Asian Rice Bowl Recipes
ASIAN BEEF RICE BOWLS
A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
- Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
- Serve over cooked rice; top with pickled vegetables and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 45 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 9 g, TransFat 1/2 g
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- Preheat the oven to 425 degrees. Toss your vegetables with sesame oil, garlic powder, and ground ginger. Spread out on a baking sheet in a single layer and cook for 12-25 minutes, depending on the vegetables. For quick cooking vegetables like zucchini, asparagus, green beans, or sugar snap peas - you only need to cook for about 10-12 minutes. For heartier vegetables like broccoli, cauliflower, carrots, cabbage, Brussels sprouts, bell peppers, or onion, you will need 20-25 minutes. If you are using a mix, just check them starting at 15 minutes until they are cooked to your liking. You can also saute the vegetables in the sesame oil if you prefer.
- Make the sauce: Combine the soy sauce, water, honey, rice vinegar, Asian garlic chili paste, cornstarch, and garlic powder in a small pot. Bring to a simmer and cook for 3-5 minutes until it thickens, whisking often for a smooth sauce, Remove and set aside.
- Brown the meat: Heat a large skillet over medium high heat. Add the sesame oil. Once hot add the ground meat and brown, breaking it up as it cooks, until cooked through. If you want, cook the meat with some minced garlic, onion, or ginger to add extra flavor.
- Make the rice bowls: Start with the rice (or cooked grains) and add the vegetables and cooked meat. Drizzle with sauce and stir to combine to that the sauce is evenly distributed.
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- Blanch the precooked frozen edamame beans in boiling water for 2-3 minutes, rinse under cold water. If the beans you are using have not been pre-cooked or are raw then cook according to instructions on packet.
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