Description
This Easy Beef Bowls recipe features savory ground beef cooked with a flavorful blend of hoisin, soy, sriracha, and fresh ginger, served over fluffy jasmine rice. Topped with crunchy red bell peppers and optional scallions and sesame seeds, this quick and satisfying meal is perfect for weeknight dinners or anytime you want a delicious Asian-inspired bowl.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked white jasmine rice
- 1 pound lean ground beef
- 1 tablespoon packed brown sugar
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
Garnish (optional)
- Chopped scallions
- Sesame seeds
Instructions
- Cook the rice: Prepare the white jasmine rice according to the package directions, or make your usual amount for four servings.
- Brown the beef: While the rice cooks, heat a skillet over medium-high heat and add the lean ground beef. Break it up with a spoon as it cooks, about 8-10 minutes, until fully browned. Drain excess fat if needed.
- Add the sauce: Remove the pan from heat and stir in brown sugar, hoisin sauce, soy sauce, sriracha, grated fresh ginger, and minced garlic, mixing well to coat the beef evenly.
- Cook the peppers: Reduce heat to medium and return the pan to the stove. Add the chopped red bell pepper and cook for a few minutes, stirring often, until the peppers are tender but still crisp.
- Serve: Spoon the flavorful beef mixture over the cooked jasmine rice and garnish with scallions and sesame seeds, if desired. Serve immediately.
Notes
- Use lean ground beef to reduce excess fat and calories.
- Adjust the amount of sriracha to control the spice level.
- For a gluten-free version, substitute tamari or gluten-free soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Try adding steamed broccoli or snap peas for extra vegetables.
