Beef Rice Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
375 kcal
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Course
Main Course
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Cuisine
Chinese
Beef Rice Bowl
Description
The recipe begins by browning ground beef or pork and draining excess fat if necessary. Aromatics such as diced onion, minced garlic, and fresh minced ginger are sautéed in sesame oil until soft and fragrant. The sauce is then assembled by combining soy sauce, brown sugar, apple cider and rice vinegars, which provide a balance of sweet and tangy flavors.
Beef broth mixed with cornstarch forms a slurry that is added to the pan to thicken the sauce as the meat simmers, allowing the flavors to meld and the sauce to cling to the beef. Red pepper flakes can be included for a subtle spice, while salt and black pepper help adjust the seasoning.
This dish is typically served over steamed rice and may be garnished with green onions. It is also adaptable, allowing use of leftover or shredded beef in place of ground meat. The recipe also provides options for substitutions like dried ginger and sriracha for heat.
Freezing the cooked dish is feasible, with reheating recommended with a splash of water to restore moisture.
Ingredients
- 1 pound ground beef or pork
- 1 tablespoon sesame oil
- ½ onion diced, medium
- 2 cloves garlic minced
- 1 tablespoon ginger minced, see note, fresh
- ½ cup beef broth
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1 pinch red pepper flakes see note
- salt to taste
- black pepper to taste
Instructions
- Brown beef (or pork). Remove from pan and drain excess grease (if necessary).
- Heat sesame oil in pan until shimmering.
- Cook onions until translucent, about 3 minutes.
- Cook garlic and ginger until fragrant, about 30 seconds.
- Add soy sauce, brown sugar and both vinegars.
- In a small bowl, combine beef broth and cornstarch to make a slurry. Add the slurry to the pan, stirring constantly.
- Put beef (or pork) back into the pan and simmer until thick and the flavors have melded, about 5 minutes.
- Serve over rice and garnish with green onions, if desired.
Notes
- Use shredded or leftover beef or pork by starting from the step where aromatics are cooked for convenience.
- Dried and ground ginger (2 teaspoons) can substitute fresh minced ginger if needed.
- Sriracha sauce can be used to add heat as an alternative to red pepper flakes.
- The prepared dish freezes well; reheat from frozen or thawed with a little water to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 1001mg | 42% |
| Potassium | 385mg | 8% |
| Sugar | 9g | 18% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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