Dinner

Sticky Ginger Beef and Rice Bowls with Marinated Veggies and Snap Peas Recipe

ByThomas Greene December 10, 2025December 10, 2025

Introduction

Sticky Ginger Beef and Rice Bowls are a delightful combination of savory, sweet, and tangy flavors. Paired with marinated crunchy veggies and snap peas, this dish offers a satisfying meal perfect for any night of the week.

A blue bowl filled with a base layer of white fluffy rice, topped with a layer of cooked ground beef that is dark brown in color and scattered evenly over the rice. On top of the beef are fresh green snap peas, thinly sliced round radish pieces with white centers and pink edges, and a small mound of thinly sliced orange carrot strips in the center. Light beige sauce is drizzled over the entire dish, and small crispy brown bits are sprinkled across the top. The bowl sits on a wooden board with a pale blue cloth napkin to the left, a black fork to the right, a small white bowl with creamy beige sauce above, and a glass to the upper right, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Ground Beef
¾ cup Jasmine Rice
56 g Carrot, julienned
28 g Crispy Shallots
2 tbsp Soy Sauce
1 tbsp Ginger-Garlic Puree
113 g Sugar Snap Peas
1 tbsp Rice Vinegar
4 tbsp Mayonnaise
1 tbsp Honey
1 tbsp Oil*
½ tsp Sugar*
0.38 tsp Salt*
3 Radishes
0.13 tsp Pepper*

Instructions

Step 1: Wash and dry all produce. Heat a medium pot over medium heat and add ½ tablespoon oil. Stir in the jasmine rice and ½ tablespoon ginger-garlic puree. Cook, stirring often, until fragrant, about 1-2 minutes.
Step 2: Add 1¼ cups water and ¼ teaspoon salt to the pot. Bring to a boil over high heat, then reduce to low, cover, and cook until rice is tender and liquid is absorbed, about 12-14 minutes. Remove from heat and keep covered.
Step 3: Thinly slice the radishes and trim the snap peas. In a small bowl, combine mayonnaise with half of the soy sauce and set aside.
Step 4: In a medium bowl, whisk together rice vinegar, sugar, salt, and pepper. Add the radishes and julienned carrots, tossing to coat. Set the marinated veggies aside.
Step 5: Heat a large non-stick pan over medium-high heat. Add ½ tablespoon oil, then cook the snap peas seasoned with salt and pepper, stirring often, until tender-crisp, about 3-4 minutes. Remove snap peas and keep warm.
Step 6: In the same pan, add the ground beef without oil. Cook over medium-high heat, breaking up the meat, until no pink remains, approximately 4-5 minutes. Drain excess fat carefully.
Step 7: Stir in ½ tablespoon ginger-garlic puree and cook for 30 seconds until fragrant. Remove from heat, then mix in honey, remaining soy sauce, and pepper. Stir to combine well.
Step 8: Fluff the cooked rice with a fork. Divide the rice into bowls and top with the sticky ginger beef, snap peas, and marinated veggies. Drizzle the soy-mayo mixture over each bowl and finish with a sprinkle of crispy shallots.

Tips & Variations

For extra heat, add a pinch of red pepper flakes to the beef while cooking.
Swap ground beef for ground chicken or turkey for a leaner option.
If you don’t have ginger-garlic puree, finely grate fresh ginger and mince garlic as a substitute.
Use brown rice or quinoa instead of jasmine rice for a different texture and added fiber.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove until warmed through. To prevent sogginess, keep the marinated veggies separate until ready to serve.

How to Serve

A blue bowl filled with one base layer of white rice, topped with a scattered layer of cooked ground beef in brown color. On top, bright green snap peas and thinly sliced red and white radishes are placed around the bowl. In the center lies a small pile of thin orange carrot sticks. Drizzled lightly over the dish is a creamy beige sauce, adding contrast to the colors. The bowl sits on a wooden cutting board with a small white bowl of sauce on the left side and a black fork on the right. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can cook the rice and beef in advance. Store them separately from the marinated veggies and snap peas to keep everything fresh. Assemble just before serving.