Asian Beef Rice Bowls Recipes
ASIAN BEEF RICE BOWLS
A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
- Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
- Serve over cooked rice; top with pickled vegetables and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 45 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 9 g, TransFat 1/2 g
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