Bowls full of beef, vegetables and rice
Print Recipe
0 from 0 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 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Calories: 560.41kcal
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