Garlic-Ginger Beef and Pepper Skillet
Ingredients
- 1 poundground beef
- 3 wholebell peppers (assorted colors)
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 teaspooncornstarch
- ¼ cupwater
- 2 tablespoonvegetable oil
- ·salt
- ·black pepper
Prep
- 01
Dice 3 bell peppers into 1-inch chunks.
- 02
Mince 4 cloves garlic.
- 03
Grate or finely mince 1 tablespoon fresh ginger.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed. Transfer beef to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add peppers and cook, stirring frequently, until they begin to soften and char slightly, about 4–5 minutes.
- 03
Push peppers to the side of the skillet. Add minced garlic and ginger to the cleared space and cook, stirring constantly, for about 30 seconds until fragrant.
- 04
Stir garlic and ginger into the peppers. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and 1/4 cup water. Pour the mixture into the skillet.
- 05
Return beef to the skillet and stir everything to combine. Simmer for 2–3 minutes until the sauce thickens slightly and coats the beef and peppers. Taste and adjust seasoning with salt and black pepper as needed.
- 06
Serve immediately over rice, noodles, or on its own.
Spice Tips
For a kick of heat, add 1/2 teaspoon red pepper flakes or a pinch of cayenne when you add the garlic. A squeeze of fresh lime juice at the end brightens the flavors. If you like it sweeter, add 1 teaspoon of brown sugar to the sauce mixture.
Serve over steamed jasmine rice or egg noodles for a complete meal. Leftovers keep refrigerated for up to 3 days and reheat well.