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    Home » Whole Food Recipes » Simple Dinner Recipes

    February 28, 2018 | By Jami

    Sriracha Beef and Vegetable Rice Bowls - Easy Weeknight Meal

    Jump to Recipe

    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!

    Bowls of Sriracha Beef, Vegetables and Rice

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    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.

    Bowls full of beef, vegetables and rice

    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

    Frozen packages of meat with Butcher Box bag

    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.

    Cold bag of frozen packages of meat

    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

    Bowls with beef, vegetables and rice

    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.

    Table set with bowls of beef and vegetables, green napkins, vintage forks on a white background.

    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.

    White bowl full of cut vegetables and ground beef

    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!

    Bowls full of beef, vegetables and rice
    Print Recipe Pin Recipe
    5 from 1 vote

    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 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Dish
    Cuisine: Asian
    Yield: 4 servings
    Author: Jami Boys

    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 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

    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 (I needed about a teaspoon of water).
    • 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

    *This makes a spicy sauce - to make the sauce less spicy, use only 1 to 3 tablespoons Sriracha, as desired.
    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-a delicious weeknight meal

    One Pot Italian Pasta with Sausage & Spinach

     

    One Dish Spiced Lemon Skillet Chicken with Kale and Garbanzo Beans

    Spiced Lemon Skillet Chicken with Kale and Garbanzo Beans

     

    Chicken lime lettuce wraps-easy dinner with rotisserie chicken

    10 Minute Chicken Lime Lettuce Wraps

     

     

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Kam Fletcher says

      March 06, 2018 at 5:28 pm

      My husband and I just tried the boy's Sriracha beef and veg bowls and they were awesome! Well done guys.

      Reply
      • Jami says

        March 06, 2018 at 8:22 pm

        Thank you - so glad you enjoyed it!

        Reply
    2. M. says

      March 05, 2018 at 11:01 am

      Jami, THANK you so much for sharing this recipe. I made this last week, just after I read the recipe. Thankfully, and this doesn't happen often, I had the ingredients on hand to make this delicious dinner. It was an instant TOTAL family hit! How often does THAT happen? This is delicious and easy to prepare. Being a Louisiana girl, I used Tabasco sriracha--YUM! Thanks, again, Jami.

      Reply
      • Jami says

        March 06, 2018 at 8:33 pm

        This makes me so happy, M - thank YOU for letting me know how you all enjoyed it!

        Reply
    3. Kim says

      March 01, 2018 at 9:51 am

      This looks so good, Jami! I scheduled a share on Facebook for next week!

      Reply
      • Jami says

        March 01, 2018 at 4:04 pm

        I'm glad you liked it, Kim - thank you!

        Reply

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