Chinese-style Ground beef stir-fried in chili peppers, soy sauce, green onion, garlic, and vinegar. We always love to name dishes that best match steamed rice as rice killers. And this is another rice killer. It has a slightly spicy, savory, and well-combined flavor that can enhance the taste of rice.
One group of quick and easy rice dishes in Chinese cuisine is named “盖浇饭,” which means dishes over rice. Various types of rice bowls are provided in more minor and significant restaurants. For example, today’s dish is called a ground pork rice bowl. The savory sauce is perfect with steamed rice. You need to mix it well with rice before enjoying it.
Step by Step
Marinating ground beef with Shaoxing wine, salt, and pepper. Set aside for 10 minutes. This step gives the beef a basic savory taste.
Add oil to a pan and fry the minced beef until crispy and slightly golden brown. Keep string and be patient. This may take several minutes. In this process, we are trying to remove the beef’s water content, leaving space for the taste and flavors to come in.
Remove the beef and leave the oil. Fry all the aromatics, including chili peppers, red onion, garlic, and ginger, until aromatic.
Return beef and add light soy sauce and vinegar. Mix well.
What to serve with
It is a bit hot and spicy, so the best choice is to serve with steamed rice. You can cook the steamed rice in a rice cooker or without a rice cooker.
I also recommend serving it with a light salad, like smashed cucumber salad or blanched vegetables.
Ingredients
- 1 cup ground beef
- 3 tbsp. cooking oil
- Freshly steamed rice for serving
marinating sauce
- 1/2 tsp. salt
- dash white pepper
- 1 tbsp. ShaoXing Wine or Cooking Wine
side ingredients
- 6 to 8 fresh long green chili peppers , cut into small circles(depending on how spicy you want it to be)
- 2 fresh red chili peppers , cut into small circles
- 1/2 middle size red onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 thumb ginger
- 1/4 tsp. salt or as needed
- 1 tbsp. light soy sauce
- 1/2 tsp. black vinegar
- 1 tsp. sesame oil
Instructions
- Marinating ground beef with Shaoxing wine, salt, and pepper. Set aside for 10 minutes.
- Prepare all the other side ingredients during this process.
- Add oil to a pan and fry the minced beef until crispy and slightly golden brown. Keep string and be patient. This may take several minutes.
- Remove the beef and leave the oil. Fry all the aromatics, including chili peppers, scallion, red onion, garlic, and ginger, until aromatic.
- Return beef. Add salt, light soy sauce and vinegar. Drizzle some sesame oil. Mix well.
- To serve, pour the ground chili beef on your freshly steamed rice. And serve hot!
Notes
Nutrition
Sign me up for this! Such classic flavours, I love it. I don’t think many people think of ground beef when they are making Asian recipes. But it is SO good!! I first discovered using ground chicken when I made Larb (Thai). Then I was obsessed!
That’s so right Nagi, ground meat usually is so good with many of the Asian style seasonings. They are even better when served with steamed rice.
Larb is actually a Lao dish. It is the national dish of Laos. 🙂
Hi Samantha,
Thanks for the information. I searched Larb and it looks quite interesting and yummy.
Your recipe calls for 1 cup ground beef. Is this a mistake and intended to type 1 pound? If I used 2 pounds of ground beef how much of the ingredients should I use? Should I double both the marinating and side ingredients?
Thank you!
Hi Jordan,
No it is just 1 cup ground beef,not 1 pound because it is directly served with steamed rice. If you want to make a larger amount like 2 pounds, then you will need to triple the marinating and side ingredients.
Made this recipe. My husband and I loved how simple and fast the recipe was, and how it used ingredients we had on hand while still giving a unique flavor compared to what we usually cook. We agree the ginger mixed with the ground beef really made it. Thanks for sharing.
Hi Jenna,
Thanks for leaving me this sweet note. I am so glad to hear you love this too. Ground beef stir frying is one of my husband favorite beef dishes. There are indeed lots of wonderful dishes requires common ingredients and just a different way of cooking. Happy cooking ahead.
Where I live beef is VERY expensive. Could I substitute ground pork, and if I can; would I need to adjust or change any of the other ingredients. Thanks so much for all your wonderful recipes.
Hi Dee,
Yes, you can definitely use pork to replace beef. No changes for the ingredients.
Hi Elaine, Reading all the comments here, I notice that any ground meat is good, and I am eager to try this for dinner tonight! I was wondering if you noticed that in your recipe, you wrote 1 cup of ground beef, however in the instructions, you wrote Mix ground pork…? I’m sure it was a typo. I think I will try ground chicken or maybe pork.. Thanks for the recipe! Dawn
Hi Dawn,
Thanks for the correctness. Yes, I should mean ground pork. Ground pork can be used to replace beef.But beef tastes the best.
I really like the sound of this recipe, but would like to know what chili peppers you used.
Hi Kathy,
I am using local Chinese long chili peppers. Not sure whether you can find them. However you can use any peppers with stronger spicy taste instead.
How many servings does this recipe make?
Hi Sharon,
It serves three with steamed rice.
Holy god! This is the second time I’ve made this and I still find it too spicy. Followed the recipe exactly the first time and used less peppers and cooked them longer the second time and I still have tears and a runny nose while eating. Don’t get me wrong….it’s tasty just a bit too extreme even for my taste and I love spicy food! Proceed at your own risk! Btw, black vinegar was used the second time and balsamic vinegar was used the first time as I didn’t have black vinegar and there is absolutely no difference in flavor.
Hi Darlene,
Thanks for trying and let me know the result. This dish has a origin in Hunan cuisine which is famous for its spiciness. So I can guess it might be over spicy for lots of people. Vinegar used here is just a small amount, with the volatilization process, it can make the beef tastes tender and pure.
Happy cooking and go ahead to check other recipes. As you can find that I have lots of spicy recipes on my blog.
Hi Elaine,
Made this dish last night and I must say, they’re so good. My mom couldn’t believe how simple and straightforward this recipe was. We had everything on hand except for black vinegar which we substituted with white. It was nevertheless a perfect dish. Thank you so much for sharing the recipe. ❤
You are the most welcome, Za.
I looooooved this Recipe! I used ground turkey meat. I will definitely make this again soon. I couldn’t get enough of it.
Thanks for the feedback! Glad to know you loved it. Happy cooking!