Delicious Beef Bowl Recipe with Colorful Bell Peppers and Jasmine Rice
A vibrant and comforting beef bowl featuring tender ground beef, sweet bell peppers, and aromatic garlic-ginger seasoning, served over fluffy jasmine rice. Perfectly balanced with savory and spicy notes.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced sweet 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
- ⅓ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 1 to 2 teaspoons sriracha sauce (adjust to taste)
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 17.3 ounces jasmine rice
- Optional garnishes: toasted sesame seeds, thinly sliced green onions
Instructions
- Prepare the rice: Begin by cooking the jasmine rice according to the package instructions. Fluffy rice is the perfect base for this beef bowl.
- Sauté the vegetables: Heat 2 tablespoons of extra virgin olive oil in a deep-sided 10-inch skillet over medium-high heat. Add the finely diced sweet yellow onion and diced green, red, and yellow bell peppers. Stir frequently and cook for 5 to 7 minutes until the vegetables soften but still retain some crunch.
- Add garlic and ginger: Stir in 1 tablespoon minced garlic and 1 teaspoon freshly grated ginger root. Continue cooking for about 1 minute, stirring often, until fragrant, being careful not to burn the garlic.
- Cook the beef: Add 1 pound of lean ground beef to the skillet. Stir constantly to break the meat into small crumbles. Cook until the beef is no longer pink, about 5 to 7 minutes.
- Drain excess oil: Once the beef is cooked through, carefully drain any excess oil from the skillet to keep the dish from becoming too greasy.
- Add sauces and season: Reduce the heat to medium. Stir in ⅓ cup low sodium soy sauce, ¼ cup hoisin sauce, and 1 to 2 teaspoons sriracha sauce. Add ½ teaspoon kosher salt and ½ teaspoon black pepper. Let the mixture simmer for 3-4 minutes, stirring occasionally.
- Serve: Spoon the rice into bowls and top with the beef pepper mixture. Garnish with toasted sesame seeds and green onions if desired.
Notes
For added texture, use brown jasmine rice or add sesame seeds to the skillet at the beginning of cooking.
Leftovers can be refrigerated for up to 3 days. Freeze the beef mixture for 2-3 months and reheat over medium heat with extra soy sauce if needed.
Leftovers can be refrigerated for up to 3 days. Freeze the beef mixture for 2-3 months and reheat over medium heat with extra soy sauce if needed.