Sticky, Spicy Asian Beef Bowls with the Washington Beef Commission.

Prep time 15 minutes
Cook time 15 minutes
Serves 4

4 servings of white rice, prepared according to package instructions (we used Jasmine)

Sweet honey garlic sauce

1/2 cup soy sauce
1 tablespoon Sambol or chili garlic paste
2-3 tablespoons water
2 tablespoons honey
4 cloves garlic, minced
Pinch of black pepper

Beef and veggies

1 onion, sliced
1 red bell pepper, thinly sliced
1 carrot, peeled with a julien peeler (https://amzn.to/3wFjFOJ)
1 pound 80/20 ground beef

Chili mayo sauce

1/2 cup mayo
1/3 cup Sambol or chili garlic paste
Juice of a lime

Garnish

6 baby cucumbers, sliced
1 bunch of radishes, sliced
1 bunch green onions, sliced
1/4 cup sesame seeds
1 egg per person *

  1. Cook rice.
  2. Mix honey garlic sauce ingredients until honey has fully dissolved into the soy sauce. Set aside.
  3. Thinly slice veggies. Set aside.
  4. In a large skillet over medium heat, brown ground beef until just fully cooked and caramelized.
  5. Add veggies to cooked ground beef and stir fry over high heat 1 minute. Pour sauce over the top and sauté 2-3 minutes until sauce is fully simmering and thickening. Veggies should be crisp tender.
  6. Mix up chili mayo sauce ingredients.
  7. Plate rice and top with beef and veggies, then dress with chili mayo sauce. Garnish. Enjoy!
  • Set a timer to cook rice according to package instructions. When 8 minutes are left on the timer, add eggs to the pot. When timer goes off, remove eggs and rinse in cool water to peel.