Pepper Steak Rice Bowl
This is a classic Beef Stir Fry with Peppers and Onions served over fluffy white rice. The dish features tender beef strips, red and green bell peppers, and sliced onions sautéed and simmered in a flavorful, savory sauce. It’s a colorful, hearty, and quick meal ideal for weeknight dinners.
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!