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Easy Kosher Beef and Rice Bowls with Asian-Style Sauce

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Meat (Fleishig)

Beef and rice bowls are a quick weeknight dinner: ground beef browned with onion, garlic and ginger, glazed in a sauce of soy sauce, rice vinegar, honey and sesame oil, served over jasmine rice with scallions, sesame seeds and cucumber.

Building Flavor in One Pan

Brown the beef until it gets crispy edges, then add the aromatics. Stir the cornstarch into the sauce before adding it so it thickens into a glossy coating. Shredded carrots, snap peas or broccoli can be added for the last few minutes of cooking.

Kosher Notes

This is a meat (fleishig) recipe. Use soy sauce and sesame oil with a reliable hechsher. Ground turkey or chicken works too.

Leftovers

Leftovers keep for 3 days and taste even better the next day.

Easy Kosher Beef and Rice Bowls with Asian-Style Sauce
Quick and satisfying kosher beef and rice bowls with an Asian-inspired sauce that transforms simple ground beef into a flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

Rice
  • 1½ cups jasmine rice or long-grain white rice
  • 3 cups water
  • 1 teaspoon kosher salt
Beef Mixture
  • 1½ pounds ground beef 80/20 blend
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
Sauce
  • ¼ cup soy sauce low sodium
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil toasted
  • 1 teaspoon cornstarch
  • 2 tablespoons water
Garnish
  • 4 whole scallions sliced thin
  • 2 tablespoons sesame seeds toasted
  • 1 medium cucumber diced (optional)

What I use for this recipe

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Method
 

Prepare Rice and Sauce
  1. Rinse jasmine rice in cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
  2. While rice cooks, whisk together all sauce ingredients in a small bowl until cornstarch dissolves completely. Set aside.
Cook the Beef
  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and lightly browned.
  2. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until beef is browned and cooked through with some crispy edges.
  3. Add minced garlic and ginger to the beef. Cook for 1 minute until fragrant. Season with salt and pepper.
  4. Pour the prepared sauce over the beef mixture. Stir well and cook for 2-3 minutes until sauce thickens slightly and coats the meat.
Assemble and Serve
  1. Remove rice from heat and let stand 5 minutes, then fluff with a fork.
  2. Divide rice among 4 bowls. Top each with beef mixture.
  3. Garnish with sliced scallions, sesame seeds, and diced cucumber if using. Serve immediately.

Notes

Leftovers keep in the refrigerator for up to 3 days. The flavors actually improve overnight. To reheat, add a splash of water and warm in the microwave or on the stovetop. You can substitute ground turkey or chicken for the beef if preferred. For extra vegetables, try adding shredded carrots, snap peas, or broccoli florets during the last few minutes of cooking the beef.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 920mg 40%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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