This is a super simple and fast dinner that I love to make. It’s definitely not an authentic recipe, but it’s asian inspired and makes the house smell amazing. Every time I make it CJ comes home and says the house smells like a restaurant, and it makes me feel proud and so sophisticated. The rice makes it a filling meal while the cucumber salad keeps this dinner light and fresh.
Because it’s simple and fancy it’s also a dish we love sharing with people when the come over. I can make it easily by myself while chatting, and there’s just enough to chop that guests can help if they want.
Beijing Beef Bowl
Makes: 4 Bowls
- 1 cup brown rice
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 pinch crushed red pepper flakes
- 1 cucumber
- 1 pound lean ground beef
- 1 inch piece ginger root
- 3 cloves garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 bunch green onions
- chili garlic sauce
- Rinse the rice before putting it in a saucepan with 2 cups of water. Bring mixture to a boil, then cover and reduce to a simmer. Remove from heat once liquid is fully absorbed, about 15-20 minutes.
- In a medium bowl, whisk 3 tablespoons rice vinegar, 1 tablespoon honey, and a generous pinch of red pepper flakes. Add thinly sliced cucumber, and toss to combine.
- Preheat a skillet over medium-high heat, then add ground beef. Break up with a spoon and cook until it’s brown and crumbly. In a small bowl combine grated ginger, minced garlic, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon honey, and half of the bunch of green onions. Add soy sauce mixture to ground beef and cook for an additional two minutes.
- To serve, line the bottom of a small bowl with rice, place cucumber salad onto on one half of bowl and beef on the other side. Garnish with remaining green onions and a spoonful of chili garlic sauce.