Asian-Inspired Ground Beef & Pepper Rice Bowls

by Ashleu Schuering on June 17, 2025 0 comments

My Asian-inspired Ground Beef and Pepper Rice Bowls are the easy weeknight dinner your routine has been missing! Sweet peppers and onions, lean ground beef, and a slightly spicy, perfectly garlicky honey soy chili sauce are served over fluffy rice. Just 10 minutes of prep for a fantastically flavorful, fuss-free meal!

When it comes to inexpensive dinner ingredients, it’s tough to beat ground beef and rice. Ground meat is almost always less expensive than whole cuts, and grains like rice are cheap and widely accessible. This bell pepper beef rice bowl masterfully combines the two with an array of colorful veggies and a zippy, quasi-teriyaki sauce for a meal the whole family will love.

This ground beef rice bowl recipe isn’t just affordable—it’s also deeply satisfying. The mix of lean protein, fiber-packed veggies, and cozy carbs ensures that even the hungriest tummies will be sated. Each serving clocks in at just 300 calories, but is packed with nearly 25 grams of protein to keep you full and happy.

Best of all, this easy beef pepper rice recipe is a snap to throw together—the active prep takes just 10 minutes, and you’ll be ready to eat in just 30 minutes. It’s one of my favorite meals to end a long day—right up there with my viral hot honey ground beef bowls and my Mexican beef and rice skillet.

So, next time you’re thinking about picking up a takeout menu, take a moment to pause. This fresh-tasting, garlicky, gingery, sweet and spicy beef and rice bowl will satisfy all those umami cravings at a fraction of the cost! And, since you’re making it at home, you have full control over what goes into it—flexibility no restaurant can provide.

Looking for more easy, Asian-inspired rice bowls? Check out my firecracker meatballs, beef with garlic sauce, teriyaki shrimp stir fry, and ground turkey teriyaki rice bowls next!

Why You’ll Love This Rice Bowl Recipe

Quick & Easy – Brown some beef, chop some veggies, mix up a quick sauce, and before you know it, dinner is on the table! With just 10 minutes of prep, 20 minutes of cooking time, and one pan, this speedy dinner is simple enough for even the busiest weeknights.
Customizable – This is essentially just a ground beef stir fry, so there’s lots of flexibility. Swap your proteins, change out your veggies, or make it extra spicy or extra mild depending on your preferences!
Budget-Friendly – Regional prices will vary, but even here in Boston I was able to make this rice bowl with beef recipe for under $10—that comes out to less than $2.50 a serving. You can’t even get a fast food meal for that cheap these days, and certainly nothing as nutritious!

Nutritional Deep Dive

At just 300 calories per serving, the topping for these ground beef and pepper rice bowls is exceptionally light—especially considering how filling it is. Part of that is thanks to 23.6 grams of protein and 16 grams of fat, mostly from the beef. You’re also getting 17 grams of carbs, 1.6 of which are from the fiber in the veggies. All in all, it’s quite well-balanced.

Of course, there’s always room for adjustment here at Wellness By Kay! Here are just a few ideas of how you can tweak your stats:

To reduce the fat and calories, use a non-stick pan and halve the amount of olive oil you use. There won’t be a ton of fat that renders off the meat, but you can pour any excess off.
To lower the carb count, omit the honey or swap in a keto-friendly alternative. You can also opt to serve the bell peppers and ground beef over cauliflower rice or tuck it into lettuce cups.
To increase the protein and fiber, add a few handfuls of shelled edamame to the mix. Don’t forget that legumes + whole grains = complete protein—edamame with rice fits the bill! You can also top it off with a fried, soft boiled, or poached egg—the jammy yolk will add a welcome richness.
For extra fiber, feel free to add even more veggies to the stir fry and serve it over brown rice.

