Beef And Veggie Rice Bowl

Name: Beef And Veggie Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound beef sirloin, thinly sliced; 2 cups cooked rice; 1 bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; Salt and pepper, to taste; Green onions, for garnish

Highlighted under: Family Comfort Plates

I'm excited to share my Beef And Veggie Rice Bowl recipe with you! This dish combines tender beef, fresh vegetables, and fluffy rice for a wholesome meal that’s perfect any day of the week. I love how the flavors meld together, with a savory sauce that ties everything beautifully. Plus, it’s customizable, allowing you to use whatever veggies you have on hand. Whether it's dinner for the family or a quick meal for one, this recipe always hits the spot and leaves me feeling satisfied.

Created by

Marianne Hughes

Last updated on 2026-02-08T08:17:36.036Z

I remember the first time I made this Beef And Veggie Rice Bowl; the aroma filled my kitchen and made my mouth water. The key is to sear the beef properly to develop those delicious flavors while still keeping it juicy. I experimented with different vegetables, and I’ve found that bell peppers and broccoli create a delightful crunch that complements the tenderness of the beef.

One tip I can offer is to let the rice rest for a few minutes before serving. This allows it to fluff up perfectly and absorb any residual flavors. Trust me, it’s worth the wait. Enjoy creating this colorful, hearty bowl that’s equally nutritious and satisfying!

Why You Will Love This Recipe
Hearty, protein-packed beef makes it filling
Versatile recipe that allows for a variety of veggies
Savory sauce adds a punch of flavor to each bite

Choosing the Right Beef

When selecting beef for your Rice Bowl, I recommend using sirloin because of its lean yet tender quality. This cut cooks quickly and takes on flavors beautifully, making it ideal for stir-frying. If you're looking to switch it up, flank steak or ribeye can also work, but be mindful that these cuts may require slightly longer cooking times due to their thickness. Always aim for slices that are uniform in thickness for even cooking.

Don't forget to slice the beef against the grain. This technique ensures that each bite is tender, preventing a chewy texture that can occur if the fibers remain intact. A sharp knife is essential for clean cuts, and if you're short on time, you can ask your butcher to slice it for you!

Perfecting Your Veggie Medley

One of the beauties of the Beef and Veggie Rice Bowl is its versatility. While I’ve suggested bell pepper, broccoli, and carrot, feel free to experiment with seasonal veggies. Snow peas, zucchini, or snap peas can add a nice crunch and brighten up the dish. If you opt for denser vegetables like cauliflower or Brussels sprouts, consider steaming them briefly before sautéing to ensure they soften without overcooking.

Remember to prep your vegetables all at once to streamline your cooking process. Cutting them into uniform pieces not only helps with cooking time but also ensures a consistent bite in every spoonful. If you prefer less heat, trying bell pepper’s sweeter varieties or leaving out spicy components can tailor the dish to your palate.

Ingredients

For the Beef and Rice Bowl

1 pound beef sirloin, thinly sliced
2 cups cooked rice
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper, to taste
Green onions, for garnish

Feel free to substitute your favorite vegetables!

Instructions

Marinate the Beef

In a bowl, combine the beef slices with soy sauce, oyster sauce, sesame oil, and minced garlic. Let it marinate for 15 minutes.

Cook the Rice

Prepare the rice according to package instructions and set aside when finished.

Sauté the Vegetables

In a large pan over medium heat, add a touch of oil and sauté the bell pepper, broccoli, and carrot until they are tender yet crisp, about 5 minutes.

Cook the Beef

Push the vegetables to the side of the pan and add the marinated beef. Sear the beef for about 3-4 minutes until it’s nicely browned and cooked through.

Combine the Ingredients

Mix the beef and vegetables together, and season with salt and pepper to taste.

Serve

In a bowl, layer the cooked rice and top with the beef and veggie mixture. Garnish with sliced green onions.

Enjoy your vibrant and delicious Beef And Veggie Rice Bowl!

Pro Tips

Experiment with different sauces to find your favorite flavor profile. Adding a sprinkle of sesame seeds before serving gives a delightful crunch!

Make-Ahead Tips

This Beef and Veggie Rice Bowl can easily become a make-ahead meal. You can marinate the beef a day in advance to deepen its flavors. Store the marinated beef in an airtight container in the refrigerator; it’ll be ready for a quick cook after a busy day. Additionally, pre-cooked rice can last in the refrigerator for up to four days, making meal prep a breeze.

If you have leftover Beef and Veggie Rice Bowl, consider storing it in individual portions for easy lunches. Just be sure to reheat it gently in a skillet over medium heat, adding a splash of water or broth to help bring back moisture and prevent drying out.

Storage and Reheating

After cooking, this dish can be stored in the fridge for up to four days. When storing, separate the rice from the beef and vegetables to keep each element at its best texture. Use airtight containers to prevent moisture loss and protect against bacterial growth. I recommend labeling containers with dates so you can track freshness easily.

For reheating, microwave the rice separately to avoid sogginess and ensure that the beef and veggies are heated through without overcooking. If using a skillet, add a little oil over medium heat and toss until heated thoroughly, which usually takes about 5-6 minutes. This method helps retain the vegetables' crispness while warming the beef perfectly.

Questions About Recipes

→ Can I use chicken instead of beef?

Absolutely! Chicken breast or thighs can be used as a great substitute.

→ What other vegetables can I include?

Feel free to add snap peas, zucchini, or mushrooms based on your preference.

→ Is this dish gluten-free?

You can make this dish gluten-free by using tamari instead of soy sauce.

→ How can I make this recipe spicier?

Add some crushed red pepper flakes or a drizzle of sriracha to the sauce for an extra kick.