Beef and Pepper Skillet with Crispy Rice
Ingredients
- 1 poundground beef
- ·red bell pepper
- ·yellow bell pepper
- ·yellow onion
- ·garlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonbrown sugar
- ·ginger (fresh)
- 2 tablespoonolive oil
- 2 cupscooked rice (cold or room temperature)
Prep
- 01
Dice 1 red bell pepper and 1 yellow bell pepper.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Mince 1 tablespoon fresh ginger.
- 05
Cook 2 cups rice ahead of time and let it cool or use leftover rice.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns, about 5 to 6 minutes. Drain excess fat if needed, then push the beef to one side.
- 02
Add the remaining 1 tablespoon oil to the empty side of the skillet. Add the diced onion and cook for 2 minutes, then add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 03
Add the diced red and yellow peppers. Stir everything together and cook for 4 to 5 minutes, until the peppers soften slightly but still have a little bite.
- 04
Pour in the soy sauce, rice vinegar, and brown sugar. Stir well to coat everything evenly. Cook for 1 minute.
- 05
Add the cooked rice to the skillet, breaking up any clumps. Toss everything together and cook for 2 to 3 minutes, stirring occasionally, until the rice is heated through and starts to get some crispy, caramelized bits on the bottom—don't stir constantly; let it sit for 30-second intervals to develop texture.
- 06
Taste and adjust seasoning with soy sauce or a pinch of salt if needed. Serve hot.
Spice Tips
For warmth, stir in 1/4 teaspoon white pepper or a dash of sesame oil. For heat, add a pinch of red pepper flakes or 1/2 teaspoon sriracha mixed into the sauce. A squeeze of fresh lime juice at the end brightens everything.
Leftover cooked rice works beautifully here—in fact, day-old rice gives better texture and browning than fresh. If you don't have ginger on hand, skip it; the dish is still delicious. Leftovers keep for 3 days and reheat well in a skillet over medium heat.