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
Scale
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
