beef pepper steak with rice recipe

Written ByJenny Smyth Posted on
beef pepper steak with rice recipe
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The Best beef pepper steak with rice recipe

I’m so excited to share this beef pepper steak with rice recipe with you all. It’s a classic dish that never fails to impress, and it’s perfect for any occasion.

I first discovered this recipe when I was looking for something new to serve at our family gatherings. The combination of tender beef, flavorful peppers, and fluffy rice is just irresistible.

My kids love it when I make it for dinner, and my husband can’t get enough of the savory flavors. It’s also a great option for busy weeknights when we need a quick and easy meal that’s still satisfying.

The best part is that it’s incredibly easy to make and requires minimal ingredients, making it a great choice for any home cook. Plus, it’s packed with protein and fiber from the beef and rice, making it a nutritious meal option too.

I love how this recipe has become a staple in our household, and I’m sure you’ll love it just as much as we do once you give it a try.

Beef Pepper Steak with Rice

Beef Pepper Steak with Rice

4.8 from 614 votes

A savory stir-fry of tender beef strips and colorful bell peppers in a rich soy-based sauce, served over fluffy white rice. This quick and satisfying dish brings classic Chinese takeout flavors to your home kitchen.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef and Marinade

1 lb beef sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

For the Stir-Fry

2 tablespoons vegetable oil, divided
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow onion, sliced into thin wedges
3 cloves garlic, minced
1 tablespoon fresh ginger, minced

For the Sauce

1/2 cup beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

For Serving

3 cups cooked white rice (from 1 cup dry rice)
2 green onions, sliced (for garnish)

👨‍🍳Directions

1In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper.
2Toss well to coat evenly and let marinate at room temperature for 10 minutes while you prepare the vegetables.
3In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, oyster sauce, and brown sugar until the sugar dissolves.
4Set the sauce mixture aside near the stove.
5Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers.
6Add the marinated beef in a single layer and cook without stirring for 1 minute to sear, then stir-fry for 2 to 3 minutes until the beef is browned on all sides but still tender.
7Transfer the beef to a clean plate.
8Reduce the heat to medium-high and add the remaining 1 tablespoon of oil.
9Add the bell pepper strips and onion wedges, stir-frying for 3 to 4 minutes until the peppers are bright and slightly softened but still crisp.
10Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
11Return the cooked beef to the wok along with any accumulated juices.
12Pour the prepared sauce over the mixture, then add the cornstarch slurry while stirring continuously.
13Cook for 1 to 2 minutes until the sauce thickens and coats the beef and vegetables evenly, showing a glossy sheen.
14Serve immediately over steamed white rice, garnished with sliced green onions.
15For best results, enjoy while the beef is still hot and the peppers retain their crunch.

🔧Equipment

Large wok or skillet
Cutting board
Chef’s knife
Small bowl
Measuring spoons
Spatula
Rice cooker or pot

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 950mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a more tender beef, freeze the sirloin for 20 minutes before slicing to make thin strips easier. Substitute chicken or tofu for the beef if desired. Adjust the amount of black pepper to your preferred spice level.

Watch Video Of How Beef Pepper Steak with Rice Works

This beef pepper steak with rice recipe is always a good idea because it is quick, flavorful, and uses simple ingredients you probably already have in your pantry. I love that I can make a big batch and store leftovers in the fridge for up to three days.

To reheat, just warm it in a skillet over medium heat with a splash of water or broth to refresh the sauce. It also freezes well for up to a month if you want to prep ahead.

For serving, I like to top each bowl with a sprinkle of sesame seeds and sliced green onions for a fresh finish. Whether it is a busy Tuesday or a casual Sunday dinner with family, this dish never disappoints.

❓ Frequently Asked Questions About Beef Pepper Steak with Rice

1. What cut of beef should I use for this recipe?

For this recipe, you’ll want to use a cut of beef that’s tender and lean, such as sirloin or ribeye steaks. Avoid using too-thick cuts, as they may not cook evenly.

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