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!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.

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  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.

  • 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.

  • 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.

Nutrition Facts

466 calories; protein 24.7g; carbohydrates 45.4g; fat 19.8g; cholesterol 68.6mg; sodium 413.9mg. Full Nutrition
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Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2005
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! Read More
(43)

Most helpful critical review

Rating: 3 stars
08/05/2009
I like the idea of having ground beef in a stir fry, as it's a use for hamburger that I hadn't seen before. And it worked quite well. However, I found this recipe to be quite bland as written. I added Chinese 5 Spice, Hoisin Sauce, Black Bean and Garlic sauce, and spicy Sriracha sauce which jazzed it up somewhat. I served it over brown rice which stood up well to the texture of the beef and the peppers. I will probably make it again since my kids (ages 6 & 3) ate it and it was very easy to put together. Read More
(8)
177 Ratings
  • 5 star values: 83
  • 4 star values: 65
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
07/03/2005
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! Read More
(43)
Rating: 4 stars
04/04/2007
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. Read More
(36)
Rating: 4 stars
01/25/2007
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!! Read More
(23)
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Rating: 5 stars
09/21/2007
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! Read More
(14)
Rating: 5 stars
05/30/2004
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. Read More
(14)
Rating: 5 stars
02/27/2008
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. Read More
(10)
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Rating: 4 stars
08/10/2005
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! Read More
(9)
Rating: 5 stars
08/25/2007
This has become a regular for our family. Substitute more crushed red pepper for the chile paste, and I add a lot more ginger and garlic for a bolder taste. Read More
(9)
Rating: 5 stars
07/06/2005
I only had one yellow pepper but it worked out. I'm sure it is even better with the correct amount of peppers no matter what color. I subbed 1 tbsp of dried parsley and a little more than 1 tsp of ground ginger. Since I did not have low-sodium soy sauce I did regular and omitted the extra salt. I used Thai chili sauce for the paste and basmati rice instead of jasmine. Jasmine rice is too much like eating perfume for me. Overall I thought this dish was really easy and really tasty and I look forward to making it with the right amount of peppers! Read More
(9)
Rating: 3 stars
08/05/2009
I like the idea of having ground beef in a stir fry, as it's a use for hamburger that I hadn't seen before. And it worked quite well. However, I found this recipe to be quite bland as written. I added Chinese 5 Spice, Hoisin Sauce, Black Bean and Garlic sauce, and spicy Sriracha sauce which jazzed it up somewhat. I served it over brown rice which stood up well to the texture of the beef and the peppers. I will probably make it again since my kids (ages 6 & 3) ate it and it was very easy to put together. Read More
(8)
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