Ingredients & Substitutions

Lean Ground Beef – 93/7 ground beef offers approximately 24 grams of protein and 7 grams of fat per 4-ounce serving, while 95/5 notches 24.2 grams of protein and 5.7 grams of fat per 4-ounce serving. Either works great!
Olive Oil & Toasted Sesame Oil – Dark, toasty sesame oil brings a big punch of nutty flavor to the table, but it has a very low smoke point. Adding some olive oil (preferably refined, not extra virgin) helps increase the smoke point for our sauté while still letting that sesame flavor shine.
Yellow Onion & Garlic – It’s rare for me to make a savory meal without this allium duo! Feel free to swap in red or white onions or shallots if needed. You can also get away with using ¼ teaspoon of garlic powder per clove of fresh in a pinch.
Green & Red Bell Peppers – Green bell peppers are less sweet and have an earthier flavor than their more brightly colored counterparts. Feel free to use red, orange or yellow—they’re all roughly the same. You can also swap in a spicier poblano pepper for the green bell pepper if you’d like a bit more heat.
Ginger Root – Fresh ginger has a spicy-sweet heat that amplifies the Asian flavor vibes. Feel free to use jarred or tubed ginger paste to cut back on prep, or use roughly ½ – 1 teaspoon of dried ground ginger (which is much more potent than fresh).
Soy Sauce – This acts as both our salt and our umami. You are welcome to use low-sodium soy sauce if you prefer.
Beef Broth – For rich meaty flavor to bolster our sauce. You can also use chicken broth or veggie broth.
Honey – Adding a bit of floral sweetness helps balance out the salty and spicy flavors. You are welcome to use agave nectar or maple syrup if needed.
Cornstarch – This all-natural thickener gives our sauce the perfect glossy consistency. If you’re allergic to corn, potato starch is a perfect 1:1 substitute.
Chili Garlic Sauce – Also known as sambal oelek, this bright red sauce adds a vibrant spiciness that I love. Sriracha is a close enough substitute, as is slightly sweeter, funkier gochujang.
Black Pepper & Red Pepper Flakes – I did promise beef and pepper rice bowls, so we’re going all out with both peppercorns and dried chiles.
Cooked Rice, Green Onions & Sesame Seeds – Fluffy steamed rice, colorful scallions, and a sprinkle of toasted sesame seeds round everything out for serving.

How To Make Ground Beef & Pepper Rice Bowls

Step 1: Brown Beef. Add the ground beef to a large skillet or wok over medium heat. Break up into small pieces and cook until no pink remains. Drain the fat and set the meat aside in a bowl covered with foil.

Step 2: Sauté Veggies. Add the olive oil and sesame oil to the pan and increase the heat to medium-high. Once the oil is hot, add the onions, green and red bell peppers. Stir fry for 4-5 minutes until the vegetables are tender.

Step 3: Add Aromatics. Add in the minced garlic and grated ginger and cook for 1 more minute until fragrant. Return the meat to the pan. Reduce the heat to medium.

Step 4: Make Sauce. Combine the soy sauce, beef broth, honey, cornstarch, chili garlic sauce, black pepper and red pepper flakes in a small bowl or jar and mix well.

Step 5: Season Stir Fry.Pour the sauce over the meat and vegetables. Cook for 2-3 minutes until the sauce is thickened enough to coat the back of a spoon.

Step 6: Plate & Enjoy! Garnish with green onions and sesame seeds and serve over your favorite rice.

raw ground beef cooking in a nonstick skillet.

Optional Variations

Gluten-Free – If you can’t do gluten, swap in tamari for the soy sauce.
Soy-Free – If soy is a no-go, coconut aminos are a great option!
Different Protein – As much as I love these ground beef and pepper rice bowls, they’d also be tasty using other meats. Try using ground pork, ground turkey, or ground chicken depending on what you have on hand.
Vegan – Swap in your favorite vegan “meat” crumbles or grate a block of pressed extra firm tofu on the large holes of a box grater to replace the beef. Make sure to swap the honey for one of the vegan alternatives listed above.
Extra Spicy – Some like it hot, so if you need to amp up the fire add a chopped jalapeño or serrano chile to the mix with your bell peppers. You can also drizzle extra chili garlic sauce or some chili crisp on top as a fiery garnish.

