Soy Ginger Ground Beef Bowl
This soy ginger ground beef bowl is the only thing standing between you and a fast, flavor-packed dinner! Ground beef seasoned with ginger and garlic and bathed in a rich soy sauce then spooned over fluffy rice with a bright cucumber-carrot salad on the side. This rice bowl is an easy weeknight meal that also doubles as meal prep gold! Make a big batch and have lunch or dinner ready to reheat the next time you’re craving something quick but homemade.
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Plus the best part is that these ginger ground beef bowls are endlessly versatile. Swap in chicken, turkey, pork or even tofu (ground or not) or toss it with egg noodles and veggies for a stir fry – all up to you!
Key Ingredients
Soy sauce. The base for the sauce. Soy sauce has an umami and slightly sweet flavor. Also has a considerable salt-content negating the need for any added salt.
Beef broth. Balances the richness and saltiness from the soy sauce.
Cornstarch. Used to thicken the sauce.
Sugar. Granulated white sugar balances the saltiness of the soy sauce. Brown sugar can also be substituted.
Shaoxing wine. Has a slightly nutty flavor and a slight tang that is gentler than vinegar. Mirin can be used as a substitute.
Seasonings. Fresh ginger is the flavor base for this soy ginger beef bowl. In addition, garlic, and chili powder is added and sliced scallions (green onions) are added at the end for added freshness.
Vegetables. Cucumbers and carrots are mixed into a salad and contrast the richness of the ground beef with freshness.
Lime juice. Used to marinate the cucumbers and carrots.
Rice. Use whichever kind you prefer. I opt for white basmati. It is fragrant with a floral flavor and absorbs water well without getting sticky so it’s perfect for people who aren’t that comfortable cooking rice!
Tips for the Best Soy Ginger Beef Bowls
Use fresh garlic. Jarred, pre-minced garlic or “jarlic”, as it is sometimes called, tends to have a milder garlic flavor and sour taste compared to freshly minced garlic. I like to get pre-peeled garlic cloves and keep a garlic press on hand for easy mincing!
Be careful not to use any seasoning with added salt. Soy sauce is inherently salty so you’ll notice this recipe doesn’t call for added salt. If you decide you want to add additional seasoning such as an all-purpose seasoning make sure there isn’t any added salt.
How to Make the Best Soy Ginger Beef Bowls
Step 1. Prepare your preferred rice according to package instructions. Set aside
Make the Cucumber Salad
Step 1. Add the sliced cucumbers, shredded carrots, lime juice, red pepper flakes, granulated sugar and salt (if using) to a container with a lid. Shake to combine and refrigerate until ready to assemble the soy ginger beef bowls.
Make the Soy Ginger Ground Beef
Step 1. Add the soy sauce, beef stock, Shaoxing wine and cornstarch to a small bowl and mix until there are no cornstarch clumps. Set aside
Step 2. Add the oil to a pan and bring up to medium heat.
Step 3. Add the ground beef to the hot pan, adding the the garlic, ginger, chili powder & black pepper on the top. Use a spatula break the meat apart, mixing everything well so that the seasonings are well distributed. Cook for 3-5 minutes until the meat is completely browned.
Step 4. Once the ground beef has completely browned add the soy sauce mixture set aside earlier. Stir gently for 1-2 minutes until the liquid thickens into a sauce.
Step 5. Remove the ground beef from heat and add the sliced scallions
Step 6. Assemble the soy ginger beef bowls. Start with a portion of rice and add the soy ginger ground beef on top. Finish with the marinated cucumber-carrot salad set aside earlier.
Store any leftovers in an airtight container. The cucumber-carrot salad is best if enjoyed within 3 days while the soy ginger beef can be stored for up to a week!
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Equipment
- mixing bowl with lid
Ingredients
- rice, cooked about 1-2 cups per serving
For the Soy Ginger Ground Beef
- 1 lb ground beef or other preferred meat
- 3 TBSP ginger, minced 1¼ oz or 35g
- 6 cloves garlic, minced 2 TBSP or ¾ oz or 25 g
- 2 tsp chili powder
- 1 tsp black pepper, ground
- ½ cup soy sauce 4 oz or 118mL
- ½ cup beef broth 4 oz or 118mL
- 2 TBSP Shaoxing wine
- 1½ tsp cornstarch
- 1 stalk scallions
Cucumber Carrot Salad
- 4 mini cucumbers, diced 8 oz or 225g
- 1 cup matchstick carrots 2¾ oz or 75g
- 1 medium lime, juice only 3 TBSP
- 1 tsp red pepper flakes
- 1 tsp granulated sugar
- salt optional, to taste
Instructions
- Prepare your preferred rice according to the package instructions. Set aside
Make the Cucumber Salad
- Add the sliced cucumbers, shredded carrots, lime juice, red pepper flakes, granulated sugar and salt (if using) to a container with a lid. Secure lid & shake to combine. Refrigerate until ready to assemble the soy ginger beef bowls.
Make the Soy Ginger Ground Beef
- Add the soy sauce, beef stock, Shaoxing wine and cornstarch to a small bowl and mix until there are no cornstarch clumps. Set aside.
- Add the oil to a pan and bring up to medium heat.
- Add the ground beef to the hot pan, adding the the garlic, ginger, chili powder & black pepper on top. Use a spatula to break the meat apart, mixing everything well so that the seasonings are well distributed. Cook for 3-5 minutes until the meat is completely browned.
- Once the ground beef has completely browned add the soy sauce mixture set aside earlier. Stir gently for 1-2 minutes until the liquid thickens into a sauce.
- Remove the ground beef from heat and add the sliced scallions
- Assemble the soy ginger beef bowls. Start with a portion of rice and add the soy ginger ground beef on top. Finish with some of the marinated cucumber-carrot salad set aside earlier.
- Store any leftovers in an airtight container. The cucumber-carrot salad is best if enjoyed within 3 days while the soy ginger beef can be stored for up to a week!
Notes
- Use fresh garlic. Jarred, pre-minced garlic or “jarlic”, as it is sometimes called, tends to have a milder garlic flavor and sour taste compared to freshly minced garlic.
- Jarred, pre-minced ginger is fine.
- Be careful not to use any seasoning with added salt. Soy sauce is inherently salty. This dish doesn’t need any additional seasonings but if you do opt for additions like all-purpose seasoning blends make sure it is salt-free.
