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 *
- Cook rice.
- Mix honey garlic sauce ingredients until honey has fully dissolved into the soy sauce. Set aside.
- Thinly slice veggies. Set aside.
- In a large skillet over medium heat, brown ground beef until just fully cooked and caramelized.
- 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.
- Mix up chili mayo sauce ingredients.
- 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.