Is your family stuck in a dinner rut? Tonight, try this Asian Beef Bowl, which has become one of our family favorites. All three of our older boys beg for it, and my husband and I don’t mind because it feels almost like a “take-out” splurge! Our little guy doesn’t feed it to the dogs right away, so I will assume that means he likes it, too! Ha!
The base of this bowl, instead of thinly slicing beef strips and taking the time for it to marinate, is ground beef, which can be quickly thawed and is usually sitting in my freezer waiting to be used. I also load it up with veggies and other good stuff, and the kids just go with it because it’s all so delicious. Onions, fresh ginger, garlic, large chunks of bell peppers…..they eat it all. They don’t object because it all gets cooked in a mixture of soy sauce, brown sugar, and chili flake. (The amount of chili flake might seem like a lot, but just go with it…trust me!) I even garnish their bowls with a little cilantro, green onion, sesame seeds, and flaked coconut.
As for the rice, we have used several, but our absolute favorite is Jasmine. It has a sweet, buttery, lightly floral scent that really takes this dish to the next level and helps give you that “take-out” feel.
Asian Beef Bowls
2 tablespoons toasted sesame oil
1 medium yellow onion, diced
2-pounds ground beef
3 tablespoons fresh grated ginger
6 cloves garlic, fresh, minced
1 teaspoon red chili flakes
1 red bell pepper, large dice
2 orange or yellow bell peppers, large dice
3/4 cup soy sauce
3/4 cup packed brown sugar
4 cups cooked jasmine rice
1/4 cup chopped fresh cilantro – for garnish
1/4 cup sliced green onions – for garnish
1 tablespoon sesame seeds – for garnish
1/4 cup toasted coconut flakes – for garnish
In a large pan, sweat the onions in the sesame oil until translucent. Add ground beef, garlic, ginger, and chili flakes. Increase heat to medium-high and brown hamburger. Meanwhile, in a small bowl, whisk together soy sauce and brown sugar. Add it to the ground beef, along with the diced bell peppers. Reduce heat to medium-low and cook just until sauce sugar is dissolved and peppers are tender. (about 5 minutes)
Remove from the heat and serve over cooked jasmine rice. Garnish with cilantro, sesame seeds, green onions, and toasted coconut flakes
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