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Asian Ground Beef and Pepper Saute


"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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55 m servings 466 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 466 calories; 19.8 g fat; 45.4 g carbohydrates; 24.7 g protein; 69 mg cholesterol; 414 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 126
  1. 149 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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....

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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 m...

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 ...

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 peppe...

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!

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 ch...

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 r...

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 a...

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.

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 ts...