Beef and Pepper Bowl (Printable Version)
# What You'll Need:
→ Protein
01 -
450 g ground beef
→ Vegetables
02 -
150 g bell peppers, sliced (mixed colors)
03 -
2 cloves garlic, minced
04 -
1 tsp fresh ginger, minced (optional)
05 -
Green onions, sliced (for garnish)
→ Carbohydrates
06 -
185 g cooked rice (white or brown)
→ Condiments
07 -
30 ml soy sauce
08 -
15 ml sesame oil or vegetable oil
→ Seasoning
09 -
Salt and black pepper to taste
# Step-by-Step Directions:
01 -
Place a large skillet over medium-high heat and add the sesame or vegetable oil. Allow it to heat until shimmering.
02 -
Add ground beef to the hot skillet and cook, breaking it apart with a spatula, until fully browned with no pink remaining. Drain excess fat if necessary.
03 -
Stir in the minced garlic and optional ginger; sauté for 30 seconds until fragrant, then add sliced bell peppers.
04 -
Continue cooking the mixture for about 5 minutes, stirring occasionally, until the peppers are softened yet retain vibrant color.
05 -
Pour in soy sauce, season with salt and pepper to taste, then stir and cook for an additional 2 minutes to blend flavors.
06 -
Spoon the beef and pepper mixture over the cooked rice and garnish with sliced green onions before serving.
# Helpful Notes:
01 -
For a lighter option, substitute ground turkey or tofu and use cauliflower rice to reduce carbohydrates.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently to preserve texture.