Sweet Chili Beef Bowls with Jasmine Rice and Candied Peanuts

Skip the takeout and whip up these irresistible sweet chili beef bowls in just 30 minutes. Tender ground beef, colorful bell pepper and onion are coated in a luscious sweet chili sauce, while peanuts are transformed into a crunchy, candied topping. Everything comes together over a bed of fluffy jasmine rice for a symphony of flavors and textures.

This recipe is perfect for a quick weeknight dinner that feels special. The combination of savory beef, sweet chili glaze and crunchy peanuts will have everyone coming back for seconds. Serve with lime wedges for a bright, fresh finish.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Finely chop cilantro.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, heat a large nonstick pan over medium-high heat. Add peanuts, 2 tablespoons water and 1 teaspoon sugar. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in veggies, then add soy glaze, chili sauce and 1 tablespoon butter. Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
6. Fluff rice with a fork; stir in 1 tablespoon butter and lime zest to taste. Season with salt. Divide rice between bowls and top with beef mixture, peanuts and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of beef?

Yes, ground chicken or diced chicken breast works well. Adjust cooking time as needed until chicken is cooked through.

Can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari in place of the sweet soy glaze and ensure the chili sauce is gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.