Ingredients
Equipment
Method
Cooking Instructions:
- Begin by cooking the rice according to package instructions. Typically, this involves rinsing the rice, bringing water to a boil, and then simmering until tender. For jasmine rice, a 1:1.5 rice-to-water ratio works best. Set it aside once done.
- In a large skillet or wok, heat a drizzle of oil over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes.
- Once the beef is cooked, stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
- Add the chopped red bell pepper to the skillet. Sauté for about 3-4 minutes until the peppers start to soften.
- In a small bowl, whisk together the brown sugar, hoisin sauce, soy sauce, and sriracha sauce until well combined. Pour this mixture over the beef and vegetables, stirring to coat everything evenly. Let it simmer for another 2-3 minutes.
- To serve, start with a scoop of rice in a bowl. Top it generously with the beef and vegetable mixture. If desired, sprinkle with scallions and sesame seeds for added texture and flavor.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to substitute ground beef with a plant-based alternative for a vegetarian or vegan dish.
- Store leftovers in an airtight container for up to 3 days in the fridge.