Beef And Pepper Rice Bowls
A quick and colorful dish featuring lean ground beef and vibrant bell peppers served over jasmine rice.
Equipment
- Deep skillet 10-inch skillet recommended.
- Rice cooker or pot For cooking rice.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 0.5 cup finely diced 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)
- 0.33 cup low-sodium soy sauce
- 0.25 cup hoisin sauce
- 1 teaspoon sriracha sauce (adjust to taste)
- 0.5 teaspoon kosher salt (optional)
- 0.5 teaspoon fresh cracked black pepper (optional)
- 17.3 ounces Jasmine rice (substitute with boil-in-bag rice, Minute rice, Great Value instant rice, or leftover takeout rice)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a deep 10-inch skillet over medium-high heat.
- Add the diced yellow onion, green bell pepper, red bell pepper, and yellow bell pepper. Stir often to prevent burning and sauté for 5-7 minutes until the vegetables start to soften.
- Stir in the minced garlic and freshly grated ginger root. Continue sautéing for another minute until the garlic is fragrant.
- Add the lean ground beef, breaking it up into small pieces while stirring constantly. Cook until the beef is no longer pink, about 5-7 minutes. Drain any excess oil.
- Reduce the heat to medium. Mix in the soy sauce, hoisin sauce, and sriracha. Stir frequently until the sauce thickens, about 5 minutes. Taste and add kosher salt and cracked black pepper if desired. Remove from heat.
- Prepare the Jasmine rice according to package instructions. Serve the beef and peppers over the rice. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately.
- Any leftovers can be refrigerated for up to 3 days.
Notes
For a vegetarian option, substitute the ground beef with plant-based crumbles or tofu.