These quick and simple ground beef rice bowls can be made in under 30 minutes and are a healthy dinner filled with fresh veggies. Simply brown the ground beef, toss in veggies and cover in a soy sauce mix for a perfect weeknight dinner.
My favorite kind of meal has four components. Fast, healthy, filling and flavorful. This ground beef and veggie rice bowl checks all those boxes!
It's one of our go-to meals when we have a busy night of sports. I can chop everything beforehand and then it only takes 20 minutes to put together.
Quick dinners that are also healthy are my favorite. Even the picky eaters in my house enjoy this one!
Serve this mixture over cooked rice and top with my all-time favorite homemade yum yum sauce or your favorite hot sauce.
Take it up a notch even more and make this jasmine coconut rice.
Make it your own by adding your favorite veggies.
Ingredients
This Korean inspired beef bowl recipe is one the whole family will love and uses simple ingredients.
Keep in mind, you can use just about any vegetable in this recipe. This is just what I would recommend.
Fresh Produce: I have found the best produce to use in these bowls are carrots, purple cabbage, red peppers and cucumbers. Zucchini, mushrooms and even a frozen veggie mix would all work.
Ground Meat: The recipe calls for ground beef, but ground turkey or chicken can also be used.
Full measurements in the printable recipe card.
Instructions
Cook rice according to package directions. Jasmine or basmati rice are great choices. I use 2 cups of uncooked rice for 4 people.
Mix all the sauce ingredients together in a small mixing bowl. Set aside.
Chop and prep all the veggies. This dish cooks fast so have everything ready to go.
Warm a large brasier or another large pan on the stove over medium heat.
Add in olive oil and allow to warm up.
Add in ground beef and cook until completely browned.
Once the beef is completely browned drain any excess juice then add in the carrots, peppers, and cabbage. Save the cucumbers for serving.
Pour in the soy sauce mixture and toss to coat everything.
Cook everything together until the soy sauce reduces down and the veggies are slightly soft, but still have a slight crunch to them.
Total cooking time will vary on how soft you want your veggies.
Add in green onions.
Mix in or serve over cooked rice with diced cucumbers and sesame seeds.
Top with some sriracha, spicy mayo, or my personal favorite a homemade yum yum sauce.
Storage
Any leftovers can be stored in airtight containers and kept in the refrigerator for up to 3 days. Store the rice and ground beef mixture either together or separately.
Substitutions and Variations
Other Veggies: This recipe can easily be adapted with your favorite veggies. Other great options are: zucchini, squash, broccoli, green peppers, green cabbage, black beans, or sprouts.
Brown Rice: This can also be served over brown rice instead of white rice.
Gluten-Free: Make this dish gluten-free by substituting the soy sauce for Tamari.
Ground Turkey: Ground beef can be substituted for ground turkey or ground chicken.
Instant Rice: If you want to make this meal even quicker, use instant rice instead of cooking your own.
Frozen Veggie Mix: Want to make this even faster? If you don't have time to chop, a mix of frozen veggies can also be used.
Equipment
Large Braiser or other Large Skillet: This large Le Creuset braiser is my go-to pan for dishes like this. It has a large cooking surface and can handle large meals and also transfers to the oven safely. If you do not have a braiser any large pan will work.
Lodge Cast Iron: For dishes like this I also like to use my very large cast iron skillet.
Julienne Peeler: This is hands down the easiest way to Julienne a carrot.
Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!
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Other Ground Beef Recipes:
Recipe
Ground Beef Rice Bowls
Ingredients
- 1 Tablespoon Olive Oil
- 1.5 pounds Ground Beef
- 2-3 Large Carrots Julienne
- 1 Red Bell Pepper Diced
- 2 Cups Shredded Purple Cabbage
- 1 Large Cucumber Diced and saved for serving
- ¼ Cup Diced Green Onions
Sauce
- ¼ Cup Low Sodium Soy Sauce
- 1-2 Inches Freshly Grated Ginger Or ½ teaspoon ground ginger
- 2-3 Cloves Fresh Garlic Pressed or minced
- 1 teaspoon Rice Vinegar
- ½ teaspoon Sesame Seed Oil
Serving
- Cooked Rice Long grain white rice like Jasmine or Basmati
- Sesame Seeds
- Yum Yum Sauce Optional
Instructions
- Cook rice according to package directions. Jasmine or basmati rice are great choices. I use 2 cups of uncooked rice for 4 people.
- Mix all the sauce ingredients together in a small mixing bowl. Set aside.
- Chop and prep all the veggies. This dish cooks fast so have everything ready to go.
- Warm a large brasier or another large pan on the stove over medium heat.
- Add in olive oil and allow to warm up.
- Add in ground beef and cook until completely browned.
- Once the beef is completely browned drain any excess juice then add in the carrots, peppers, and cabbage. Save the cucumbers for serving.
- Pour in the soy sauce mixture and toss to coat everything.
- Cook everything together until the soy sauce reduces down and the veggies are slightly soft, but still have a slight crunch to them. Total cooking time will vary on how soft you want your veggies.
- Add in green onions.
- Mix in or serve over cooked rice with diced cucumbers and sesame seeds.
- Top with some sriracha, spicy mayo, or my personal favorite a homemade yum yum sauce
All the flavors go great together. We doubled the recipe so we could have leftovers and I'm sure glad we did!
Thank you Michelle! So glad you enjoyed it. We do that as well. Makes the best leftovers.