Beef And Pepper Rice Bowl
This Beef and Pepper Rice Bowl features lean ground beef and vibrant bell peppers enhanced with a sweet and tangy sauce, all served over fluffy Jasmine rice. It’s a delightful and harmonious one-dish dinner perfect for any night of the week.
Equipment
- 10 inch skillet
Ingredients
For the Beef and Peppers:
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced sweet yellow onion (You can substitute yellow onion)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger root
- 1 pound lean ground beef (90/10 or 80/20)
- ⅓ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 1-2 teaspoons sriracha sauce (adjust to desired spice level)
- ½ teaspoon kosher salt (optional)
- ½ teaspoon fresh cracked black pepper (optional)
For the Rice:
- 17.3 ounces Jasmine rice (1 pouch)
For Garnish:
- toasted sesame seeds
- thinly sliced green onions
Instructions
For Beef and Peppers:
- Heat a deep 10-inch skillet on medium-high and pour in the olive oil.
- Once the oil is hot, add the diced onion along with the green, red, and yellow bell peppers. Stir regularly to avoid burning the vegetables, and sauté for 5 to 7 minutes, or until they start softening.
- Introduce the minced garlic and freshly grated ginger to the skillet, stirring frequently to prevent the garlic from burning. Sauté for about another minute, until the garlic becomes fragrant.
- Add the ground beef to the skillet and continuously stir it to break it into small pieces, avoiding large chunks. Continue cooking for another 5 to 7 minutes or until the beef is fully cooked and no longer pink. Drain any excess grease.
- Reduce the heat to medium. Stir in the soy sauce, hoisin sauce, and sriracha sauce. Keep stirring for about 5 more minutes until the mixture thickens. Taste the beef and peppers; add kosher salt and cracked black pepper if desired. Remove from heat.
For the Rice:
- Prepare the Jasmine rice by following the instructions on the package.
- Serve the beef and peppers over the rice. Optionally, you can garnish with toasted sesame seeds and thinly sliced green onions. Enjoy immediately, or refrigerate leftovers for up to 3 days.