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Wok and Roll

Stir-Fried Ground Beef, Bell Pepper, and Egg Omelette

30 minutes
Serves 4
DinnerChinese
Herb's take

Inspired by classic Chinese stir-fry techniques, this dish transforms humble ground beef and bell peppers into a colorful, protein-packed omelette. You'll master the art of cooking eggs over high heat for a silky, restaurant-style scramble.

Equipment needed
  • Wok (or 12-inch nonstick skillet)

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons of vegetable oil in a large wok or 12-inch nonstick skillet over high heat until shimmering.
  2. 02
    Add the ground beef and cook, breaking it up with a spatula, until just browned and no longer pink, about 3–4 minutes. Transfer the beef to a plate and set aside.
  3. 03
    Add the remaining 1 tablespoon vegetable oil to the empty wok. Add the onion and bell pepper. Stir-fry for 2–3 minutes until the vegetables start to soften.
  4. 04
    Add the garlic and cook for 30 seconds until fragrant.
  5. 05
    Return the ground beef (and any juices) to the wok. Add the soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another 1–2 minutes to combine and reduce slightly.
  6. 06
    In a medium bowl, beat the eggs until well blended.
  7. 07
    Push the beef and vegetables to one side of the wok. Pour the beaten eggs into the empty side. Let the eggs sit undisturbed for 30 seconds, then gently stir to scramble, incorporating the beef and vegetables as the eggs begin to set.
  8. 08
    Remove from heat while eggs are still a little soft, they’ll finish cooking from residual heat. Drizzle with sesame oil and toss in scallions.
  9. 09
    Taste and adjust seasoning with salt and black pepper if needed. Serve hot, ideally with steamed rice.

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