Asian Ground Beef and Pepper Skillet

ground beef and peppers in a cast iron skillet

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.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword ground beef and peppers, one pan meal

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 246kcal

Author Robin Miller

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).

Nutrition