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Easy Sticky Rice and Savory Ground Beef Bowl

sticky rice and savory ground beef bowl - featured image
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A quick and comforting dinner featuring tender sticky rice paired with savory, slightly sweet ground beef seasoned with soy sauce and brown sugar. Perfect for busy weeknights and easy to customize.

Ingredients

Scale
  • 1 cup short-grain white rice (Japanese or sushi rice)
  • 1 1/4 cups water
  • Pinch of salt
  • 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger or 1/2 tsp ground ginger (optional)
  • Freshly ground black pepper, to taste
  • 1–2 green onions, thinly sliced (for garnish)
  • Optional toppings: steamed or sautéed veggies (snap peas, shredded carrots, bell peppers), sesame seeds, sriracha or chili oil

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch (about 1-2 minutes).
  2. In a medium saucepan, combine rinsed rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil over medium heat.
  3. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  4. Remove from heat and let the rice rest, covered, for another 10 minutes.
  5. While the rice cooks, heat a large skillet over medium-high heat. Add ground beef and break apart with a wooden spoon. Cook about 5 minutes until it starts to brown but is not fully cooked.
  6. Add chopped onions, minced garlic, and grated ginger (if using). Cook 3-4 minutes, stirring frequently, until onions soften and beef is fully browned.
  7. Lower heat to medium. Stir in soy sauce, brown sugar, and sesame oil. Cook 2-3 minutes, allowing flavors to meld and sauce to reduce slightly. Adjust seasoning with black pepper or more soy sauce if needed.
  8. If using veggies, steam or sauté them now until crisp-tender (2-3 minutes).
  9. Assemble bowls by scooping sticky rice, topping with savory ground beef, arranged veggies, sliced green onions, and a sprinkle of sesame seeds. Drizzle sriracha if desired.

Notes

Rinse rice well to remove excess starch and prevent gummy texture. Do not lift lid while rice cooks and rests to keep steam trapped. Brown beef in batches if pan is crowded to avoid steaming. Adjust soy sauce and brown sugar gradually to balance flavor. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days; reheat with a splash of water to maintain rice texture.

Nutrition

Keywords: sticky rice, ground beef, quick dinner, easy recipe, savory beef bowl, weeknight meal, comfort food, Asian flavors

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