Asian Ground Beef and Pepper Skillet
This tender, juicy beef is sautéed with onions and peppers and then braised in a garlicky, ginger-infused glaze. The sauce has a little molasses for sweetness and chili sauce for kick, so it hits every inch of your palate. Made in one pan and ready in about 20 minutes.
This dish is reminiscent of beef teriyaki, but with much more flavor. The sauce for this beef is brimming with flavor thanks to the ginger, garlic, chili paste, soy sauce, and molasses. It’s tangy, sweet, salty, and slightly fiery. And you can control the amount of heat by the amount of chili paste you add.
I used ground beef but ground poultry works too. I actually used ground Wagyu beef here, so the meat was extra tender and flavorful. That said, you can also swap in ground chicken or ground turkey.
How should you serve your beef and pepper skillet? I suggest serving the beef and vegetables over rice, Asian noodles, or in lettuce leaves. Add a salad or steamed veggie on the side and dinner is complete.
Asian Ground Beef and Pepper Skillet
Ingredients
- 1 pound lean ground beef, I used ground Wagyu
- 1 tablespoon vegetable oil
- 1 bell pepper, any color, seeded and thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons dried cilantro
- Salt and freshly ground black pepper
- 3 tablespoons soy sauce, or tamari, or liquid aminos
- 2 tablespoons chili paste, or sriracha, or more/less to taste
- 1 tablespoon molasses
- 1/2 cup cold water
- 1 tablespoon cornstarch
- Cooked rice, cooked noodles, or lettuce leaves for serving
- Chopped fresh cilantro for serving, optional
Instructions
- Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Transfer to a plate and set aside.
- Heat the oil in the same skillet over medium-high heat. Add the pepper and onion and cook for 3 to 5 minutes, until soft. Add the garlic and ginger and cook for 1 minute.
- Add the cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Return the beef to the pan.
- Add the soy sauce, chili paste, and molasses, and bring to a simmer. Simmer for 2 minutes.
- In a small bowl, whisk together the water and cornstarch. Add the mixture to the pan and return to a simmer. Cook for 1 to 2 minutes, until the sauce thickens.
- Spoon the mixture over rice, noodles, or in lettuce leaves and top with cilantro (if using).