3. Brown the Ground Beef
Add the 1 pound of ground beef to the pan. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
4. Stir in the Sauce
In a small bowl, whisk together:
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¼ cup soy sauce
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2 tablespoons hoisin sauce
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1 tablespoon brown sugar
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1 tablespoon sesame oil
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional)
Pour the sauce over the browned beef, stirring to coat evenly. Let it simmer for 2-3 minutes until the sauce slightly thickens and clings to the beef.
5. Cook the Bell Peppers
Add the sliced red and green bell peppers into the skillet. Stir-fry for about 4-5 minutes, until they’re tender-crisp but still vibrant. Don’t overcook — you want a slight crunch to contrast the beef and rice.
6. Assemble the Rice Bowl
Spoon a generous amount of fluffy white rice into serving bowls. Top with a hearty scoop of the beef and pepper mixture.
Garnish with:
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Sliced green onions
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A sprinkle of sesame seeds
Optional: Add a drizzle of sriracha or chili oil for a spicy kick.
