Description
A quick, high-protein dinner featuring lean beef, colorful peppers, and fluffy rice tossed in a savory sauce. Ready in 30 minutes, this balanced bowl is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb lean ground beef or thinly sliced sirloin
- 1 tablespoon olive oil or avocado oil
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 2 cups cooked white or brown rice (about 1 cup uncooked)
- Salt, to taste
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, skip if avoiding shellfish)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon honey or maple syrup
- Pinch of red pepper flakes (optional)
- Chopped scallions (optional topping)
- Sesame seeds (optional topping)
- Fresh cilantro or parsley (optional topping)
- Sliced avocado (optional topping)
Instructions
- If you don’t have leftover rice, rinse 1 cup uncooked white or brown rice. Cook according to package instructions (15-20 minutes for white, 35-40 for brown). Fluff and set aside.
- Slice the peppers, onion, and mince the garlic and ginger. Keep slices even for consistent cooking.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey or maple syrup, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef or sliced beef; break up with a spoon and cook until browned and cooked through, about 4-5 minutes. Drain excess fat if needed. Season with salt and pepper.
- Add sliced onions, garlic, and ginger to the beef. Cook for 1 minute, until fragrant.
- Add all bell peppers. Stir-fry for 3-4 minutes, until peppers are just tender but still bright. For softer veggies, cook another 2 minutes.
- Pour sauce over beef and veggie mixture. Toss to coat evenly. Let sauce bubble for about 1 minute to thicken slightly. Taste and adjust seasoning as needed.
- Spoon 1/2 to 1 cup cooked rice into each bowl. Top with beef and pepper mixture. Garnish with optional toppings: scallions, sesame seeds, cilantro, or avocado.
- Serve immediately while hot. For meal prep, cool completely before storing in airtight containers.
Notes
Use lean ground beef (93% lean or higher) for less grease. Brown rice adds fiber; jasmine rice gives fragrance. For gluten-free, use tamari and skip oyster sauce. Cauliflower rice can be substituted for lower carbs. Prep veggies ahead for faster cooking. If beef looks dry, add a splash of water or extra soy sauce. For extra crunch, add snap peas at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 48
- Fiber: 5
- Protein: 30
Keywords: beef rice bowl, healthy dinner, high protein, quick meal, stir fry, peppers, meal prep, gluten-free option, easy weeknight dinner