Name: Sichuan Beef and Peppers with Crispy Rice
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 3 whole bell peppers; 4 cloves garlic; 1 tablespoon ginger; 3 tablespoon soy sauce; 2 tablespoon rice vinegar; 1½ tablespoon sriracha; 1 tablespoon sesame oil; 2 tablespoon vegetable oil; 1 teaspoon Sichuan peppercorns; 2 whole dried red chiles; 2 cups cooked rice; 2 whole green onions; 1 teaspoon sesame seeds

Sichuan Beef and Peppers with Crispy Rice

weeknightasianspicy

15 minPrep20 minCook4Serves

Ingredients

1 poundground beef
3 wholebell peppers (mixed colors)
4 clovesgarlic
1 tablespoonginger
3 tablespoonsoy sauce
2 tablespoonrice vinegar
1½ tablespoonsriracha
1 tablespoonsesame oil
2 tablespoonvegetable oil
1 teaspoonSichuan peppercorns
2 wholedried red chiles
2 cupscooked rice
2 wholegreen onions
1 teaspoonsesame seeds

Prep

01
Dice 3 bell peppers into 1-inch chunks.
02
Mince 4 cloves garlic.
03
Mince 1 tablespoon fresh ginger.
04
Slice 2 green onions on a bias.

Method

01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook for 5–6 minutes, breaking it into small pieces with a spoon, until browned. Drain excess fat if needed.
02
Add the minced garlic and ginger to the beef and stir constantly for 30 seconds until fragrant.
03
Push the beef to the side of the pan and add the remaining 1 tablespoon vegetable oil. Add the diced bell peppers and cook for 4–5 minutes, stirring occasionally, until they begin to soften but still have a little snap.
04
Add the Sichuan peppercorns and whole dried chiles, stirring gently for 15 seconds to bloom the spices.
05
Pour in the soy sauce, rice vinegar, and sriracha. Stir everything together and simmer for 2 minutes until the sauce coats the beef and peppers.
06
Drizzle in the sesame oil and remove from heat.
07
In a separate skillet or wok, heat 1 tablespoon vegetable oil over high heat until shimmering. Add the cooked rice in an even layer and let it sit without stirring for 3 minutes until the bottom begins to crisp. Stir and cook another 2 minutes until flecked with golden brown bits.
08
Divide the crispy rice among serving bowls and top with the Sichuan beef and peppers. Garnish with sliced green onions and sesame seeds.

Spice Tips

For more numbing heat, increase Sichuan peppercorns to 1.5 teaspoons or add 1/4 teaspoon cayenne pepper. For less intensity, reduce sriracha to 1 tablespoon or remove the whole dried chiles. A squeeze of fresh lime juice at the end brightens the flavors without adding heat.

If you don't have Sichuan peppercorns, use 1/4 teaspoon white pepper plus an extra pinch of red pepper flakes. Leftover Sichuan beef keeps covered in the refrigerator for 3 days and reheats beautifully.