Easy Beef Bowls

Why you’ll love it

Making Asian-style food is one of my favorite things to do, especially when it’s this tasty and fast. What’s not to love about tender beef and a sauce that includes fresh ginger and garlic, soy sauce, and a hint of brown sugar? One lovely reader said her only regret was not seeing this recipe sooner!

These beef and rice bowls are Korean inspired, but I do use hoisin sauce, which is Chinese. While not an authentic Asian dish, this ground beef recipe is a totally simple and very satisfying way to enjoy an affordable protein that you’ll put on repeat.

What you’ll need

• Rice – I like jasmine rice best, but use your favorite
• Ground beef – I prefer using lean (at least 90% lean) ground beef for this recipe because then you don’t have to worry about draining the fat
• Brown sugar – for a hint of sweetness to balance the sauce
• Hoisin sauce – it’s a dark sauce made with soybeans that has an irresistible flavor uniquely its own. It’s sweeter and thicker than soy sauce, savory and tangy, and some have described it as Asian BBQ sauce! Find it in the Asian aisle at most major grocery stores.
• Soy sauce – I use the regular kind, but use low sodium if that’s a concern
• Siracha – we’re only using enough for a gentle warmth
• Ginger – this gives a zesty, fragrant zing
• Garlic – we’re pretty generous, but feel free to add even more
• Red pepper and scallions – for a pop of color and crunch

How to make beef bowls

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the rice. Meanwhile, brown the ground beef until cooked through. Take the pan off the burner, and stir in the sauce ingredients.

Reduce the heat, then add the chopped red pepper and cook for a few more minutes until it’s tender-crisp. Serve over the rice, garnish with scallions, and enjoy!

Substitutions and variations

• This is the type of recipe where you can definitely adjust the sauce ingredients to taste, so don’t be shy! I love to add extra hoisin sauce to mine.
• Some readers enjoy doubling the sauce completely if you’re into lots of sauce! As written, it doesn’t make tons.
• I added a red pepper bell for color and a bit of freshness. If you don’t like them, you could leave it out. It won’t make or break the recipe.
• You don’t need to go out and buy sriracha sauce just for this recipe if you never use it, but I do like the flavor it adds. I didn’t use a lot so as not to make it too spicy for most people, but you can always add more if you want to give this recipe more heat.