Asian Ground Beef and Pepper Saute

Asian Ground Beef and Pepper Saute

107 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
amanda1432
Recipe by  amanda1432

“This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Share It

Reviews (107)

Rate This Recipe
Patti
32

Patti

Me and my husband adore this recipe! I make it at least once a month. Instead of chili paste (because I can never find it) I use tomatoe paste and I add all the sauces until it tastes right to me. If it looks dry, I add chicken or beef broth. We love to mix the left overs with the rice and put in the fridge for the next day. Tastes even better the next day for lunch! Great recipe, thanks!

NICOLES3
29

NICOLES3

Quick, easy, and tasty. I couldn't find chili paste, so I used this Thai sweet and spicy chili sauce instead and it was fine. I would like to find the chili paste and try it next time I make it (there will be a next time). I also doubled the sauce mixture and for us, that would have been necessary. I used just red pepper and I added shredded carrots, broccoli, and cabbage. I think mushrooms would be good as well. Overall, very versatile recipe.

Natalie P.
19

Natalie P.

This was fantastic...I kind of miscalculated the amounts of ginger and garlic, but the result was fantastic. The ginger plays a key role in the dish, and it compliments the hot of the red pepper, and the tang of the garlic perfectly. I didn't use red bells, because of the cost in my area(at $2.99a pound, you'd probably agree), but the green pepper was perfect, nontheless. I did have to make my own chile paste using tomato paste, hot sauce, chile owder, and paprika, but the effect was the same. Everyone gobbledit up, and my friend, an aspiring chef, told me that he would make this at home, quite the compliment. Thank you for such a great way to use ordinary ground beef!!

More Reviews

Similar Recipes

Ground Beef Enchiladas
(486)

Ground Beef Enchiladas

Ground Beef Shepherd's Pie
(337)

Ground Beef Shepherd's Pie

Black Pepper Beef and Cabbage Stir Fry
(289)

Black Pepper Beef and Cabbage Stir Fry

Easy Ground Beef Stroganoff
(173)

Easy Ground Beef Stroganoff

Ground Beef for Tacos
(55)

Ground Beef for Tacos

Pepper Steak and Rice
(45)

Pepper Steak and Rice

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 24.7 g
  • 49%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Ground Beef Enchiladas

>

next recipe:

Easy Ground Beef Stroganoff