Description
This Easy Beef and Peppers Skillet is a flavorful, one-pan Asian-inspired dish featuring ground beef, bell peppers, and onions simmered in a rich soy-based sauce. Perfect for a quick weeknight dinner, it’s served over fluffy cooked rice and topped with chili garlic sauce for an added kick.
Ingredients
Meat and Vegetables
- 1 lb of ground beef
- 3 small to medium sized green bell peppers, chopped
- 1 large red onion, chopped
Sauce and Seasonings
- 0.25 cup of soy sauce
- 0.25 cup dark Japanese soy sauce (can substitute regular soy sauce if preferred)
- 2 tablespoons of Chinese Oyster Sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of rice vinegar
- 2 teaspoons of vanilla extract
- 2 tablespoons of dried chives (can substitute with fresh)
- 1 teaspoon of white pepper
- 1 teaspoon black pepper (or to taste)
- 2 teaspoons of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried, ground ginger
- 1 teaspoon of dried chili flakes (optional)
- 3 tablespoons of toasted sesame oil
- 1 tablespoon of olive oil
Other
- 4 cups of cooked rice
- Chili Garlic Sauce for serving
Instructions
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of toasted sesame oil and 1 tablespoon of olive oil over medium heat. Add chopped green bell peppers and red onion. Sauté for approximately 15 minutes until vegetables are tender and slightly caramelized.
- Set Aside Vegetables: Remove the cooked peppers and onions from the skillet and set them aside in a bowl to keep warm.
- Cook Ground Beef: Using the same skillet, add the ground beef. Cook it thoroughly over medium-high heat, breaking it apart with a spatula until it is fully crumbled and browned.
- Prepare Rice: While the beef cooks, prepare cooked rice separately according to package instructions. Optionally, gently toss cooked rice with some toasted sesame oil for added flavor.
- Combine Ingredients: Once the ground beef is fully cooked, return the sautéed peppers and onions to the skillet, mixing everything evenly.
- Prepare Sauce: In a bowl, whisk together soy sauce, dark Japanese soy sauce, rice vinegar, the remaining tablespoon of toasted sesame oil, vanilla extract, oyster sauce, brown sugar, dried chives, white pepper, black pepper, garlic powder, onion powder, ground ginger, and optional chili flakes until well combined.
- Simmer Sauce: Pour the sauce mixture over the beef and vegetables in the skillet. Stir to coat everything evenly. Cover the skillet and let the mixture simmer gently on low heat for 25 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
- Final Simmer: Uncover the skillet and continue simmering on low heat for an additional 5 minutes to thicken the sauce slightly and concentrate the flavors.
- Serve: Serve the savory beef and peppers mixture hot over the prepared cooked rice. Add chili garlic sauce on the side for those who enjoy a spicy kick.
Notes
- Optional dried chili flakes add heat; adjust quantity based on your spice preference.
- Fresh chives can be used instead of dried chives for a fresher herb flavor.
- Dark Japanese soy sauce imparts richer color and flavor but can be substituted with regular soy sauce if unavailable.
- Vanilla extract is an unusual but subtle addition to balance flavors; do not omit for best results.
- Use toasted sesame oil to enhance the aromatic profile; avoid substituting with plain sesame oil for the same effect.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
