In a large skillet over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 diced onion, 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 diced jalapeño. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.

Add 1 pound of ground beef to the skillet with the sautéed vegetables. Increase the heat to medium-high, breaking the meat apart with a spatula. Cook for about 6-8 minutes until the beef is browned and no longer pink.

Carefully drain any excess grease from the skillet, then return the mixture to the skillet.

Stir in 3 tablespoons of soy sauce, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well and let the mixture simmer for an additional 2-3 minutes.

Remove the skillet from heat. If using, spoon the beef and vegetable mixture over cooked rice in individual bowls.