Chili Garlic Beef Rice Bowls

Ingredients

• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic (Grated or minced)
• 2 tsp fresh ginger (Grated)
• 1 tbsp chili crisp
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 lb ground beef
• 1 tbsp canola oil (For frying)
• 0.5 yellow onion (Chopped)
• cooked white rice (For serving; amount not specified in the source)

Steps

1. 1

   In a small bowl, whisk together the soy sauce, brown sugar, grated or minced garlic, grated ginger, chili crisp, rice vinegar, and sesame oil until the sugar is mostly dissolved and the sauce is evenly combined.

2. 2

   Heat the canola oil in a large skillet over medium-high heat until shimmering.

3. 3

   Add the ground beef to the skillet. Break it into small pieces with a wooden spoon or spatula and fry until mostly cooked through, about 5–6 minutes, with little or no pink remaining.

4. 4

   Add the chopped yellow onion to the skillet with the beef. Cook for about 2–3 minutes, stirring occasionally, until the onion begins to soften and the beef is fully cooked.

5. 5

   Pour the prepared sauce over the beef and onion. Stir thoroughly to coat everything, then cook for 1–2 minutes until the sauce is hot, glossy, and lightly reduced.

6. 6

   Spoon the chili garlic beef over cooked rice and serve immediately. The beef can also be served with stir-fried vegetables, noodles, or in lettuce wraps.

Notes

The written description is the primary recipe source. The transcript mentions gochujang, but it is not included in the written ingredient list, so it was not added. The source says the recipe takes about 10 minutes; the estimate here includes brief preparation and sauce mixing.

Nutrition per serving

• main
• quick
• Asian-inspired
• beef
• rice bowl
• stovetop
• one-pan
• weeknight