Sichuan-Style Ground Beef with Crispy Peppers
Ingredients
- 1 poundground beef
- 3 wholebell peppers (mix of red, yellow, or orange)
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2 tablespoonvegetable oil
- 3 wholescallions
- 1 teaspoonsesame seeds
Prep
- 01
Dice 3 bell peppers into 3/4-inch chunks.
- 02
Mince 4 cloves garlic.
- 03
Mince or grate 1 tablespoon fresh ginger.
- 04
Slice 3 scallions, keeping white and green parts separate if desired.
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 minutes. Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon oil. Add diced peppers and cook, stirring occasionally, until they soften and the edges char slightly, about 6-7 minutes.
- 03
Reduce heat to medium. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 04
Return beef to the skillet. Add soy sauce, rice vinegar, and sesame oil. Toss everything together and cook for 1-2 minutes until heated through and well coated.
- 05
Transfer to a serving plate, garnish with sliced scallions and sesame seeds. Serve over steamed rice or with noodles.
Spice Tips
For heat, add 1/2 teaspoon red pepper flakes or a pinch of cayenne when cooking the garlic and ginger. For deeper savory warmth, stir in 1/4 teaspoon Sichuan peppercorns (crushed) or a touch of chili-garlic sauce. A squeeze of fresh lime at the end brightens the whole dish.
This dish comes together in about 20 minutes. Serve over steamed jasmine rice or with noodles to soak up the sauce. Leftovers keep refrigerated for up to 3 days and reheat well.