Name: Sriracha Beef and Vegetable Rice Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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); 1 tablespoon to 1/4 cup Sriracha*; 1/4 cup tomato paste; 1/4 cup soy sauce; 2 to 3 tablespoons honey (to taste); water (if needed, to thin); 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)

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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.

Of course you can guess it’s not super cheap and the price had always given me pause. I mean I can find meat for less than $8-$10/lb. – even good quality meat, though it’s a bit harder. But I had a code through the last Ultimate Bundle I bought for $20 off so I thought I’d try it to see what it was like. And of course share with you.

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’m 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…).

Having good quality meats available in the freezer has been really nice, too. I’m actually thinking about getting a box every 2-3 months, since it’s not always easy to find meat this good and the convenience of having it delivered saves me time, which is worth it for me in this season of life.

Like Hello Fresh, it’s made me think a little wider than just the cost – having quality food sourced for you is worth something, too, as is having different foods and cuts of meat to create meals with.

If you’d like to try it out as well, you can visit this link to get the same $20 off your first box + free bacon that I used to buy my box. If you do, let me know what you think (also, if you’ve tried it!).

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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