One of the reasons I love this Pepper Steak Rice Bowl is because it’s the perfect balance of hearty, savory, and satisfying. The tender strips of steak combined with colorful, crisp bell peppers and a rich, flavorful sauce create a comforting dish that feels like a warm hug in a bowl.
It’s incredibly versatile, making it suitable for a quick weeknight dinner or a more elevated meal to impress family and friends. Plus, it’s a great way to use simple pantry ingredients and turn them into something spectacular.
Variations:
This recipe also offers endless opportunities for variation. You can switch out the protein with chicken, shrimp, or even tofu for a vegetarian option. The bell peppers can be replaced or paired with other vegetables like broccoli, snap peas, or mushrooms to suit your personal preferences. It’s a flexible recipe that allows you to use what you have on hand while keeping things delicious and wholesome.
Ingredients needed:
• Steak: Sirloin or round steak works best for tenderness, but flank steak or even ground beef can be used.
• Bell Peppers: Red, green, or yellow bell peppers add sweetness and crunch to the dish.
• Onion: A yellow or white onion gives the dish a slightly sweet, caramelized flavor.
• Vegetable Broth: Forms the base of the savory sauce, though beef broth adds a richer taste.
• Tomato Paste: Adds depth and a subtle tanginess to the sauce.
• Soy Sauce: Enhances the umami flavor, balancing the sweetness from the peppers and onions.
• Cornstarch Slurry: Thickens the sauce to a velvety texture.
• Cooked Rice: A neutral base that soaks up all the flavors of the sauce.
Step-by-Step Instructions:
1. Prep the Ingredients: Slice the steak, peppers, and onions into thin strips for even cooking. Mix the cornstarch with broth to prepare the slurry.
2. Cook the Peppers: Heat oil in a skillet over medium-high heat and sauté the bell peppers for about 3 minutes until slightly softened. Remove and set aside.
3. Brown the Steak: In the same skillet, add the steak strips and cook until browned on all sides. Season with garlic powder, ginger powder, salt, and pepper.
4. Add the Onions: Toss in the sliced onions and cook until translucent and slightly caramelized.
5. Make the Sauce: Pour in vegetable broth, tomato paste, soy sauce, and optional beef bouillon. Stir in the cornstarch slurry and bring the mixture to a boil, stirring continuously until thickened.
6. Combine and Serve: Add the sautéed peppers back into the skillet, toss to coat, and serve over warm white rice.
Substitutes and Variations:
• Protein: Swap steak for chicken, shrimp, tofu, or even chickpeas for a vegetarian version.
• Vegetables: Use mushrooms, zucchini, or snap peas in place of or alongside the bell peppers.
• Sauce Alternatives: For a spicier kick, add sriracha or chili flakes. For a tangier flavor, a splash of balsamic vinegar or Worcestershire sauce works wonders.
• Grains: Replace rice with quinoa, mashed potatoes, or cauliflower rice for a lower-carb option.
Storage:
• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave, adding a splash of broth if needed to refresh the sauce.
• Freezing: The dish can be frozen for up to 3 months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. For best results, freeze the steak and peppers separately from the rice.
This Pepper Steak Rice Bowl is a comforting, easy-to-make dish with the flexibility to suit your taste and dietary needs. It’s a must-try recipe that will quickly become a staple in your home!
Pepper Steak Rice Bowl
Ingredients
- 2 tablespoons vegetable oil or substitute with olive or grape seed oil
- 2 bell peppers sliced into strips (a mix of red, orange, and yellow for sweetness, or green if preferred)
- 1 onion sliced into strips (white for a milder taste or yellow for a sharper flavor)
- 2 pounds sirloin or round steak cut into bite-sized pieces or thin strips
- Salt and freshly ground black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 32 ounces vegetable broth or beef broth for a richer taste
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce adjust to taste
- 1 teaspoon beef bouillon optional, for enhanced flavor
- 1 tablespoon sugar or honey adjust to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons vegetable broth to form a slurry
- 4 cups cooked white rice kept warm (can substitute with brown rice, quinoa, pasta, or mashed potatoes)
Instructions
Sauté the Bell Peppers:
- In a large skillet over medium-high heat, warm the vegetable oil.
- Add the bell pepper strips and sauté for about 3 minutes, stirring occasionally.
Prepare the Cornstarch Slurry:
- While the peppers are cooking, combine 2 tablespoons of cornstarch with 2 tablespoons of vegetable broth in a small bowl. Stir until smooth and set aside.
Add Onions and Steak:
- To the skillet, add the sliced onions and steak pieces.
- Season with salt, pepper, garlic powder, and ginger powder.
- Cook for 3-5 minutes, stirring occasionally, until the steak is browned on all sides and the onions become translucent and slightly caramelized.
Prepare the Sauce:
- Pour in the remaining vegetable broth, tomato paste, soy sauce, and beef bouillon (if using).
- Stir in the prepared cornstarch slurry and add sugar or honey to taste.
- Bring the mixture to a boil, stirring continuously until the sauce thickens to a gravy-like consistency.
- Once thickened, remove the skillet from heat.
Serve:
- Spoon the cooked white rice into bowls.
- Top with the pepper steak and gravy mixture.
- Serve hot and enjoy!
