I make this bowl on weeknights when I want food fast and filling. I started cooking it because I needed a quick meal that everyone would eat. It fits into my small kitchen routine and cleans up fast.
This Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice works well when you want heat and comfort in one bowl. I keep the tools and spices handy so I can cook it in under 30 minutes. It has bold beef, garlicky veggies, and soft rice that soaks up the sauce.
This recipe is a quick rice bowl with seasoned ground beef and mixed garlic veggies. The dish tastes spicy, savory, and slightly sweet from the brown sugar. People often make it for fast weeknight dinners, meal prep, or when they need a sturdy lunch. The mix of textures keeps it honest: soft rice, tender-crisp veggies, and crumbly beef. For a different warm bowl idea, try this Korean ground beef bowl that uses similar pantry items.
Why make this recipe
This meal saves time and uses a few pans. It cooks fast and needs small prep. The flavors are bold without many spices. You can tweak heat, swap vegetables, or use different rice. It is flexible for picky eaters or for adding more veggies. It also stretches well for leftovers, so you can cook once and eat twice. If you like bowls with simple sauces, compare to these ground turkey rice bowls for another quick option.
How to make this recipe
You cook the beef and the veggies mostly separately, then plate over rice. First, the beef gets browned and mixed with soy, chili, and a little brown sugar to make a quick sauce. Then you stir-fry the veggies with garlic so they stay crisp. The two parts come together over hot steamed rice. Expect quick pan heat and a short simmer to thicken the beef sauce. For a different protein style, see a simple smoky chicken bowl that uses the same method.
Ingredients
1/2 pound ground beef, 2 cloves garlic, minced, 2 tablespoons soy sauce, 1/2 teaspoon chili flakes (adjust to taste), 1 teaspoon sesame oil, 1 teaspoon brown sugar, 1 cup broccoli florets, 1/2 red bell pepper, sliced into strips, 1/2 zucchini, sliced, 1/2 cup mushrooms, sliced, 2 cloves garlic, minced, 1 tablespoon olive oil, 1 teaspoon soy sauce, 1 cup steamed white rice
Ground beef gives the bowl its rich umami and body. Garlic adds a warm, sharp taste both in the beef and the veggies. Soy sauce and sesame oil make the sauce savory and nutty. Chili flakes add heat; use less if you want mild. Brown sugar balances the salt. The mix of broccoli, pepper, zucchini, and mushrooms gives color and crunch. Rice soaks up the sauce and makes the meal filling. For a different family comfort side, you might like this cheesy penne with ground beef.
Directions
Prepare all vegetables by washing and chopping them. Mince the garlic. Measure out all sauces and seasonings.
In a skillet over medium-high heat, add sesame oil and minced garlic. Cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it into small pieces.
Stir in soy sauce, chili flakes, and brown sugar. Let it simmer for 3-4 minutes until slightly thickened. Remove from heat.
In a separate pan, heat olive oil and sauté garlic for 30 seconds.
Add mushrooms and cook for 2 minutes.
Add broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes until tender-crisp. Add soy sauce and toss well.
To serve, place hot steamed rice into bowls. Arrange beef and vegetables neatly on top or side by side.
Spoon any extra sauce over the bowl for added flavor.
Notes: Prep first so pans move fast. Browning the beef well adds flavor. Simmering the sauce briefly concentrates taste but do not burn it. Cook veggies hot and quick so they keep some bite. If you want more sauce, add a splash of water and a little extra soy while simmering. For a make-ahead option, brown the beef and cool before storing in the fridge.
How to serve this recipe
Serve the beef and veggies over hot steamed rice. You can put the beef on one side and the veggies on the other. Add extra chili flakes or a drizzle of sesame oil on top. A fried egg or chopped green onions work well as simple toppings. For casual dinners, serve family-style with bowls for each person to build their own. This meal fits packed lunches too; cool fully before sealing in a lunch container.
How to store this recipe
Cool the beef and veggies to room temperature before packing. Store in airtight containers in the fridge for 3-4 days. Keep rice separate if you want better texture when reheating. For longer storage, freeze the beef and veggies in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan or microwave until hot all the way through. Do not refreeze after thawing.
Tips to make this recipe
Use medium-high heat for quick browning and fast veggie stir-fry. Dry the vegetables well so they sear, not steam. Taste and adjust soy and sugar to balance salt and sweet. If the sauce gets too thick, add a splash of water. If it is too thin, simmer a bit longer. Avoid overcooking the zucchini and broccoli; they should be tender-crisp. If the ground beef is very lean, add a touch more oil to keep it from drying out. For a one-pan version, cook beef first, push to the side, and cook veggies in the same pan.
Variation
Swap ground beef for ground turkey or chicken for a lighter bowl. Use brown rice or quinoa for more fiber. Swap vegetables for snap peas, carrots, or bok choy depending on season. Add a soft-cooked egg or top with sesame seeds. If you want less heat, skip the chili flakes or use a milder chili powder. Some swaps change texture, but the basic method stays the same, which keeps this version easy and flexible.
FAQs
Q: Can I use ground turkey?
A: Yes. Cook it the same way but check for doneness; turkey cooks fast.
Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce to make it gluten-free.
Q: How spicy is it?
A: Heat comes from the chili flakes. Use less or none to make it mild.
Q: Can I make it ahead for lunch?
A: Yes. Store in the fridge and reheat well. Keep rice separate if possible.
Conclusion
This dish is a quick, practical meal for busy nights. It mixes seasoned beef, garlicky vegetables, and steamed rice into a simple bowl you can make often. The method works for swaps and meal prep, and it fits into a small kitchen routine. For similar ideas, try the Gingery Ground Beef (Soboro Donburi) for a soft, saucy topping. If you like turkey instead of beef, see these Ground Turkey Bowls for a good switch. For a different beef twist, look at these Teriyaki Beef Bowls with Kimchi Mayo.
Print
Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and filling stir-fry bowl featuring seasoned ground beef, garlic veggies, and soft rice that soaks up a savory sauce, perfect for weeknight dinners.
Ingredients
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced into strips
- 1/2 zucchini, sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 cup steamed white rice
Instructions
- Prepare all vegetables by washing and chopping them. Mince the garlic. Measure out all sauces and seasonings.
- In a skillet over medium-high heat, add sesame oil and minced garlic. Cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it into small pieces.
- Stir in soy sauce, chili flakes, and brown sugar. Let it simmer for 3-4 minutes until slightly thickened. Remove from heat.
- In a separate pan, heat olive oil and sauté garlic for 30 seconds.
- Add mushrooms and cook for 2 minutes.
- Add broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes until tender-crisp. Add soy sauce and toss well.
- To serve, place hot steamed rice into bowls. Arrange beef and vegetables neatly on top or side by side. Spoon any extra sauce over the bowl for added flavor.
Notes
Prep first so pans move fast. Browning the beef well adds flavor. Simmering the sauce briefly concentrates taste but do not burn it. Cook veggies hot and quick so they keep some bite. For a make-ahead option, brown the beef and cool before storing in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
