Go Back
Easy Beef and Peppers Skillet dish served in a frying pan

Easy Beef and Peppers Skillet

A quick and delicious one-pan meal combining tender ground beef with colorful bell peppers and savory sauces, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 3 pieces green bell peppers, chopped Small to medium-sized peppers.
  • 1 large red onion, chopped Adjust amount based on preference.
  • 4 cups cooked rice Use white, brown, or any preferred type of rice.
  • to taste Chili garlic sauce for serving Optional for extra spice.
Sauce Ingredients
  • 1/4 cup soy sauce Regular soy sauce.
  • 1/4 cup dark Japanese soy sauce Or substitute with regular soy sauce.
  • 2 tablespoons Chinese oyster sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons dried chives Use fresh if available.
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried, ground ginger
  • 1 teaspoon dried chili flakes Optional for extra heat.
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon olive oil For cooking.

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of toasted sesame oil and 1 tablespoon of olive oil over medium heat.
  2. Add chopped green bell peppers and red onion; sauté for about 15 minutes until tender.
  3. Remove the vegetables from the skillet and set them aside.
  4. In the same skillet, add the ground beef and cook until browned.
  5. Prepare rice separately according to package instructions.
Cooking
  1. Return the sautéed vegetables to the skillet with the cooked beef.
  2. In a medium bowl, whisk together the soy sauces, rice vinegar, remaining toasted sesame oil, garlic powder, onion powder, ginger, spices, oyster sauce, brown sugar, and chili flakes.
  3. Pour the sauce over the beef and vegetable mixture. Simmer covered for 25 minutes, stirring occasionally.
  4. Uncover the skillet and let it simmer for an additional 5 minutes.
  5. Serve the beef and peppers over rice, drizzled with chili garlic sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Thaw before reheating.