Skillet Beef and Green Bean Rice Bowl
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.50
- Nutrition
- 580 cal · 32g protein
- quick
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice · kept by 2 families
Skillet Beef and Green Bean Rice Bowl is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $15 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 1 lb fresh green beans
- 1 count red bell pepper
- 3 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 cups jasmine rice
- 1 tbsp ginger
Steps
- Cook jasmine rice according to package directions (about 15–18 minutes); set aside.
- Trim green beans and cut bell pepper into bite-size pieces; mince garlic and ginger.
- Heat oil in a large skillet over medium-high heat, add ground beef and cook until no longer pink (160°F internal temperature), about 6–8 minutes, breaking it apart as it cooks; drain excess fat if needed.
- Add garlic, ginger, green beans, and bell pepper to the skillet, stir-fry 4–5 minutes until beans are tender-crisp, then stir in soy sauce and cook 1 minute more.
- Divide rice among four bowls and top each with beef and vegetable mixture.
- Picky eater tip: serve plain rice, plain beef and raw or steamed green beans in separate piles, with the sauce on the side.
- Make ahead: cook the rice and chop the vegetables up to 2 days ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 52 g
- Fiber
- 5 g
- Sugar
- 4 g
- Fat
- 22 g
- Saturated fat
- 8 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Caroline Attwood / Unsplash