Rice bowls are perfect for weeknight meals. You can layer up lots of flavor with ingredients you likely have on hand to make a hearty and tasty dinner. These Asian Beef Bowls pack a real flavor punch with the runny egg and Sriracha. And it really is a quick dinner to put together.
You might be wondering why the carrots don’t get cooked at all. It is all about texture. The rice, beef and egg all have a predominately soft texture. So the raw carrots give the much needed crunch. However, since you are using shredded carrots it is not a huge amount of crunch. If you wanted it to be more you could go with matchstick carrots instead of the shredded.
Whenever I serve eggs on a dish like this, I make them over medium. Which means cooked on both sides, all of the white set but the yolk still runny. If you do not like to have runny eggs, you could cook them longer, but it will change the way the flavors mingle together. You could also go for a sunny side up egg, I just can never get them cooked through on the top before the yolk is to far cooked, so I do the quick flip. It’s a preference thing really.
I used ground beef for this recipe, but you could actually use any kind of ground meat (turkey, chicken, pork). You could also use chicken breast or even steak. You would just want to cut up the meat into 1/2 to 1 inch chunks and cook a few minutes longer before adding the sauce.
Now Let’s Get Cookin’!
Asian Beef Bowls
- 2lb Ground Beef
- 2 cups Calrose Rice
- 4 cups Water
- 2 tsp Ginger Powder
- 2 cups Carrots shredded
- 4 Green onions chopped
- 6 Eggs
- 3 tbsp Toasted Sesame Oil
- 1 tbsp Everything Seasoning
- Sriracha for garnish
For the Sauce
- ½ cup Beef Broth
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 tbsp Toasted Sesame Oil
- 3 Garlic Cloves minced
- 1 tbsp Fresh Ginger grated
- 1 tbsp Sambal
- 1 tbsp Cornstarch
- Combine sauce ingredients and set aside.
- Add water, rice, and ginger powder to sauce pan over medium heat. Cover with lid and cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
- In a large saute pan over medium-high heat, add ground beef. Cook and crumble until it starts to brown (about 5 minutes). Pour sauce mixture over top. Stir to evenly coat. Bring just to a bubble.
- Reduce heat to medium and cover pan with lid. Continue to cook for 10 minutes more, stirring occasionally.
- In a separate frying pan over medium heat, add a portion of sesame oil. Once hot, begin frying eggs over medium (cooked on both sides but yolk is still runny).
- To serve, add portion of rice to a shallow bowl. Add portion of beef and a portion of carrots. Top with fried egg. Drizzle with sriracha, sprinkle with green onions and everything seasoning.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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4 thoughts on “Asian Beef Bowl”
This looks divine! I love a meal with an egg on top, it definitely adds something special! Sim x #ALittleBitOfEverything
This sounds delicious. I’ll have to give it a try. #ALittleBitofEverything
This sounds delicious!
Yum, looks so good. I love the addition of the egg.