Kung Pao Beef Bowls with Green Bell Pepper & Peanuts

Cook:20min

There are some real life skills we wish we were taught, like how to make a killer stir-fry. Good news, friends—we’ve got you covered! You’ll whip up an easy, super-flavorful version with ground beef, bell pepper, and scallions in a garlicky ginger-soy kung pao sauce. Essential life skill learned? Check. Amazing dinner made in less than 30 minutes? Double check.

Updated at: Sat, 27 Apr 2024 10:58:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories420.9 kcal (21%)

Total Fat31.5 g (45%)

Carbs21.6 g (8%)

Sugars6.4 g (7%)

Protein15.5 g (31%)

Sodium778.1 mg (39%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Contains Soy, Sesame, Wheat

Instructions

Step 1

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. (You’ll start the veggies after 10 minutes.) Keep covered off heat until ready to serve.

Step 2

While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and grate or finely chop ginger and garlic. Roughly chop peanuts.

Step 3

Once rice has cooked 10 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. Add scallion whites, ginger, and garlic; cook until fragrant, 30 seconds.

Step 4

Add beef to pan with veggie mixture; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. (If there’s excess grease in your pan, carefully pour it out.)

Step 5

Stir sweet soy glaze into pan with beef and veggies. Taste and season with salt and pepper. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Step 6

Fluff rice with a fork; season with salt to taste. Divide rice between bowls and top with beef and veggies. Garnish with scallion greens and peanuts.