You know those nights when you want something tasty, quick, and impressive without turning your kitchen into a culinary war zone? Yeah, me too. That’s why I love this Easy Beef and Peppers Skillet—it delivers big flavor, minimal fuss, and it cooks all in one pan. I’ve flipped this skillet recipe into regular-weeknight-rotation territory, and I promise you’ll get juicy beef, sweet peppers, and a sauce that actually tastes like you tried (but didn’t sweat for hours).
I’ll share the exact ingredients, the step-by-step method, plus my best shortcuts and tips so your dinner looks like you spent way more time on it than you did. Want a slightly different take later? I’ll throw in variations and toppings too. Ready to get cozy with comfort food that behaves? Oh, and if you like stuffed-pepper vibes, I sometimes riff on recipes like savory beef and cheese pairings for a brunch-y spin.
Why You’ll Love This Recipe
- One-pan convenience: You cook veggies and beef in the same skillet, which means less cleanup and more time to relax.
- Bold, balanced flavor: The mix of soy, oyster sauce, brown sugar, and sesame oil gives savory, sweet, and umami notes.
- Easy to customize: Want more heat, less sugar, or extra veggies? No problem.
- Great for meal prep: It reheats beautifully and makes solid leftovers for work lunches.
- Fast: From stove to table in under an hour, mostly hands-off while it simmers.
Ingredients You’ll Need
- 1 lb of ground beef
- 3 small to medium sized green bell peppers, chopped
- 1 large red onion, chopped
- 1/4 cup of soy sauce
- 1/4 cup dark Japanese soy sauce (can sub the regular soy sauce if preferred)
- 2 tablespoons of Chinese Oyster Sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of rice vinegar
- 2 teaspoons of vanilla extract
- 2 tablespoons of dried chives (can substitute with fresh)
- 1 teaspoon of white pepper
- 1 teaspoon black pepper or to taste
- 2 teaspoons of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried, ground ginger
- 1 teaspoon of dried chili flakes optional
- 3 tablespoons of toasted sesame oil
- 1 tablespoon of olive oil
- 4 cups of cooked rice
- Chili Garlic Sauce for serving
Ingredient and Method (Didactic Part)
I like to be clear: the ingredients list above gives you everything you need to build layers of flavor. The method breaks the process into reasonable chunks—sauté veggies, brown beef, whisk the sauce, simmer. Follow the steps and the skillet practically cooks itself. Curious why vanilla extract? It softens the bitterness and rounds out the sauce—trust me on this one.
How to Make (Step-by-Step)
STEP 1
In a large skillet add 2 tablespoons of the toasted sesame oil and the tablespoon of olive oil, then add your peppers and onions. Sauté for approximately fifteen minutes until the peppers soften and the onion gets translucent. Don’t rush this part; flavor builds here.
STEP 2
When vegetables are cooked, remove from pan and set aside in a bowl. Keep any fond (the browned bits) in the skillet—they add flavor to the beef.
STEP 3
Add the ground beef to the same skillet over medium-high heat and cook until crumbled and browned. Break it up with a spatula; season lightly while cooking.
STEP 4
Prepare rice separately, adding a splash of toasted sesame oil if you want extra aroma. Use fresh-cooked rice or leftover rice—both work.
STEP 5
When beef is fully cooked, add peppers and onions back to skillet. Mix to combine and heat everything through.
STEP 6
In a bowl, whisk together: soy sauces, rice vinegar, remaining sesame oil, vanilla extract, oyster sauce, brown sugar, and chili flakes. Add garlic powder, onion powder, ground ginger, white and black pepper, and dried chives. Taste (I know, you want to skip this step—I don’t blame you) and adjust salt or spice as needed.
STEP 7
Add the sauce to the meat and vegetable mixture. Simmer covered for 25 minutes, stirring occasionally so nothing sticks. The sauce will thicken and cling to the beef and peppers.
STEP 8
Uncover and simmer on low for 5 additional minutes to reduce and concentrate flavors.
STEP 9
Serve over rice with Chili Garlic Sauce on the side for anyone who wants a kick. Boom. Dinner done.
Pro Tips for the Best Results
- Use a large skillet to avoid crowding. Crowding steams veggies instead of browning them.
- Don’t skip the oil—the toasted sesame oil adds key nutty flavor.
- Taste the sauce before you add it to the pan. Adjust sugar, vinegar, or soy to get balance.
- Brown the beef well for flavor. A little caramelization makes a massive difference.
- Leftover rice? Use it. It reheats better and keeps the dish less mushy.
- Veggie swap: Use red or yellow peppers for sweeter notes. I often mix for color.
- Make it leaner: Use 90/10 ground beef and drain excess fat if desired.
Fun Variations & Topping Ideas
Variations:
- Swap ground beef for ground turkey or shredded chicken for a lighter version.
