Spicy Ground Beef Stir-Fry Bowl
A quick, flavor-packed meal with tender beef, vibrant vegetables, and warm rice, perfect for busy weeknights.
Ingredients
For the beef stir-fry
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
For the vegetables
- 1 cup broccoli florets
- 1/2 red bell pepper sliced into strips
- 1/2 zucchini sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced (for veggies)
- 1 tablespoon olive oil
- 1 teaspoon soy sauce (for veggies)
For serving
- 1 cup steamed white rice
Instructions
Preparation
- Start by washing and chopping all the vegetables and mincing the garlic. Measure out your sauces and seasonings.
Cooking the Beef
- In a skillet over medium-high heat, pour in the sesame oil and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook until browned, breaking it into small pieces as it cooks.
- Stir in soy sauce, chili flakes, and brown sugar. Allow it to simmer for 3–4 minutes, until the beef is coated and the sauce has thickened slightly. Remove from heat.
Cooking the Vegetables
- In another pan, heat olive oil and sauté the minced garlic for another 30 seconds.
- Add the mushrooms and sauté for about 2 minutes.
- Toss in the broccoli florets, zucchini, and red bell pepper. Stir-fry for 4–5 minutes until the vegetables are tender-crisp. Drizzle with soy sauce and toss well.
Serving
- To serve, scoop the hot steamed rice into bowls, then arrange the beef and stir-fried vegetables on top or side by side. Don’t forget to spoon any extra sauce over the dish for added flavor!
Notes
For a stunning presentation, use a deep bowl and layer the rice at the bottom. You can sprinkle some sesame seeds or chopped green onions on top for garnish. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen without the rice for up to 3 months.