Description
These Sticky Ginger Beef and Rice Bowls combine savory ground beef cooked with fragrant ginger-garlic puree and honey, paired with fluffy jasmine rice, crisp snap peas, and refreshing marinated veggies. A creamy mayo and soy sauce drizzle, along with crunchy crispy shallots, complete this flavorful and vibrant Asian-inspired meal, perfect for an easy weeknight dinner.
Ingredients
Scale
For the Beef and Rice
- 250 g Ground Beef
- ¾ cup Jasmine Rice
- 1 tbsp Ginger-Garlic Puree (divided)
- 2 tbsp Soy Sauce (divided)
- 1 tbsp Honey
- ½ tbsp Oil (plus extra for cooking)
- 0.38 tsp Salt (divided)
- 0.13 tsp Pepper (divided)
For the Vegetables and Marinade
- 56 g Carrot, julienned
- 3 Radishes, thinly sliced
- 113 g Sugar Snap Peas, trimmed
- 1 tbsp Rice Vinegar
- ½ tsp Sugar
- Salt and Pepper, to taste
For the Toppings and Sauce
- 4 tbsp Mayonnaise
- ½ tbsp Soy Sauce (for mayo sauce)
- 28 g Crispy Shallots
Instructions
- Cook the Rice: Wash and dry all produce. Heat a medium pot over medium heat. Add ½ tbsp oil and ½ tbsp ginger-garlic puree, stirring often for 1-2 minutes until fragrant. Add jasmine rice, 1¼ cups water, and ¼ tsp salt. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and water absorbed, 12-14 minutes. Remove from heat and keep covered.
- Prep Veggies: Thinly slice the radishes and trim the snap peas. Combine mayonnaise and half of the soy sauce in a small bowl and set aside for drizzling.
- Marinate Radishes and Carrots: In a medium bowl, whisk together rice vinegar, sugar, salt, and pepper. Add sliced radishes and julienned carrots. Toss to coat and set aside to marinate.
- Cook Snap Peas: Heat a large non-stick pan over medium-high heat. Add ½ tbsp oil and snap peas, seasoning with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 minutes. Remove from heat, transfer to a plate, and cover to keep warm.
- Cook Beef: In the same pan over medium-high heat, add ground beef without oil. Break into small pieces and cook until no pink remains, about 4-5 minutes. Drain excess fat carefully. Stir in remaining ½ tbsp ginger-garlic puree and cook 30 seconds until fragrant. Remove from heat, then add honey, remaining soy sauce, and pepper. Stir to combine.
- Assemble Bowls: Fluff the cooked rice with a fork and divide between bowls. Top each with the sticky ginger beef, cooked snap peas, and marinated veggies. Drizzle with the mayo and soy sauce mixture and sprinkle crispy shallots on top for crunch and flavor.
Notes
- For extra heat, add a pinch of red pepper flakes to the beef while cooking.
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer your rice less sticky, rinse jasmine rice before cooking.
- Adjust the honey quantity based on your preferred sweetness level.
- Make sure to drain excess fat from the beef to keep the dish from being greasy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: sticky ginger beef, rice bowls, marinated veggies, snap peas, ginger garlic beef, easy Asian dinner, ground beef recipe
