Beef and Pepper Rice Bowl Recipe
Introduction
This Beef and Pepper Rice Bowl is a colorful, flavorful meal that combines tender ground beef with a medley of bell peppers and aromatic spices. It’s a satisfying dish perfect for a quick weeknight dinner or meal prep.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced sweet yellow onion (or 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 preferred spice level)
- ½ teaspoon kosher salt (optional)
- ½ teaspoon fresh cracked black pepper (optional)
- 17.3 ounces (1 pouch) Jasmine rice
- Toasted sesame seeds, for garnish
- Thinly sliced green onions, for garnish
Instructions
- Step 1: Heat 2 tablespoons of extra virgin olive oil in a deep-sided 10-inch skillet over medium-high heat.
- Step 2: Add the diced onion and all three colors of diced bell peppers. Stir frequently to prevent burning and sauté for 5–7 minutes, until the vegetables start to soften.
- Step 3: Stir in minced garlic and freshly grated ginger root. Continue to sauté for about 1 minute until the garlic becomes fragrant, stirring often.
- Step 4: Add the ground beef, breaking it up into small pieces as it cooks. Cook for another 5–7 minutes until the beef is fully browned and no longer pink. Drain any excess oil.
- Step 5: Reduce heat to medium. Stir in soy sauce, hoisin sauce, and sriracha. Keep stirring frequently as the mixture thickens, about 5 minutes. Taste and add kosher salt and cracked black pepper as needed. Remove from heat.
- Step 6: Prepare the jasmine rice according to package instructions. Serve the beef and pepper mixture over the rice. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately.
Tips & Variations
- For a vegetarian version, substitute the ground beef with crumbled tofu or tempeh and adjust cooking time accordingly.
- Adjust the amount of sriracha to control the spice level or omit it entirely for a milder dish.
- Using fresh ginger root enhances the flavor, but ground ginger can be used in a pinch (about ¼ teaspoon).
- Serve with steamed broccoli or snap peas for added greens and texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the mixture gently in a skillet or microwave until heated through. Add a splash of water or soy sauce to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, you can substitute jasmine rice with basmati, brown rice, or even quinoa depending on your preference. Just adjust the cooking times accordingly.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free soy sauce and ensure your hoisin sauce is labeled gluten-free to keep this dish safe for those with gluten sensitivities.
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Beef and Pepper Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Beef and Pepper Rice Bowl featuring sautéed bell peppers and ground beef in a savory hoisin and soy sauce blend, served over fragrant Jasmine rice. This quick and easy skillet recipe is perfect for a satisfying weeknight dinner.
Ingredients
For the Beef and Vegetables
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced sweet yellow onion (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 preferred spice level)
- ½ teaspoon kosher salt (optional)
- ½ teaspoon fresh cracked black pepper (optional)
For Serving
- 17.3 ounces (1 pouch) Jasmine rice
- Toasted sesame seeds
- Thinly sliced green onions
Instructions
- Heat the oil: Add 2 tablespoons of extra virgin olive oil to a deep-sided 10-inch skillet over medium-high heat and allow it to warm.
- Sauté vegetables: Add the diced onion and green, red, and yellow bell peppers; stir regularly to prevent burning. Cook for 5-7 minutes until the vegetables soften.
- Add aromatics: Stir in the minced garlic and freshly grated ginger root, cooking for about 1 minute until the garlic is fragrant, stirring frequently to avoid burning.
- Cook the beef: Add the ground beef, breaking it into small pieces with constant stirring. Continue to cook until fully browned and no longer pink, approximately 5-7 minutes. Drain off any excess fat/oil.
- Add sauces and season: Reduce heat to medium, then stir in the soy sauce, hoisin sauce, and sriracha. Continue stirring until the mixture thickens, about 5 minutes. Taste and season with kosher salt and fresh cracked black pepper if desired. Remove from heat.
- Prepare the rice: Heat the Jasmine rice according to package instructions.
- Assemble and serve: Serve the beef and peppers over the warm Jasmine rice. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately and refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Adjust sriracha amount to taste to control spiciness.
- Drain excess fat to reduce oiliness and make dish lighter.
- Use low sodium soy sauce to control salt levels.
- Leftover beef mixture can be stored refrigerated up to 3 days.
- For a spicier kick, add additional minced chilies or hot sauce.
- Use a non-stick or well-seasoned skillet for easiest cooking and cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: Beef rice bowl, bell pepper beef, hoisin beef, spicy beef and rice, quick dinner, one pan dinner, Asian beef bowl
