Why You’ll Love This Recipe
This savory ground beef and bell pepper stir fry is a quick, colorful, and satisfying dish that’s perfect for weeknight dinners. It delivers bold flavors from soy sauce, sesame oil, and chili garlic sauce, paired with the natural sweetness of bell peppers. Ready in under 30 minutes, it’s an ideal balance of protein, veggies, and comforting rice—all in one bowl!
Key Ingredients
- Lean Ground Beef – High in protein and quick to cook.
- Bell Peppers (Red & Green) – Add color, crunch, and mild sweetness.
- Soy Sauce – Brings rich umami flavor.
- Beef Broth – Enhances the depth of the sauce.
- Honey – Adds a subtle sweetness that balances the savory.
- Sesame Oil – Adds a toasty, nutty aroma.
- Garlic & Ginger – Essential aromatics that boost flavor.
- Chili Garlic Sauce – Offers just the right kick of heat.
- Cornstarch – Thickens the sauce to glossy perfection.
Expert Tips
- Use freshly grated ginger for the best flavor—powdered ginger isn’t the same.
- Don’t overcook the bell peppers—you want them slightly crisp for texture.
- Adjust the heat by increasing or reducing the chili garlic sauce and red pepper flakes.
- Swap proteins: Ground turkey or plant-based meat also works great here.
- Make it a meal prep favorite by storing leftovers in individual rice bowls.
INGREDIENTS
1 pound Lean Ground Beef
1 Tablespoon olive oil
1 teaspoon sesame oil
1/2 Cup yellow onion, diced
1 Cup green bell pepper, cut into thin slices
1 Cup red bell pepper, cut into thin slices
3 cloves garlic, minced
1 teaspoon grated ginger root
1/4 Cup soy sauce
1/3 Cup beef broth
2 Tablespoon honey
2 teaspoons cornstarch
1 teaspoon chili garlic sauce (I used Huy Fongs)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Cooked rice for serving
Sliced green onions and sesame seeds for garnish
Instructions
- In a large skillet or wok over medium heat, cook the ground beef, breaking it into small pieces, until no pink remains. Drain excess fat and set the cooked beef aside, covered.
- Add olive oil and sesame oil to the same pan and increase heat to medium-high.
- Once the oil is hot, stir fry the onions, green bell pepper, and red bell pepper for 4–5 minutes until tender.
- Add minced garlic and grated ginger, stir and cook for 1 more minute until fragrant.
- Return the cooked beef to the pan and reduce heat to medium.
- In a small bowl, mix together soy sauce, beef broth, honey, cornstarch, chili garlic sauce, black pepper, and red pepper flakes.
- Pour the sauce over the beef and vegetables. Stir and simmer for 2–3 minutes, or until the sauce thickens and coats everything.
- Serve over steamed rice, garnished with green onions and sesame seeds.
Important Notes When Making This Recipe
- Drain the beef well to prevent greasy sauce.
- Use low-sodium soy sauce if you’re watching salt intake.
- Stir the cornstarch mixture before adding to ensure it’s smooth and lump-free.
- Serve immediately for best texture—leftovers will be softer but still delicious.
Nutrition Information (Per Serving – Approximate)
- Calories: 390
- Protein: 24g
- Carbohydrates: 25g
- Sugars: 10g
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 3g
- Sodium: 820mg
Based on 4 servings and excluding rice.
Frequently Asked Questions
Q: Can I use frozen bell peppers?
A: Yes, just be sure to cook off excess moisture so the stir fry doesn’t get soggy.
Q: Is this recipe spicy?
A: It has a mild to moderate kick. You can adjust the chili garlic sauce and pepper flakes to taste.
Q: What type of rice works best?
A: Jasmine or long-grain white rice is perfect, but brown rice or even cauliflower rice work too.
Q: Can I make it ahead?
A: Absolutely! It reheats well and is perfect for meal prep.