This spicy beef and red pepper rice bowl is cooked with dried red chili peppers and topped with a runny egg for a quick and easy dinner.
A few months ago, I made mapo tofu, a super delicious and spicy traditional Chinese dish that I pretty much un-traditionalized/butchered because fermented black beans and Sichuan peppercorns are not really something you’re easily going to find in Hopewell Junction, NY.
The most exotic ingredient I could get was dried red chili peppers. The thing is, that recipe called for like 4 peppers and I had to buy a bag of about 100.
So, with 96 dried red chili peppers sitting in my pantry for the past 4 months, I decided it was time to bring some spice into our lives with this spicy beef and pepper rice bowl.
Della Rice recently sent me 5 of their bags of rice and I was challenged with coming up with my own “stir”. Stir, rice bowl, call it whatever you want, basically it’s a bunch of ingredients with rice as the base.
These are honestly my favorite kinds of meals because they can truly be whatever you have on hand.
Got an avocado and cilantro in the fridge? Go Mexican! No protein defrosted? Make an egg scramble over rice! Got 96 dried red chili peppers in your pantry? Make this spicy beef and red pepper rice bowl with Della Rice’s jasmine rice!
Here’s the thing about chili peppers though, you know, in case you’ve been living under a rock, they’re spicy.
So when your husband comes inside from snow plowing (for the millionth time this winter), sees this in the skillet on the stove and decides to eat this while you’re upstairs showering and can’t tell him NOT to eat the chili peppers whole, he might end up in a fit of pain with tears running down his face because he thought they were a “red string bean”.
Yes, I live with someone who thinks red string beans exist.
Love this spicy beef and red pepper rice bowl?
For the rice
*This post is sponsored by Della Rice. All content and opinions are my own.