Spicy Hamburger Pepper Stir-Fry with Rice
Spicy Hamburger Pepper Stir-Fry with Rice
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 2 bell peppers, any color, cored, seeded, and sliced into strips
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
For the Stir-Fry Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Cook the rice: In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and brown sugar until the sugar is dissolved. In a separate small bowl, whisk together the cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Brown the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min
- 4
Sauté the vegetables: Add 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the sliced onion and bell peppers and stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced mushrooms and continue to cook for another 3-4 minutes until softened.
⏱️ 8 min
- 5
Add aromatics and combine: Push the vegetables to one side of the skillet. Add the minced garlic, grated ginger, and red pepper flakes to the empty side and cook for 1 minute until fragrant. Return the cooked ground beef to the skillet with the vegetables.
⏱️ 2 min
- 6
Thicken the sauce: Give the cornstarch slurry a quick re-whisk, then pour it into the stir-fry sauce mixture. Pour the combined sauce over the beef and vegetables in the skillet. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 7
Serve: Divide the cooked rice among 4 bowls. Spoon the spicy hamburger pepper stir-fry over the rice. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hamburger Pepper Stir-Fry with Rice
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 2 bell peppers, any color, cored, seeded, and sliced into strips
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
For the Stir-Fry Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Cook the rice: In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and brown sugar until the sugar is dissolved. In a separate small bowl, whisk together the cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
Brown the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min - 4
Sauté the vegetables: Add 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the sliced onion and bell peppers and stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced mushrooms and continue to cook for another 3-4 minutes until softened.
⏱️ 8 min - 5
Add aromatics and combine: Push the vegetables to one side of the skillet. Add the minced garlic, grated ginger, and red pepper flakes to the empty side and cook for 1 minute until fragrant. Return the cooked ground beef to the skillet with the vegetables.
⏱️ 2 min - 6
Thicken the sauce: Give the cornstarch slurry a quick re-whisk, then pour it into the stir-fry sauce mixture. Pour the combined sauce over the beef and vegetables in the skillet. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Serve: Divide the cooked rice among 4 bowls. Spoon the spicy hamburger pepper stir-fry over the rice. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 1 min