Asian Beef Bowls
A slightly spicy ground beef and rice bowl with a runny egg on top
Ingredients
- 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
Instructions
- 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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