Begin by gathering your ingredients for the Beef and Pepper Rice Bowl. Thinly slice 1 pound of beef sirloin or flank steak and pair it with sliced bell peppers in various colors for a vibrant dish.

In a medium saucepan, cook 2 cups of rice according to package instructions. For added depth of flavor, use broth instead of water to cook the rice.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the sliced onion and bell peppers, sautéing for 5-7 minutes until tender yet still vibrant.

Stir in the minced garlic and grated ginger with the sautéed vegetables, cooking for an additional 1-2 minutes until fragrant.

Push the vegetable mixture to the side of the skillet and add the thinly sliced beef, seasoning with salt and pepper. Cook for 3-5 minutes until the beef is browned.

Pour 3 tablespoons of soy sauce over the cooked beef and vegetables, gently tossing to coat everything evenly. Heat for an additional minute.

To serve, place a scoop of cooked rice on plates, top with the stir-fried beef and peppers, and garnish with sliced green onions and sesame seeds.