Beef and pepper rice bowls bring ground beef, colorful bell peppers, and fluffy rice together in a savory garlic sauce. Cooking the rice separately makes the texture predictable and lets you use leftovers when you have them. The peppers stay slightly crisp, while the sauce coats the beef without flooding the bowl.
Recipe at a Glance
- Yield: 4 servings
- Preparation: 15 minutes
- Cooking or chilling: 25 minutes
Ingredients
- 1 cup uncooked long-grain white rice
- 1 1/2 cups water, or the amount directed on your rice package
- 1 pound ground beef
- 3 bell peppers, mixed colors, seeded and diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/4 cup water for the sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil, optional
Ingredient Notes
Reduced-sodium soy sauce gives you more control over seasoning. If you need to avoid wheat, choose a suitable tamari and check the ketchup and other packaged ingredients; do not assume every brand is gluten-free.
How to Make Beef and Pepper Rice Bowl
1. Cook the rice
Rinse and drain the rice. Cook with the rice water according to the package directions. Rest covered for 5 minutes, then fluff with a fork. Keep warm while making the beef mixture.
2. Mix the sauce
Whisk the soy sauce, ketchup, sugar, vinegar, 1/4 cup water, and cornstarch in a small bowl until no starch lumps remain.
3. Brown the beef
Cook the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles. Drain excess fat. Cook ground beef to 160°F (71°C).
4. Cook the vegetables
Add the onion and bell peppers to the skillet. Cook for 5 to 7 minutes, stirring, until just tender. Stir in the garlic and cook for 30 seconds.
5. Thicken and combine
Stir the sauce again and pour it into the skillet. Simmer for 1 to 2 minutes until glossy and lightly thickened. Fold in the cooked rice, adding a splash of water if it seems dry. Stir in sesame oil if using.
6. Portion and serve
Divide among four bowls and serve hot. Taste before adding extra soy sauce; the sauce should season the rice without overpowering the peppers.
Tips for the Best Results
- Cut the peppers into similar pieces so they soften evenly.
- Stir the sauce just before adding it because cornstarch settles.
- If using cooked leftover rice, use about 3 cups and heat it thoroughly in the skillet.
Serving Suggestions
Serve the mixture in individual bowls. Sliced cucumber or a simple cabbage salad adds a cool contrast. If you enjoy heat, offer chili flakes or hot sauce at the table rather than making the entire skillet spicy.
Storage and Make-Ahead Notes
Refrigerate promptly within 2 hours in shallow containers and use within 3 to 4 days. Reheat only the portions needed until they reach 165°F, adding a little water. Freeze for up to 2 months for best quality.
Frequently Asked Questions
Can I use brown rice?
Yes. Cook it separately according to its own package, as it takes longer and needs a different water ratio.
Can I use sliced steak?
That needs a different cooking method. This recipe is designed for ground beef to match the supplied dish.