Sriracha Beef and Vegetable Rice Bowls – Easy Weeknight Meal

Healthy and satisfying in any season, these Sriracha beef and vegetable rice bowls are ready in less than 30 minutes with a sauce that can be made as spicy as you’d like. This is sure to become one of your favorite Quick Healthy Recipes!

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Do you think you still need to reach someone’s heart through their stomach even after almost 30 years together? If so, I’ve succeeded with these simple one-dish Sriracha beef and vegetable rice bowls – Brian couldn’t get enough them with their yummy sauce!

Of course I love the fact that they are full of vegetables (which are flexible enough to change out with whatever is in season), protein from grass-fed ground beef and fiber from brown rice. Oh, and that they’re ready in about a half hour. Plus anything that’s healthy, satisfying and includes a great tasting sauce is a win for me, too.

Now, whenever I publish a recipe that uses Sriracha, I hear from people who don’t like spicy things – or have family who can’t do spicy. And though we love it spicy at our house, I get it because we have family who can’t do hot.

So you can totally adapt the sauce to be less spicy by decreasing the Sriracha. You can even add a bit more soy sauce if you’d like or even use a few tablespoons of hoisin sauce.

But please leave at least a tablespoon of sriracha for the one-of-a-kind flavor – I promise it won’t be too spicy.

Butcher Box Review

This recipe used grass-fed ground beef from ButcherBox, and since this was my first experience with it, I wanted to share with you what we thought of it, similar to the Hello Fresh review I shared here.

I had been interested in trying ButcherBox for awhile after learning about the meat delivery service that specializes in quality grass-fed beef, humanly raised heritage breed pork, and pasture raised chicken. They will send your choice of frozen meat monthly (or whenever you want) for a set “box” price.

I chose a curated classic box of beef and pork (you don’t pick all the cuts so it’s a bit cheaper, though I could choose between a number of curated boxes) and it came in an reuseable insulated bag that was delivered inside of an insulated box (update: they’ve since gone to different packaging that’s all compostable).

This box included:

• 2 1-lb. portions of boneless pork loin
• 2 lbs. baby back ribs
• 2 1-lb. packages grass-fed ground beef
• 2 12-oz portions grass-fed top sirloin steak
• 2 10-oz portions grass-fed strip loin steak
• 1 10-oz pkg. smoked uncured bacon

With the coupon I paid $109 which was about $10/lb. – still not the cheapest, but I do have to say we have loved the quality!

I was actually surprised at the difference, but the pork loin we baked was so tender and the steak that Brian grilled for Valentine’s Day was super flavorful (and I’m not really a steak fan…).

UPDATE: We did continue to get a box every few months and enjoyed the quality and the ease of having it delivered. I did just recently discontinue the service, though, since I can get good quality meat cheaper and closer to home.

Okay, onto the delicious Sriracha beef and vegetable rice bowls I made with one of the pounds of grass-fed ground beef!

Sriracha Beef & Vegetable Rice Bowls

In order to fit as many vegetables as possible in the bowls to make this truly a one-dish meal, I laid a bed of spinach first and then layered cooked rice and the beef sautéed with onions, peppers, and seasonings.

I used rice that I had cooked and frozen – it made this come together SO quickly, especially because it’s brown rice.

If you don’t have leftover brown rice and you don’t have time to cook it traditionally, try boiling it – really! I’ve been boiling brown rice like pasta in a large pot of water and find it’s easier and the rice turns out great. Plus, it’s usually done in 30 to 35 minutes instead of 45 to 50 minutes.

These Sriracha beef and vegetable rice bowls are super delicious and will definitely become a regular part of our menus. I think they would be just as good with ground chicken or turkey or even shredded meat, which would make it a great way to use up leftovers.

The sauce is spicy if you don’t tone it down, but if you like spicy, you’ll love it as is!

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5 from 3 votes

Sriracha Beef and Vegetable Rice Bowls

Healthy and satisfying in any season, these beef and vegetable rice bowls are ready in less than 30 minutes and can be made as spicy as you’d like.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Yield: 4 servings

1x2x3x

Author: Jami Boys

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Ingredients

Beef Mixture:

• 1 tablespoon sesame oil
• 1 pound ground beef
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger or 1 teaspoon dry
• 1 large onion chopped
• 1 sweet red pepper chopped
• 1-2 tablespoons Sriracha sauce start with one the first time you make it
• ½ teaspoon salt or to taste

Sriracha Sauce Topping:

• 1 tablespoon Sriracha to taste*
• 1/4 cup soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon honey or to taste
• water if needed, to thin

Vegetable Rice Bowls:

• 4 cups baby spinach
• 2 cups cooked brown rice
• 1 cup grated carrots about 2 medium carrots
• 1 cup thinly sliced cabbage
• 4 green onions sliced (optional)
• sesame seeds for garnish optional

Instructions

• Cook Beef Mixture: Heat oil in a large skillet over medium-high heat. Add beef and break it up, then add the garlic, ginger, onion, and red pepper. Cook until beef is no longer pink and vegetables are cooked. Stir in the 1-2 tablespoons Sriracha and salt to taste.
• Make Sriracha Sauce Topping:

  while beef and vegetables are cooking, mix all the topping ingredients in a bowl and whisk until smooth. If needed, add a bit of water to thin to pouring consistency.
• Assemble Bowls: divide spinach between 4 bowls and top each with 1/2 cup of rice and a 1/4 of the beef mixture. Arrange the carrots and cabbage over the bowls. Drizzle some of the Sriracha sauce topping over all, leaving some to serve at the table. Garnish with green onions and sesame seeds if desired.

Notes

*You can make this sauce more spicy by using up to 1/4 cup Sriracha. Start with the smaller amount and level up as you like.

Variations: You can use any ground meat or even leftover shredded meat as well as other raw vegetables.

Nutrition

Calories: 560.41kcal | Carbohydrates: 52.67g | Protein: 26.71g | Fat: 27.49g | Saturated Fat: 9.45g | Cholesterol: 80.51mg | Sodium: 1534.03mg | Potassium: 1040.85mg | Fiber: 6.06g | Sugar: 20.16g | Vitamin A: 9226.41IU | Vitamin C: 69.7mg | Calcium: 114.26mg | Iron: 5.09mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

Other One Dish Meals You May Like:

One Pot Italian Pasta with Sausage & Spinach

Spiced Lemon Skillet Chicken with Kale and Garbanzo Beans

10 Minute Chicken Lime Lettuce Wraps

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