Description
A delicious stir-fry featuring ground beef and bell peppers, served over hot cooked rice.
Ingredients
Scale
- 1 lb lean ground beef
- 2 bell peppers (any color), thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 4 cups cooked white rice (hot)
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp water
- 1 tbsp cornstarch
- Sliced green onions
- Toasted sesame seeds
Instructions
- If you don’t have leftover rice, start cooking it according to package directions. It will be ready by the time the beef and peppers are done.
- In a small bowl or measuring cup, whisk together all the sauce ingredients (soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes, water, and cornstarch) until the sugar and cornstarch are fully dissolved. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes. If there’s excess fat, you can drain it.
- Push the beef to one side of the skillet. Add the sliced bell peppers and onion to the other side. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
- Add the minced garlic and grated ginger to the center of the skillet. Stir and cook for about 30 seconds until fragrant, then mix everything in the skillet together.
- Give the sauce a quick stir to recombine the cornstarch, then pour it over the beef and vegetable mixture in the skillet.
- Stir well to combine. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened and coats everything evenly.
- Divide the hot cooked rice among four bowls.
- Spoon the savory beef and pepper mixture generously over the rice.
- Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately.
Notes
- This recipe is great for using leftover rice.
- Adjust the red pepper flakes according to your heat preference.
- Pair with additional vegetables such as snap peas or carrots for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg