Asian mince and pepper saute

    55 min

    This minced beef dish is served over jasmine rice and combines the flavours of garlic, soy and ginger with a hint of heat. A perfect one dish meal!

    142 people made this

    Serves: 4 

    • 200g jasmine rice
    • 500ml water
    • 450g (1 lb) lean mince
    • 1 tablespoon olive oil
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 4 tablespoons chopped fresh parsley
    • 2 large cloves garlic, thinly sliced
    • 2 tablespoons minced fresh root ginger
    • 1/4 teaspoon dried red chilli flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons beef stock
    • 1 tablespoons light soy sauce
    • 1 teaspoon chilli paste
    • 1/2 teaspoon Worcestershire sauce

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a medium saucepan, bring the rice and water to the boil. Cover, reduce heat, and simmer 20 minutes.
    2. In a frying pan over medium heat, cook and stir the mince until evenly browned. Drain, and set aside.
    3. Heat the olive oil in the pan over medium heat. Stir in the red pepper, green pepper, parsley, garlic and ginger. Season with red chilli flakes, salt and pepper. Cook and stir until tender.
    4. Return the beef to the pan. Mix in the beef stock, soy sauce, chilli paste and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

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    Reviews in English (137)


    Me and my husband adore this recipe! I make it at least once a month. Instead of chili paste (because I can never find it) I use tomatoe paste and I add all the sauces until it tastes right to me. If it looks dry, I add chicken or beef broth. We love to mix the left overs with the rice and put in the fridge for the next day. Tastes even better the next day for lunch! Great recipe, thanks!  -  03 Jul 2005  (Review from Allrecipes US | Canada)


    Quick, easy, and tasty. I couldn't find chili paste, so I used this Thai sweet and spicy chili sauce instead and it was fine. I would like to find the chili paste and try it next time I make it (there will be a next time). I also doubled the sauce mixture and for us, that would have been necessary. I used just red pepper and I added shredded carrots, broccoli, and cabbage. I think mushrooms would be good as well. Overall, very versatile recipe.  -  04 Apr 2007  (Review from Allrecipes US | Canada)


    This was fantastic...I kind of miscalculated the amounts of ginger and garlic, but the result was fantastic. The ginger plays a key role in the dish, and it compliments the hot of the red pepper, and the tang of the garlic perfectly. I didn't use red bells, because of the cost in my area(at $2.99a pound, you'd probably agree), but the green pepper was perfect, nontheless. I did have to make my own chile paste using tomato paste, hot sauce, chile owder, and paprika, but the effect was the same. Everyone gobbledit up, and my friend, an aspiring chef, told me that he would make this at home, quite the compliment. Thank you for such a great way to use ordinary ground beef!!  -  25 Jan 2007  (Review from Allrecipes US | Canada)