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Asian Ginger Beef Bowl

Asian Ginger Beef Bowl

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It’s easy to prepare and full of great Asian flavors. You can gussy it up with more or less ginger or garlic to suit your own taste, depending on the mood.

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What I enjoy about this recipe, is that it’s so adaptable to what’s seasonably available, and makes a great foundation for a salad bowl, hot or cold. This time, I used a bed of mixed lettuce, such as baby romaine, Boston and added in my favorite cilantro to brighten the flavors. Oh and yes, of course, you can spice this dish up with crushed chili flakes or plenty of diced red hot chili peppers!

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Stacey M Doyle
Course Main

Ingredients
  

  • 1 - 2 Tbsp Sesame Oil
  • 1 tsp ground Ginger or 2 tsp freshly grated Ginger
  • tsp ground Garlic powder or 2 minced Garlic cloves
  • ¼ cup finely diced Carrot
  • 1 lb ground Beef
  • 1 Tbsp Honey
  • 2 tsp Rice Vinegar can use white wine vinegar
  • 2 Tbsp lite Soy Sauce
  • Juice of 1 Lime
  • 1 cup cooked Rice I prefer Jasmine Rice

To Garnish:

  • Toasted Peanuts roughly chopped
  • Assorted Mixed Lettuce i.e. baby leaf mix, Boston, Romaine, etc.
  • Cucumber sliced into matchsticks
  • Fresh Red Chili thinly sliced (seeds removed)
  • Fresh Cilantro roughly chopped
  • 2 - 3 Spring Onions diced
  • Lime wedges
  • Soy Sauce

Instructions
 

  • Prepare the Rice according to directions, set aside. In a dry skillet, toast the Peanuts for 2 - 3 minutes, remove from heat, roughly chop and set aside.
  • In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 - 2 minutes.
  • Add the ground Beef, Ginger and Garlic and cook until meat is nicely browned (drain if nessesary)
  • Add the Honey, Vinegar and Soy Sauce, stirring in to incorporate well and allow to cook for about 3 - 5 minutes. (Give it a taste to see if you need to adjust).
  • Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 - 5 minutes.
  • To Serve:
  • Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
  • Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
  • Can add more Soy Sauce if desired and Lime Wedges.

NOTES

  • The Ginger Beef can be cooked then kept stored, covered, in the refrigerator for up to 3 days (with rice added) or 5 days (no rice added).
  • Taste great served hot or cold.

 

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