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Beijing Ground Beef

Lean ground beef with bell pepper and onion in a sweet, tangy, umami sauce.
4.56 from 45 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 250kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Ground Beef 96/4
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 tablespoon Olive Oil

For the Sauce

  • 1/4 cup Hoisin
  • 2 tablespoons Sugar Free Ketchup
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Low Sodium Soy Sauce
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Garlic Powder
  • 1/2 cup Beef Bone Broth

Instructions

  • Cut the bell pepper and onion into equally sized 3/4" squares. Heat the olive oil in a large skillet over medium-high heat and add the veggies. Cook until the peppers have slightly softened and the onion begins to caramelize around the edges, about 3-5 minutes.
  • Transfer the veggies to a bowl and add the ground beef to the skillet. Press it flat and brown both sides before breaking apart with a spatula and fully cooking.
  • While the beef cooks, mix the sauce ingredients together. Once the beef is fully cooked, add the sauce and cook until you have a thick sauce that leaves a clear trail when you drag a spatula across the bottom of the skillet. This should take about 4-6 minutes.
  • Once the sauce has thickened, add the veggies back to the skillet and stir everything together. Garnish with scallions and sesame seeds, if desired.

Notes

Each serving has 6 WW SmartPoints (blue).

Nutrition

Calories: 250kcal | Carbohydrates: 19g | Protein: 23g | Fat: 8g