Expert Tips

Use grass-fed beef for the best nutrition. It’s naturally leaner, higher in heart-healthy omega-3 fatty acids, and packed with antioxidants like vitamin E and beta-carotene.
Use prepped aromatics to save time. Minced garlic and ginger paste (the kind in a tube or jar) work great in a pinch. If you’re chopping fresh, grate your ginger with a microplane for a super fine texture that melts into the sauce.
Slice peppers and onions evenly. Uniform slices help your veggies cook at the same rate. Aim for strips that are about ¼ inch wide—not too thin or they’ll wilt, not too thick or they’ll stay crunchy. You can also purchase frozen bell pepper strips to save time on prep!
Stir the sauce before adding. Cornstarch tends to settle at the bottom, so give the sauce mixture a quick stir or shake just before pouring it into the skillet to ensure even thickening.
Adjust the heat level to your taste. Chili garlic sauce and red pepper flakes add some kick. If you’re spice-sensitive, start with less and build up—or skip the flakes altogether for a more kid-friendly version.
Let the sauce thicken fully. You’ll know it’s ready when it’s glossy and can coat the back of a spoon. If it’s still too thin, simmer for another minute or two—just don’t crank the heat or it can get gloopy fast.
Choose the right rice. This ground beef with pepper stir fry works beautifully over jasmine, brown, or even cauliflower rice. Want more texture? Try it with quinoa or farro for a fun twist.

Serving Suggestions

This flavorful rice bowl is a complete meal on its own, but pairing it with a fresh, crunchy side makes it even better! Here are a few easy and colorful ideas to round out your plate:

Cucumber & Sweet Pepper Salad – Light, crisp, and refreshing. The cooling cukes and sweet fresh peppers offer a bright contrast to the savory stir fry.
Raw Carrot Salad – Carrot ribbons tossed with an Asian-inspired dressing of rice wine vinegar, soy sauce, and honey are the perfect crunchy pairing for our ground beef and pepper rice bowl.
Honey Garlic Green Beans – For something warm and saucy, sauté green beans in a quick honey-garlic glaze. They’re sweet, salty, and perfect for pairing with this Asian-inspired meal!
Chinese Smashed Cucumber Salad – A chilled, garlicky cucumber salad with a little soy and vinegar zing brings major flavor and texture to the table.

Storage and Reheating Instructions

Refrigerate: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Keep the rice and stir fry separate if possible to prevent sogginess.
Freeze: Let the stir fry cool completely, then transfer it to a freezer-safe container or zip-top bag. Press out excess air and label with the date. Freeze for up to 3 months. For best results, freeze the rice separately.
Reheat: Allow to defrost overnight in the fridge if needed. Warm the beef and pepper mixture in a skillet over medium heat until hot, adding a splash of broth or water if the sauce has thickened too much. You can also reheat in the microwave in 30-second intervals, stirring in between. Add freshly cooked or reheated rice and enjoy!

FAQs

Is eating a ground beef and rice bowl healthy?

While I’m not a certified RDN, I feel great about eating a ground beef and rice bowl—especially when made with lean ground beef and fiber-rich brown rice. You’re getting a good mix of protein, complex carbs, and healthy fats, plus plenty of vitamins and antioxidants from the peppers, onions, garlic, and ginger. If you need further nutritional guidance, I recommend consulting with a professional!

Can you cook ground beef with rice?

Yes, you can cook ground beef with rice—though we don’t do it here. Many recipes call for browning the ground beef first, then adding uncooked rice, liquid (like broth or water), and seasonings to the same pan. As everything simmers together, the rice soaks up the flavor from the beef and turns out tender and delicious. It’s perfect for one-pot meals like my Mexican beef and rice skillet.

What spices are good with beef and rice?

Both ingredients are blank canvases, so you can go in many different directions. In this ground beef rice recipe, the flavor comes from an Asian-inspired mix of garlic, ginger, soy sauce, chili garlic sauce, black pepper, and red pepper flakes—giving it a savory, slightly spicy, and umami-rich profile with a hint of warmth. If you want to change things up, add a dash of Chinese five-spice. A splash of rice vinegar or a squeeze of lime can also brighten things up if you’re craving something tangier.

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