Asian Ground Beef and Pepper Saute Recipe -
Asian Ground Beef and Pepper Saute Recipe
  • READY IN 55 mins

Asian Ground Beef and Pepper Saute

Recipe by  

"This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2005

Me and my husband adore this recipe! I make it at least once a month. Instead of chili paste (because I can never find it) I use tomatoe paste and I add all the sauces until it tastes right to me. If it looks dry, I add chicken or beef broth. We love to mix the left overs with the rice and put in the fridge for the next day. Tastes even better the next day for lunch! Great recipe, thanks!

Most Helpful Critical Review
Apr 05, 2011

We have a ton of ground beef and I was so excited to find an Asian recipe with ground beef. We were not real impressed. It needs more flavor and sauce to be really good.

Apr 04, 2007

Quick, easy, and tasty. I couldn't find chili paste, so I used this Thai sweet and spicy chili sauce instead and it was fine. I would like to find the chili paste and try it next time I make it (there will be a next time). I also doubled the sauce mixture and for us, that would have been necessary. I used just red pepper and I added shredded carrots, broccoli, and cabbage. I think mushrooms would be good as well. Overall, very versatile recipe.

Jan 25, 2007

This was fantastic...I kind of miscalculated the amounts of ginger and garlic, but the result was fantastic. The ginger plays a key role in the dish, and it compliments the hot of the red pepper, and the tang of the garlic perfectly. I didn't use red bells, because of the cost in my area(at $2.99a pound, you'd probably agree), but the green pepper was perfect, nontheless. I did have to make my own chile paste using tomato paste, hot sauce, chile owder, and paprika, but the effect was the same. Everyone gobbledit up, and my friend, an aspiring chef, told me that he would make this at home, quite the compliment. Thank you for such a great way to use ordinary ground beef!!

May 30, 2004

I was pretty impressed with this dish. I was trying to find something quick and easy to use the ground turkey and brocolli in my fridge. I didn't have chile paste nor green peppers and used chicken broth instead of beef and it turned out wonderful. My daughter loved it and it is very versatile. Throw in what ever veggies you can find.

Sep 21, 2007

This was really yummy. Instead of rice, I served it with lettuce cups and a quick sauce made of equal parts soy sauce, rice vinegar, and chile paste. Spicy, flavorful, and crisp!

Feb 27, 2008

This was fast and easy and good! I used ground ginger, frozen sliced red, green and yellow peppers with onion and beef soup base. I added sliced water chestnuts for a little added crunch. This recipe could be so versatile. Just add veggies you like ( broccoli would be good). If you enjoy aisian food, you should really like this one.

Aug 10, 2005

A very good meal! I used only green bell peppers to save $$ and tomato paste instead of chile. Also, I quadrupled the liquids. And, I served it with brown rice. I will definitely make this again!


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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