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.
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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- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Asian Ginger Beef Bowl is a flavorful and adaptable dish, perfect for a hot or cold salad bowl with a bed of mixed lettuce and fresh cilantro.
Ingredients
- 1 - 2 Tbsp Sesame Oil
- 1 tsp ground Ginger (or 2 tsp freshly grated Ginger)
- 1 1/2 tsp ground Garlic powder (or 2 minced Garlic cloves)
- 1/4 cup finely diced Carrot
- 1 lb ground Beef
- 1 Tbsp Honey
- 2 tsp Rice Vinegar
- Salt and pepper to taste
- Mixed lettuce (such as baby romaine, Boston)
- Fresh cilantro, chopped
- Crushed chili flakes or diced red hot chili peppers (optional)
- Cooked rice, for serving
- Peanuts, toasted and roughly chopped
Instructions
- Prepare the rice according to package directions and set aside.
- In a dry skillet, toast the peanuts for 2 – 3 minutes until golden and fragrant. Remove from heat, roughly chop, and set aside.
- In a large skillet, heat the sesame oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula, until browned.
- Add the ginger, garlic, and carrots to the beef. Cook for another 3-4 minutes, stirring occasionally, until the carrots are tender.
- Stir in the honey and rice vinegar. Season with salt and pepper to taste. Cook for an additional 2 minutes, allowing the flavors to meld.
- To serve, place a bed of mixed lettuce on each plate. Top with the beef mixture, a sprinkle of cilantro, and toasted peanuts. Add chili flakes or diced red hot chili peppers if desired. Serve with cooked rice on the side.
Notes
Adjust the ginger and garlic to taste, depending on your preference. You can add crushed chili flakes or diced red hot chili peppers for extra spice. This dish is versatile and can be served hot or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I adjust the amount of ginger in the Asian Ginger Beef Bowl?
Yes, you can add more or less ginger depending on your taste preference. Feel free to experiment to find the right balance for you.
What types of lettuce work best for this recipe?
Mixed lettuces like baby romaine and Boston work well, but you can also use other greens that you enjoy or have on hand to suit your salad bowl.
How can I incorporate more spice into the dish?
You can add crushed chili flakes or diced red hot chili peppers to increase the heat. Start with a small amount to gauge the spice level.
Can I use red wine vinegar or cider vinegar?
Hi Julie! I think a red or white wine vinegar would be best if you need to use a substitute. Hope you enjoy!!!