I don’t know why my friend calls herself “The not so creative cook” because I love visiting her blog and I find her recipes and anecdotes quite inspiring. Anyway, at the beginning of this week, I bought this huge package of ground (mince) beef and I wasn’t planning to freeze it. So this week’s menu was “ground beef, ground beef and some more ground beef” First I made the rice in the previous post. Then I made spaghetti bolognese, then these Cheese and Pepper Stuffed Burgers.
Yesterday as I was visiting my “not so creative friend”, I saw this recipe and I was sold. I made it with minor adjustments, for dinner. We had a half cup left over and my son had it for breakfast, with rice, this morning. Thank you so much Jhuls for this wonderful recipe.
Ground Beef with Capsicum and Peas
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 4 cloves garlic, crushed
- ½ cup diced red, green or orange bell pepper (capsicum)
- ½ teaspoon red chilli flakes
- 500g (1 pound) ground (mince) beef
- ½ cup diced carrots
- 1 tablespoon rice vinegar or dry sherry (I have used both and I prefer the sherry)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
- 180ml (¾ cup) beef or chicken stock (broth)
- Salt and freshly ground pepper to taste
- 1 cup frozen peas
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Heat the olive oil over medium high heat in a wok or heavy based skillet.
- Add the onion, garlic, bell pepper and chilli flakes and cook until onion is translucent (about 5 mins).
- Add the ground beef and carrots and stir fry over high heat until no longer pink and slightly browned.
- Add the rice vinegar (or dry sherry), oyster sauce, soy sauce, sesame oil and sugar, and cook for about a minute.
- Add the broth (stock), bring to the boil, reduce heat and simmer 10 minutes. Adjust seasoning.
- Add the green peas and cook for about a minute, then add the cornstarch slurry, while stirring constantly. Cook until the sauce has thickened or has reached your desired consistency.
- Serve with steamed basmati rice or pasta of your choice.