Sizzling Beef & Pepper Skillet with Ginger-Garlic Heat
Ingredients
- 1 poundground beef
- 3 wholebell peppers (mixed colors)
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1½ teaspoonsriracha
- ½ teaspoonred pepper flakes
- 2 tablespoonvegetable oil
- 2 wholegreen onions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
- 02
Cut 3 bell peppers into 1-inch chunks.
- 03
Slice 2 green onions and measure out soy sauce, rice vinegar, sriracha, and red pepper flakes.
Method
- 01
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and cook, stirring occasionally, until they begin to soften and char at the edges, about 4 minutes.
- 03
Add the garlic and ginger, stir constantly for 30 seconds until fragrant.
- 04
Return the beef to the skillet. Pour in the soy sauce, rice vinegar, sriracha, and red pepper flakes. Stir everything together and cook for 2 minutes until the sauce coats the meat and peppers.
- 05
Taste and adjust heat or salt as needed. Serve over rice, noodles, or on its own, topped with sliced green onions and sesame seeds.
Spice Tips
For medium heat, the recipe as written is already quite spicy. To dial it up further, increase sriracha to 2 teaspoons or add a fresh Thai chili, finely minced. For less heat, reduce sriracha to 1 teaspoon and cut the red pepper flakes in half. A squeeze of fresh lime juice at the end adds brightness and balances the heat beautifully.
Serve with steamed rice, ramen noodles, or cauliflower rice for a low-carb option. Prep can be done while the beef cooks to speed things up even more.