Effortless Beef Pepper Rice (Print Version)
# Ingredients:
→ Main Components
01 -
400 g ground beef (minimum 15% fat for optimal flavor)
02 -
30 g unsalted butter
03 -
1 medium red bell pepper, diced (approximately 140 g)
04 -
1 medium green bell pepper, diced (approximately 140 g)
05 -
1 medium yellow onion, diced (about 120 g)
06 -
1 medium jalapeño, diced (seeds optional, about 15 g)
→ Seasoning and Sauce
07 -
30 ml soy sauce (low sodium if preferred)
08 -
2 g garlic powder
09 -
2 g ground black pepper
→ Base
10 -
4 portions cooked jasmine or medium-grain white rice (about 600 g total cooked weight)
# Instructions:
01 -
Dice all vegetables—including red and green bell peppers, onion, and jalapeño—into even pieces to ensure uniform cooking. Set aside measured butter and ground beef.
02 -
Heat butter in a large nonstick skillet over medium heat until foaming. Add diced onions, bell peppers, and jalapeño. Sauté for 4 to 5 minutes, stirring occasionally, until peppers are tender and onions become translucent.
03 -
Add ground beef to the pan. Using a wooden spoon, break beef into small, even pieces. Allow beef to brown undisturbed for 2 minutes before stirring. Continue cooking and stirring until no pink remains, about 5 to 7 minutes.
04 -
Drizzle soy sauce evenly over the beef and vegetable mixture. Sprinkle in garlic powder and ground black pepper. Stir well to incorporate, ensuring all components are coated and seasoned.
05 -
Let the mixture simmer over low heat for 2 to 3 minutes, allowing flavors to meld and beef to fully absorb the seasoning.
06 -
Spoon freshly cooked rice into individual bowls. Top each bowl with the hot beef and pepper mixture. Optionally, garnish with chopped spring onions or fresh coriander. Serve immediately.
# Notes:
01 -
Wear gloves when handling jalapeños to prevent skin irritation.
02 -
For best texture during meal prep, store rice and beef mixture separately and reheat individually.
03 -
Leftover beef and pepper mixture enhances in flavor after chilling overnight.