beijing beef bowl

beijing beef bowl

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

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Prep time:

Cook time:

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.