A ground beef and bell pepper stir-fry served over jasmine rice brings together garlic, ginger, soy sauce, chile paste, and Worcestershire sauce in a single skillet. The recipe yields four servings and takes 55 minutes from start to finish, with 15 minutes of prep and 40 minutes of cooking.
The dish starts with 1 cup of dry jasmine rice simmered in 2 cups of water for 20 minutes. While the rice cooks, 1 pound of lean ground beef is browned in a skillet over medium heat, then drained and set aside. In the same skillet, 1 tablespoon of olive oil is heated before adding chopped red and green bell peppers, 0.25 cup chopped fresh parsley, 2 large thinly sliced garlic cloves, and 2 tablespoons minced fresh ginger. The vegetables are seasoned with 0.25 teaspoon each of crushed red pepper, salt, and ground black pepper, then cooked until tender.
The beef returns to the skillet and is combined with 0.25 cup beef stock, 1 tablespoon low-sodium soy sauce, 1 teaspoon chile paste, and 0.5 teaspoon Worcestershire sauce. The mixture cooks until thickened and heated through, then is served over the cooked rice.
Each serving provides 466 calories, 20 grams of fat, 45 grams of carbohydrates, and 25 grams of protein, according to the recipe's stated nutrition facts.
Editorial Notes