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Honey garlic beef served over warm rice in a bowl.
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Honey Garlic Black Pepper Ground Beef Bowls

These Honey Garlic Black Pepper Ground Beef Bowls are a quick and flavorful 30-minute dinner made with ground beef, veggies, and a delicious homemade honey garlic sauce. Perfect for satisfying your takeout cravings right at home!
Course Main Course
Cuisine Asian
Keyword honey garlic black pepper ground beef bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup beef broth
  • 3 Tbsp. honey
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 Tbsp. freshly cracked black pepper
  • 6 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 2 tsp. cornstarch

For the Bowls

  • 1-2 Tbsp. neutral oil, optional, depending on the fat content of your beef
  • 1 lb. ground beef, 90/10 or 93/7
  • 1 small yellow onion, diced
  • 2 small red bell peppers, diced
  • 4 green onions, sliced (whites and greens separated)

For Serving

  • Cooked jasmine rice
  • Sesame seeds
  • Green onions
  • Chili crisp, optional
US Customary - Metric

Instructions

  • Make the sauce: Whisk together all ingredients for the sauce and set aside.
    1/3 cup low-sodium soy sauce, 1/4 cup beef broth, 3 Tbsp. honey, 1 Tbsp. oyster sauce, 1 Tbsp. rice vinegar, 2 tsp. toasted sesame oil, 1 Tbsp. freshly cracked black pepper, 6 cloves garlic, 2 tsp. fresh ginger, 2 tsp. cornstarch
    Side-by-side of whisking sauce ingredients together.
  • Brown the beef: Add the oil and heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into medium-sized crumbles. Cook until deeply browned, about 7-8 minutes Start Timer. Drain excess grease if needed, leaving about 1 tablespoon in the pan for flavor.
    1-2 Tbsp. neutral oil, 1 lb. ground beef
    Side-by-side of browning beef in a large skillet.
  • Cook the vegetables: Add the diced onion, bell peppers, and the white parts of the green onions. Cook for 4-5 minutes Start Timer, until the vegetables are just tender but still have a little bite.
    1 small yellow onion, 2 small red bell peppers, 4 green onions
    Side-by-side of adding the veggies to the cooked beef and cooking until tender.
  • Add the sauce: Give the sauce one final whisk to get anything that has settled at the bottom. Pour it into the skillet. Cook for 2-3 minutes Start Timer, stirring frequently, until the sauce thickens and coats the beef. Remove from the heat.
    Pouring sauce over cooked beef and vegetables.
  • Finish: Stir in the green onion tops. Taste and add more freshly cracked black pepper if desired.
    Adding green onions to finished honey garlic beef skillet.
  • Assemble: Serve over warm jasmine rice. Top with sesame seeds, more green onions, extra cracked black pepper, chili crisp if you like heat (or you can find mild chili crisp that’s also really delish!)
    Cooked jasmine rice, Sesame seeds, Green onions, Chili crisp
    Side-by-side of honey garlic black pepper ground beef cooked in a large skillet then served in a bowl over rice with sesame seeds and green onions.

Notes

  • Don't stir the beef constantly: Let it sit for a minute or two at a time so it develops browned, crispy bits. Those caramelized pieces add tons of flavor.
  • Black pepper: Freshly cracked black pepper is one of the stars of this dish. It gives the sauce much more depth than pre-ground pepper.
  • Cornstarch: Whisk the cornstarch into the sauce before adding it to the pan, and give it another quick whisk right before pouring, since it settles quickly.
  • Sauce consistency: If the sauce thickens more than you'd like, stir in a splash of beef broth or water.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 24g | Protein: 23g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1006mg | Potassium: 673mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2004IU | Vitamin C: 82mg | Calcium: 74mg | Iron: 4mg