Asian-Style Ground Beef & Vegetable Rice Bowl
A savory and wholesome rice bowl made with seasoned ground beef, crisp-tender vegetables, and a flavorful soy-ginger sauce. Served over fluffy rice, it’s a balanced meal perfect for busy weeknights.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings:2
Ingredients
For the beef:
250g (½ lb) ground beef (lean)
1 tbsp sesame oil (or olive oil)
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp rice vinegar or lime juice
½ tsp chili flakes
1 tsp honey or brown sugar
For the vegetables:
1 cup carrot, julienned or shredded
1 cup zucchini, julienned or sliced
1 cup bell peppers, thinly sliced
1 small onion, thinly sliced
1 cup broccoli florets
For the rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
For garnish:
1 tbsp sesame seeds
2 green onions, chopped
Fresh cilantro
Instructions
Cook the Rice:
Rinse rice until water runs clear.
In a pot, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook 12–15 minutes. Fluff with a fork.
Cook the Ground Beef:
Heat sesame oil in a skillet/wok over medium-high heat.
Add garlic and ginger, sauté 30 seconds.
Add ground beef, breaking it up with a spatula. Cook until browned (6–7 minutes).
Stir in soy sauce, oyster sauce, rice vinegar, chili flakes, and honey. Simmer 2–3 minutes until beef is coated in sauce.
Stir-Fry Vegetables:
In the same pan (push beef to one side or remove), add onion, carrots, bell peppers, zucchini, and broccoli.
Stir-fry 4–5 minutes until tender-crisp. Mix with the beef.
Assemble the Bowl:
Divide rice into bowls.
Top with beef-vegetable mixture.
Garnish with sesame seeds, green onions, and cilantro.
Notes & Tips
Swap beef with ground chicken, turkey, or tofu for a lighter version.
Add a fried or poached egg on top for extra protein (Korean bibimbap style).
Adjust soy sauce/honey balance depending on sweet-salty preference.
Frequently Asked Questions
Q: Can I meal prep this?
Yes! Cook beef and veggies, store separately from rice, and assemble when ready.
Q: Can I use frozen vegetables?
Yes, just stir-fry directly — no need to thaw completely.
Q: What’s the best rice for this dish?
Jasmine rice gives a nice fragrant base, but brown rice or quinoa also work well.
Nutritional Information
Calories: 540 kcal
Protein: 32g
Carbs: 56g
Fat: 20g
Fiber: 6g