, and red chilli (if using) and cook for another minute until fragrant.
Add the Peppers: Add the sliced bell peppers to the wok and stir fry until they are tender crisp, about 4-5 minutes.
Cook the Beef: Push the vegetables to the side of the wok. Add the marinated beef to the center and stir fry until browned and cooked through, about 3-4 minutes. Ensure no pink remains.
Combine Everything: Pour the prepared sauce over the beef and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
Assemble the Bowls: Divide the cooked rice among four bowls. Top with the beef and pepper stir fry.
Garnish and Serve: Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.