Name: Beef and Pepper Rice Bowl Recipe
Ingredients: 1.5 lbs (680g) flank steak, sirloin, or ribeye, thinly sliced against the grain (about 1/8-inch thick); 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin (Japanese sweet cooking wine); 1 tablespoon toasted sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 1/2 teaspoon black pepper; 1/4 cup (60ml) low-sodium soy sauce; 2 tablespoons honey or brown sugar (adjust to taste); 1 tablespoon rice vinegar; 1 tablespoon mirin; 1 teaspoon toasted sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry); Optional: 1/2 teaspoon Sriracha or a pinch of red pepper flakes for heat; 2 tablespoons neutral cooking oil (like canola, vegetable, or avocado oil), divided; 1 large yellow onion, thinly sliced; 2 large bell peppers (a mix of colors like red, yellow, and green looks great), cored, seeded, and thinly sliced; 4 cups cooked rice (sushi rice, jasmine, or brown rice all work well); Optional Garnish: Toasted sesame seeds, sliced green onions, a pat of butter (for a richer, Pepper Lunch style experience)

Ingredients

Scale

For the Marinated Beef:

1.5 lbs (680g) flank steak, sirloin, or ribeye, thinly sliced against the grain (about 1/8-inch thick)

2 tablespoons low-sodium soy sauce

1 tablespoon mirin (Japanese sweet cooking wine)

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch

1/2 teaspoon black pepper

For the Savory Sauce:

1/4 cup (60ml) low-sodium soy sauce

2 tablespoons honey or brown sugar (adjust to taste)

1 tablespoon rice vinegar

1 tablespoon mirin

1 teaspoon toasted sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Optional: 1/2 teaspoon Sriracha or a pinch of red pepper flakes for heat

For the Stir-fry & Assembly:

2 tablespoons neutral cooking oil (like canola, vegetable, or avocado oil), divided

1 large yellow onion, thinly sliced

2 large bell peppers (a mix of colors like red, yellow, and green looks great), cored, seeded, and thinly sliced

4 cups cooked rice (sushi rice, jasmine, or brown rice all work well)

Optional Garnish: Toasted sesame seeds, sliced green onions, a pat of butter (for a richer, Pepper Lunch style experience)

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Instructions

Marinate the Beef: In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: soy sauce, mirin, sesame oil, grated ginger, minced garlic, cornstarch, and black pepper. Toss well to ensure every piece of beef is coated. Let it marinate for at least 20 minutes at room temperature, or up to 4 hours covered in the refrigerator. If marinating for longer, bring to room temperature for about 15-20 minutes before cooking. The cornstarch not only tenderizes the beef but also helps create a lovely crust and thickens the sauce later.

Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, honey/brown sugar, rice vinegar, mirin, and sesame oil. Set aside. Prepare the cornstarch slurry (cornstarch mixed with cold water) and keep it separate for now; you’ll add it later to thicken the sauce.

Cook the Rice: Prepare your rice according to package directions. Aim to have it ready around the same time your stir-fry is finishing. Keeping it warm is key.

Sauté the Aromatics and Vegetables: Heat 1 tablespoon of the neutral cooking oil in a large skillet, wok, or cast-iron pan over medium-high heat. Once the oil is shimmering, add the sliced onions. Sauté for 3-4 minutes until they begin to soften and become translucent.

Add the sliced bell peppers to the skillet. Continue to stir-fry for another 4-6 minutes. You want the peppers to be tender-crisp – still with a bit of a bite, not mushy. Once cooked to your liking, remove the onions and peppers from the skillet and set them aside on a plate.

Sear the Beef: Add the remaining 1 tablespoon of oil to the same skillet, still over medium-high heat. If the pan seems dry, add a touch more oil. Carefully add the marinated beef in a single layer, being cautious not to overcrowd the pan. You may need to do this in two batches to ensure proper searing rather than steaming. Let the beef cook undisturbed for 2-3 minutes per side, until nicely browned and cooked through. The thin slices cook quickly.

Combine and Sauce: Return the cooked onions and peppers to the skillet with the seared beef. Give everything a quick toss to combine.

Pour the prepared savory sauce mixture (without the cornstarch slurry yet) over the beef and vegetables. Bring it to a simmer, stirring gently to coat everything.

Thicken the Sauce: Give the cornstarch slurry a quick whisk and pour it into the simmering sauce. Stir continuously for about 30 seconds to 1 minute, until the sauce thickens to a glossy, coating consistency. If it gets too thick, you can add a tablespoon of water or broth to thin it out.

Serve Immediately: To assemble the Beef and Pepper Rice Bowls, divide the hot cooked rice among four bowls. Spoon a generous portion of the beef and pepper mixture, along with plenty of sauce, over the rice.

Garnish (Optional but Recommended): Sprinkle with toasted sesame seeds and freshly sliced green onions. For an authentic “Pepper Lunch” style experience, some enthusiasts like to add a small pat of unsalted butter on top of the hot beef right before serving, letting it melt into the dish for extra richness.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650