Beef and Pepper Rice Bowl

4.34 from 3 votes

Beef and Pepper Rice Bowl is a delicious one dish dinner made with ground beef and bell peppers in a sweet and tangy sauce. Serve over rice for a complete, well-balanced meal.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, Asian

Servings: 1 cup servings of the beef and peppers

Calories: 464kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons extra virgin olive oil
½ cup finely diced sweet yellow onion You 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 how ever spicy you like
½ teaspoon kosher salt optional
½ teaspoon fresh cracked black pepper optional
17.3 ounces (1 pouch) Jasmine rice (I used Uncle Ben’s Ready Rice. You can substitute boil-in-bag rice, Minute rice or Great Value instant rice. You can also use leftover takeout rice)

Garnish

toasted sesame seeds
thinly sliced green onions

Instructions

Add the 2 tablespoons of extra virgin olive oil to a deep sided 10 inch skillet over medium high heat.
2 tablespoons extra virgin olive oil
Once the oil is heated, add the onion, diced green, red and yellow bell peppers, stirring often to keep the vegetables from burning. Saute the vegetables for about 5-7 minutes, or until they begin to soften.
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
Add the minced garlic and the freshly grated ginger root, stirring often to keep the garlic from burning. Continue to saute for about another minute, or until the garlic is fragrant.
1 tablespoon minced garlic, 1 teaspoon freshly grated ginger root
Add the ground beef, stirring constantly to break up the ground beef. (You are not wanting large chunks of ground beef, but small pieces) Continue to cook the ground beef until it is cooked through and no longer pink, this will be about another 5-7 minutes. Drain off any excess oil.
1 pound lean ground beef
Lower the heat to medium. Stir in the soy sauce, hoisin sauce and sriracha. Keep stirring often until the sauce and ground beef mixture has thickened, 5 more minutes. Taste the beef and peppers and add the kosher salt and cracked black pepper if needed. Remove the beef and peppers from the heat.
⅓ cup low sodium soy sauce, ¼ cup hoisin sauce, 1-2 teaspoons sriracha sauce, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
Follow the package instructions for heating the rice. Serve the beef and peppers over the rice. You can garnish with toasted sesame seeds, thinly sliced green onions. Serve immediately. Cover and refrigerate any leftovers for up to 3 days.
17.3 ounces (1 pouch) Jasmine rice, thinly sliced green onions, toasted sesame seeds

Notes

Storage:

To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze this dish in a freezer safe container for up to 3 months.
To Reheat: Reheat in a skillet or in the microwave. You may want to add some extra sauce to restore the moisture because it tends to dry out the longer you leave it.

Tips:

Make sure to stir the sautéd vegetables and aromatics often to keep them from burning.
You can adjust the amount sriracha sauce used according to your desired level of heat. I would suggest adding only 1-2 teaspoons at first and then tasting the sauce before adding more, as a little of this hot sauce goes a long way.
You can serve your beef and peppers over lo mein, soba, or rice noodles instead of rice if you prefer.

Nutrition