This hearty Beef and Pepper Rice Bowl is a weeknight warrior. It’s the kind of meal that comes together fast but tastes like you put in the love, with tender beef and crisp-tender peppers in a savory, glossy sauce over a bed of fluffy rice.

This dish is a fundamental stir-fry that every home cook should master. The magic lies in the high-heat technique called wok hei, which sears the ingredients quickly to lock in moisture and create a subtle charred flavor. The cornstarch marinade creates a velvety coating on the beef, while the sauce balances umami from the oyster sauce with the bright acidity of the rice vinegar. For an authentic experience, I highly recommend using a good carbon steel wok; it makes all the difference in achieving that perfect sear.

Ingredients

• 400g beef sirloin or flank steak, cut into 1/4-inch strips
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 2 tbsp neutral oil (like avocado or vegetable), divided
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large green bell pepper, sliced into 1/2-inch strips
• 1 medium yellow onion, sliced into 1/4-inch wedges
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp oyster sauce
• 2 tbsp beef broth
• 1 tsp sugar
• 4 cups cooked steamed jasmine rice (from about 1.5 cups uncooked)
• 2 green onions, thinly sliced (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. In a medium bowl, combine the beef strips, soy sauce, cornstarch, rice vinegar, and sesame oil. Mix until the beef is evenly coated and set aside to marinate for 10 minutes.
2. While the beef marinates, cook the jasmine rice according to package directions and keep warm. Have all your vegetables prepped and within arm’s reach, as the stir-fry moves quickly.
3. Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over high heat until shimmering and nearly smoking. Add the marinated beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for 1-2 minutes until the exterior is browned but the interior is still slightly pink. Transfer the beef to a clean plate.
4. Add the remaining 1 tablespoon of oil to the wok. Immediately add the sliced bell peppers and onion. Stir-fry for 2-3 minutes until the vegetables begin to soften and develop light char marks but are still crisp-tender.
5. Push the vegetables to the side of the wok, creating a space in the center. Add the minced garlic and ginger to the center. Stir-fry for just 15-20 seconds until extremely fragrant, being careful not to burn.
6. Return the beef and any accumulated juices to the wok. Add the oyster sauce, beef broth, and sugar. Stir everything together and cook for 1 minute until the sauce is bubbling and slightly thickened.
7. To serve, divide the steamed rice among four bowls. Top generously with the beef and pepper stir-fry, ensuring each bowl gets plenty of sauce. Garnish with sliced green onions and toasted sesame seeds.