YOUR SOLIN GENERATED RECIPE
Beef and Shishito Pepper Rice Bowl
Sautéed lean ground beef and blistered shishito peppers tossed in a savory ginger-tamari glaze over a bed of warm, nutty brown rice.
INGREDIENTS
8 oz 93% lean ground beef
0.25 cup cooked brown rice
1 cup shishito peppers
0.5 tsp toasted sesame oil
1 tbsp tamari
1 tsp fresh ginger
1 clove garlic
0.25 tsp red pepper flakes
1 tbsp green onions
0.5 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a large skillet over medium-high heat and add the toasted sesame oil.
Place the shishito peppers in the skillet and cook for 3 to 5 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the skillet and set them aside on a plate.
In the same skillet, add the ground beef, sea salt, and black pepper, breaking the meat into small crumbles with a spatula.
Cook the beef until it is browned and cooked through, then stir in the minced garlic, fresh ginger, and red pepper flakes.
Sauté for 1 minute until the aromatics are fragrant, then pour in the tamari and stir to glaze the beef.
Add the blistered shishito peppers back into the skillet and toss to combine with the beef mixture.
Place the warm cooked brown rice in a bowl and top with the beef and pepper mixture.
Garnish with sliced green onions and serve immediately.