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Easy Beef Bowls Recipe
Ben Carraoli

Easy Beef Bowls Recipe

I just made this super tasty dish and I have to share how much fun it was to cook. The meat sizzled, the soy-garlic-ginger sauce gave off a warm aroma, and by the time I popped it into bowls, I knew I’d found a new weeknight favorite. I love how fast it comes together and how flexible it feels—not too rigid, yet full of flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked rice — I used white jasmine rice for its fragrance and light texture.
  • 1 pound lean ground beef at least 90% lean — using lean beef means less fat to drain and a cleaner finish.
  • 1 tablespoon packed brown sugar — adds just enough sweetness to balance the savory sauce.
  • 3 tablespoons of hoisin sauce — this thicker slightly sweet and tangy sauce gives the dish its distinctive Asian-inspired flavor.
  • 2 tablespoons soy sauce — regular or low-sodium depending on your preference; adds umami depth.
  • 1 teaspoon Sriracha sauce — gives a gentle kick of heat; you can adjust to taste.
  • 1 teaspoon grated fresh ginger — brings a bright zing; freezing ginger makes grating easier.
  • 3 cloves garlic minced — plenty of garlic always makes things more aromatic and bold.
  • 1 red bell pepper chopped — for color, freshness, and a little crunch to contrast the beef.
  • Garnish optional: scallions, sesame seeds — for a fresh touch and some texture.

Method
 

  1. Start by preparing your rice according to the package directions. I like jasmine because it’s aromatic and light. While the rice cooks, you can move on to making the beef mixture.
  2. Heat your skillet over medium-high and add the ground beef. Break it up as it cooks and ensure it's fully browned (about 8–10 minutes). If you use slightly fattier meat, drain off any excess fat.
  3. Once the beef is browned, remove the pan from the heat momentarily and stir in the brown sugar, hoisin sauce, soy sauce, Sriracha, ginger, and garlic. Mixing off-heat helps distribute flavors evenly.
  4. Put the pan back on medium heat and add the chopped red bell pepper. Cook for a few more minutes until the pepper is just tender-crisp. This keeps some bite and color contrast.
  5. Once done, serve the beef over the cooked rice and garnish with scallions or sesame seeds if you like.

Notes

  • I always freeze a chunk of fresh ginger and grate it directly from frozen—it saves time and waste.
  • I precook the rice a few minutes ahead so everything can come together smoothly at the end.
  • I keep the bell pepper a bit chunky so it stands out visually and gives a satisfying crunch.
  • I love to toss in a handful of frozen peas or corn at the end for extra color and a veggie boost.
  • If leftovers seem dry the next day, I drizzle a little extra hoisin or soy sauce before reheating—it brings it back to life.