Homemade Beef and Bell Pepper Gravy Over Rice
By Jason Griffith
Introduction
There is something inherently comforting about a warm bowl of savory gravy served over a bed of fluffy white rice. Growing up, these “one-pan wonders” were the backbone of our weeknight routine. My Homemade Beef and Bell Pepper Gravy Over Rice is a modern take on a classic comfort dish, blending the sweetness of colorful bell peppers with the deep, umami richness of seared beef.
Unlike heavy, flour-laden stews, this recipe focuses on a vibrant, savory sauce that highlights the natural crunch of the peppers and the tenderness of the steak. It is the kind of meal that fills the house with an incredible aroma and brings everyone to the table without a second call. Whether you are a seasoned home cook or just looking for a reliable dinner fix, this recipe is designed to be approachable, fast, and incredibly satisfying.
Why I Love This Recipe
I am a huge advocate for “bridge recipes”—dishes that feel like a fancy weekend meal but only take 30 minutes to prepare. Here is why this beef and pepper gravy has a permanent spot in my rotation:
- Nutrient-Dense and Colorful: By using red, green, and yellow peppers, you get a boost of Vitamin C and antioxidants in every bite.
- Budget-Friendly: You don’t need expensive ribeye for this. A simple flank steak or top sirloin works beautifully when sliced thin.
- Meal Prep King: This dish actually tastes better the next day as the beef continues to soak up the paprika and soy-infused gravy.
- Versatility: While it’s perfect over rice, the base is so flavorful it can stand up to almost any grain.
If you enjoy the hearty, family-style vibe of this dish, you should also check out my Mexican Chicken and Rice Casserole, which is another one-pan dinner that never fails to please a crowd.
Ingredients
- Beef: 1 pound of beef steak (sirloin, flank, or round), sliced into thin strips against the grain.
- Rice: 1 ½ cups white rice (Long-grain or Jasmine works best).
- Bell Peppers: 1 green, 1 red, and ½ yellow bell pepper, chopped into bite-sized pieces.
- Aromatics: 1 small onion (sliced) and 2 cloves of garlic (minced).
- Oil: 2 Tablespoons vegetable oil (or any high-smoke point oil).
- Liquid Base: 1 ½ cups water or beef broth (broth adds a deeper flavor).
- The Sauce Makers: 1 Tablespoon soy sauce and 1 Tablespoon tomato paste (or ketchup for a touch of sweetness).
- Seasoning: 1 teaspoon paprika, plus salt and black pepper to taste.
Swaps and Notes
- The Meat: If you want a leaner option, ground turkey can be substituted, though the texture will change from a steak-style gravy to a more rustic meat sauce.
- The Veggies: If you don’t have three colors of peppers, all green or all red is perfectly fine. Feel free to add mushrooms for extra earthiness.
- Low Carb Option: If you are watching your carb intake, try serving this savory gravy over cauliflower rice or even a 3-Ingredient Egg Wrap sliced into “noodles.”
List of Steps
- Prepare the Rice: Rinse the rice under cold water until it runs clear. Cook it in salted water according to the package instructions. Once done, fluff with a fork and set aside.
- Sear the Beef: Heat the oil in a large skillet over medium-high heat. Add your beef strips, seasoning generously with salt and pepper. Brown them quickly on all sides (about 3–4 minutes). Remove the beef from the pan and set it aside on a plate to keep it juicy.
- Sauté the Aromatics: In the same pan (don’t wash out those flavorful beef bits!), add the sliced onion. Cook until soft and translucent. Add the minced garlic and cook for just 30 seconds until fragrant.
- Softened Peppers: Add all the chopped bell peppers to the skillet. Cook for 2–3 minutes. You want them to be slightly softened but still retain a bit of their “snap.”
- Build the Gravy: Stir in the tomato paste, soy sauce, and paprika. Slowly pour in the water or beef broth. Stir well, scraping the bottom of the pan to release the “fond” (the browned bits).
- Simmer and Thicken: Return the beef and any juices from the plate back into the pan. Lower the heat and let it simmer for 8–10 minutes. The sauce will reduce and thicken into a silky gravy.
- Serve: Spoon generous portions of the beef and pepper gravy over the warm rice.
Tips for Success
- Slicing the Beef: Always slice your steak against the grain. This breaks up the tough muscle fibers and ensures every piece of beef is melt-in-your-mouth tender.
- High Heat is Key: When browning the beef, make sure the pan is hot. You want a sear, not a steam. This creates the “browned” flavor essential for a good gravy.
- Don’t Overcook the Peppers: If you like a little crunch, add the peppers toward the end of the sautéing process.
Serving Suggestions and Pairings
This dish is a complete meal on its own, but it pairs beautifully with a simple side of steamed broccoli or a crisp garden salad. If you are looking for more “saucy” inspiration, you might enjoy my Classic Spaghetti with Homemade Sauce.
For an appetizer, start the meal with something fun like Sheet Pan Quesadillas, which share many of the same bell pepper flavors.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 28g
- Carbohydrates: 54g
- Fat: 12g
- Fiber: 3g
- Sodium: 650mg
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days. The rice may absorb some of the gravy, so you might need a splash of water when reheating.
- Freezer: The beef and gravy freeze well for up to 2 months. I recommend freezing the rice separately for the best texture.
- Reheating: Microwave in 30-second intervals or reheat on the stovetop over low heat until steaming.
More Recipes You Will Love
If you enjoyed this savory dinner, give these a try:
- Mexican Chicken and Rice Casserole
- Classic Spaghetti Recipe
- For dessert, treat yourself to these Hot Chocolate Cookie Cups.
Final Thoughts
This Homemade Beef and Bell Pepper Gravy is a testament to how simple ingredients can create something truly extraordinary. It’s hearty, healthy, and a total crowd-pleaser.
Did you make this recipe? I’d love to hear your feedback! Leave a comment below or tag us on social media. Be sure to follow ChefManiac for more easy, delicious recipes from my kitchen to yours!
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