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Ingredients
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- 2 tablespoons extra virgin olive oil
- 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
- 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 based on spice preference)
- ½ teaspoon kosher salt (optional)
- ½ teaspoon fresh cracked black pepper (optional)
- 17.3 ounces (1 pouch) Jasmine rice (or substitute with any boil-in-bag rice or leftover takeout rice)
- Toasted sesame seeds (for garnish)
- Thinly sliced green onions (for garnish)
Instructions
- Heat olive oil in a deep-sided skillet over medium-high heat.
- Add onion and bell peppers; stir for 5-7 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add ground beef, breaking it apart while cooking until browned.
- Drain excess fat, then mix in soy sauce, hoisin sauce, and sriracha; cook for 5 minutes until thickened.
- Prepare rice as per package instructions.
- Serve beef and pepper mixture over rice, garnishing with sesame seeds and green onions.
Notes
High-quality ground beef enhances flavor.
Try adding other vegetables like carrots or mushrooms for variety.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg