Weeknight Dinner Made EASY Ground Beef Pepper Stir-Fry (Print Version)
A quick ground beef pepper stir-fry with crisp bell peppers, garlic, and a glossy savory sauce for an easy weeknight rice bowl.
# Ingredients:
For the stir-fry
01 -
1 tablespoon neutral cooking oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
1/2 teaspoon crushed red pepper flakes, optional
08 -
2 green onions, thinly sliced, for serving
09 -
1 teaspoon sesame seeds, optional
10 -
3 cups cooked rice, for serving
For the sauce
11 -
3 tablespoons low-sodium soy sauce
12 -
1 tablespoon oyster sauce
13 -
1 tablespoon hoisin sauce
14 -
1 tablespoon cornstarch
15 -
1/3 cup (80 ml) beef broth or water
16 -
1 teaspoon toasted sesame oil
17 -
1 teaspoon freshly ground black pepper, plus more to taste
18 -
1 teaspoon rice vinegar, optional
# Instructions:
01 -
In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, cornstarch, broth or water, sesame oil, black pepper, and rice vinegar until smooth.
02 -
Heat oil in a large skillet or wok over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if needed.
03 -
Add diced onion and garlic to the skillet. Cook for 2 minutes, stirring often, until the onion softens and the garlic smells fragrant.
04 -
Stir in the red and green bell peppers plus red pepper flakes if using. Cook for 3-4 minutes until the peppers are crisp-tender.
05 -
Pour in the sauce and stir constantly for 1-2 minutes, until glossy and thick enough to coat the beef and peppers.
06 -
Spoon the stir-fry over hot rice. Finish with green onions, sesame seeds, and extra black pepper if you like more heat.
# Notes:
01 -
Best served hot right after the sauce thickens.
02 -
Cook rice before starting the stir-fry so everything finishes together.
03 -
Use a wide skillet or wok to keep the peppers crisp.