1. Marinate the Beef
In a bowl, mix sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let sit 15 mins.
2. Make the Sauce
Whisk together soy sauce, hoisin, brown sugar, beef broth, sesame oil, and black pepper. Set aside.
3. Sear the Beef
Heat 1 tbsp oil in a wok or skillet over high heat.
Add beef in a single layer and sear 1-2 mins per side until browned. Remove and set aside.
4. Stir-Fry the Veggies
Add remaining 1 tbsp oil to the pan.
Sauté onion, bell peppers, garlic, and ginger for 2-3 mins until crisp-tender.
5. Combine & Thicken
Return beef to the pan. Pour in the sauce and bring to a simmer.
Add cornstarch slurry and stir until glossy and thickened (1-2 mins).
6. Serve Over Rice!
Spoon over steamed jasmine rice.
Garnish with green onions, sesame seeds, and chili flakes if desired.
Pro Tips for the Best Rice Bowl
🔹 Slice beef against the grain – Ensures tenderness.
🔹 High heat = better sear – Prevents steaming the beef.
🔹 Don’t skip the cornstarch slurry – Gives the sauce that perfect clingy texture.
🔹 Meal prep hack – Double the recipe and store for quick lunches!
Variations & Swaps
🌶 Spicy version – Add chili garlic sauce or Sichuan peppercorns.
🍄 More veggies – Toss in mushrooms, broccoli, or snap peas.
🍍 Hawaiian twist – Add pineapple chunks for sweetness.
🍗 Swap the protein – Try chicken, shrimp, or tofu.
FAQs
Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce and ensure hoisin & oyster sauces are GF.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days—reheat in a skillet for best texture.
Q: Why is my beef tough?
A: Overcooking or slicing with the grain can cause toughness. Velveting (with baking soda) helps!
Final Thoughts
This Beef and Pepper Rice Bowl is quick, flavorful, and foolproof—a guaranteed crowd-pleaser! With its tender beef, vibrant peppers, and glossy sauce, it’s a restaurant-quality meal you can easily master at home.