- Add mushrooms, zucchini, or snap peas to stretch the veggies and boost nutrients.
- For a saucier, more Chinese takeaway vibe, add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) at the end to thicken.
Toppings:
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro or basil for an herby punch
- Crushed peanuts for crunch
- A drizzle of extra chili garlic sauce if you’re feeling dramatic
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in a shallow, freezer-safe container for up to 3 months.
- Reheat on the stove over medium heat for best texture—add a splash of water or soy sauce to liven things up.
- Microwave reheats work too; cover loosely and heat in 60-second bursts, stirring in between.
Leftover ideas
- Toss leftovers into scrambled eggs or an omelet for a powerful breakfast.
- Use as a filling for tacos or burritos—rice and beef together, yes please.
- Make a quick noodle bowl: warm the mixture and toss with cooked noodles and extra soy sauce.
- Layer into a casserole with cheese and bake for a cheesy, slightly rebellious dinner.
If you want more stuffed-pepper-style ideas, I sometimes blend flavors from other recipes like this easy taco stuffed peppers for a changeup.
Frequently Asked Questions (FAQ)
What can I use instead of dark Japanese soy sauce?
You can substitute regular soy sauce if needed, but expect a slightly lighter color and flavor. Add a pinch of molasses or a dash more brown sugar if you want the depth that dark soy gives.
Can I make this gluten-free?
Yes. Use tamari or a gluten-free soy sauce and ensure your oyster sauce or substitute is gluten-free.
How spicy is this recipe?
This recipe stays mild unless you add the dried chili flakes or chili garlic sauce. Adjust to your taste.
Can I prep ahead of time?
Definitely. Chop the peppers and onions and mix the sauce ahead of time. Store separately and cook on the same day for best texture.
Does the vanilla really belong in a savory dish?
Yes. I was skeptical too, but vanilla extract rounds flavors and reduces bitterness—subtle, but real. FYI, it doesn’t make the dish taste like dessert.
Conclusion
This Easy Beef and Peppers Skillet earns its “one-pan wonder” title because it gives you big flavor, little cleanup, and plenty of options to customize. I love this recipe for weeknights when I want comfort food that behaves. Try it, tweak it, and tell me how you upgraded it—did you go nuts with toppings or keep it classic? If you want a different stuffed-pepper angle or inspiration, check out this solid riff on the theme at Stuffed Pepper Skillet (Easy Ground Beef Recipe) | Valerie’s Kitchen. Leave a comment and a rating if you make it—I actually read them and I’ll probably steal your tweak. IMO, that’s the fun part 🙂
Easy Beef and Peppers Skillet
Ingredients
Main Ingredients
- 1 lb ground beef Use 90/10 ground beef for a leaner option
- 3 pieces small to medium sized green bell peppers, chopped
- 1 large red onion, chopped
- 4 cups cooked rice Can substitute with fresh-cooked or leftover rice
- Chili Garlic Sauce to taste for serving Optional for extra heat
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup dark Japanese soy sauce Can substitute with regular soy sauce
- 2 tbsp Chinese oyster sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tsp vanilla extract Helps soften bitterness in the sauce
- 3 tbsp toasted sesame oil Use in combination with olive oil
- 1 tbsp olive oil
- 1 tsp white pepper Adjust to taste
- 1 tsp black pepper Adjust to taste
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried ginger Use ground ginger
- 1 tsp dried chili flakes Optional for heat
- 2 tbsp dried chives Can substitute with fresh chives
Instructions
Preparation
- In a large skillet, add 2 tablespoons of toasted sesame oil and 1 tablespoon of olive oil, then add your peppers and onions. Sauté for approximately 15 minutes until the peppers soften and the onion gets translucent.
- Remove the sautéed vegetables from the skillet and set aside in a bowl, leaving any fond (browned bits) in the skillet.
- Add the ground beef to the same skillet over medium-high heat and cook until crumbled and browned, breaking it apart with a spatula and seasoning lightly.
Cooking
- Prepare the rice separately, adding a splash of toasted sesame oil for additional aroma.
- Once the beef is fully cooked, add the peppers and onions back to the skillet, mix to combine, and heat everything through.
- In a separate bowl, whisk together the soy sauces, rice vinegar, remaining sesame oil, vanilla extract, oyster sauce, brown sugar, and chili flakes. Add garlic powder, onion powder, ground ginger, white and black pepper, and dried chives. Taste and adjust seasoning as needed.
- Add the sauce to the beef and vegetable mixture. Cover and simmer for 25 minutes, stirring occasionally.
- Uncover and simmer on low for an additional 5 minutes to reduce and concentrate flavors.
- Serve the mixture over rice with Chili Garlic Sauce on the side.
