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Easy Beef Rice Bowls

Easy Beef Rice Bowls with saucy beef, red bell pepper, and sesame seeds over fluffy rice

These Easy Beef Rice Bowls are saucy, savory, and quick enough for a busy night. Ground beef cooks with garlic, ginger, hoisin, soy sauce, and red bell pepper, then gets spooned over fluffy jasmine rice.

Ingredients

Scale
  • 1 cup uncooked white jasmine rice
  • 1 and 1 half cups water, or amount listed on rice package
  • 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
  • 1 teaspoon neutral oil, as needed
  • 2 scallions, sliced, optional
  • 1 tablespoon sesame seeds, optional

Instructions

  1. Cook the rice: Rinse the rice until the water runs mostly clear, then cook it with water according to the package directions. Let it rest covered for 5 minutes, then fluff with a fork.
  2. Mix the sauce: Stir together the brown sugar, hoisin sauce, soy sauce, sriracha, and grated ginger until smooth and glossy.
  3. Brown the beef: Heat a large skillet over medium high heat and add the ground beef. Cook for 6 to 8 minutes, breaking it into crumbles, until browned with no pink remaining.
  4. Add garlic and pepper: Stir in the garlic and red bell pepper. Cook for 2 to 3 minutes, until the garlic smells fragrant and the pepper is crisp tender.
  5. Sauce the beef: Pour in the sauce and stir until the beef is evenly coated. Simmer for 1 to 2 minutes, until glossy and lightly bubbling.
  6. Build the bowls: Spoon rice into bowls, top with the saucy beef, and finish with scallions and sesame seeds if using.

Notes

Use low sodium soy sauce if you prefer a less salty bowl. Store rice and beef separately in the fridge for 3 to 4 days, then reheat with a splash of water until steaming hot. For best food safety, reheat leftovers to 165 degrees F.

Keywords: beef rice bowls