Spicy Beef Pepper Skillet (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons (28 g) unsalted butter
02 -
1 medium onion, diced
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
1 jalapeño, diced (optional)
06 -
450 g ground beef (85/15 recommended)
→ Seasonings & Garnish
07 -
120 ml low-sodium soy sauce
08 -
1 tablespoon (8 g) garlic powder
09 -
1 teaspoon (6 g) fine salt
10 -
2 teaspoons (4 g) freshly ground black pepper
→ To Serve
11 -
Steamed rice, for serving
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the butter and allow it to melt completely.
02 -
Add diced onion, green bell pepper, red bell pepper, and jalapeño to the skillet. Sauté for 5 to 7 minutes until the vegetables start to soften but retain a slight crunch.
03 -
Add ground beef to the pan. Break apart with a wooden spoon and cook, stirring occasionally, until fully browned, approximately 8 to 10 minutes.
04 -
Carefully pour off and discard excess fat from the skillet to prevent greasiness.
05 -
Return the pan to the heat. Stir in soy sauce, garlic powder, salt, and black pepper. Mix thoroughly to coat the beef and vegetables. Cook for 2 minutes, ensuring the mixture is heated through and evenly seasoned.
06 -
Spoon the beef and pepper mixture over a bed of warm steamed rice and serve immediately.
# Notes:
01 -
Opt for lean ground beef (85/15 or 90/10) to reduce rendered fat. Do not overcook peppers to preserve their texture and vibrancy. Feel free to swap in additional vegetables like mushrooms, broccoli, or zucchini for variety. For a sweeter soy glaze, stir in a tablespoon of honey or brown sugar with the soy sauce. Finish with a dash of toasted sesame oil for enhanced aroma. Store leftovers with rice in airtight containers for up to 4 days in the refrigerator.